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Before starting this Sugar Crêpes recipe, make sure you have organised all the necessary ingredients.
Prepare the crêpe batter.
Preheat the crêpe pan.
Pour the equivalent of 1 or 2 ladles of batter...
... and tilt the pan in a circular motion to get the base evenly coated with batter. When the bottom is light brown, flip the crêpe over and cook the other side.
As an alternative, you can use an electric crêpe maker. Preheat the crêpe maker and oil the cooking surface with paper towel before making the first crêpe. Pour the batter on the hot plate. The equivalent of 3 ladles of batter will be necessary for a 35cm diameter crêpe.
Spread the batter with a wooden spreader (previously dipped in cold water).
Starting on the outer edge, spread the batter gently...
... until the surface is completely coated. Cook the crêpe for a short time. When the edges start to brown...
... lift one side with the wooden spatula.
Slide the spatula under the crêpe.
Then gently lift the crêpe (it shouldn't stick to the hot plate)...
... and flip quickly on the other side.
Reposition the crêpe in the centre of the hot plate for consistent cooking. When cooked, sprinkle icing sugar on the crêpe. Enjoy!