wagyu sirloin steak
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sugar butter crêpe
A light and fluffy crêpe with an airy, smooth texture—made possible by precise temperature control. Pair it with sugar butter, ice cream, or your favorite fruit for a perfectly delicate treat.
Ingredients
Approximately 10 crêpes
|
Batter ½ cup all-purpose flour 1 ½ tbsp granulated sugar 2 eggs ⅔ cup milk 1 ½ tbsp melted butter |
| Additional Salted butter (as needed) Granulated sugar (as needed) Oil (as needed) Lemon (optional) |
Directions
- In a bowl, whisk together the flour, granulated sugar, and eggs. Gradually add the milk in 3 parts, whisking well each time. Stir in the melted butter and refrigerate the batter for 2 hours.
- When ready to cook, set the temperature to 320°F. Lightly grease the plate with oil, then ladle some batter on top. Use a small paddle or the back of the ladle to spread the batter into a thin, even circle. For a thinner crêpe, use a crêpe paddle (soaked in water before use). The shape doesn’t need to be perfect, as the crêpe will fold when serving.
- Once the edges are lightly browned, use a palette knife or similar tool to lift the crêpe and flip it. Cook for an additional 1 minute on the other side.
- Spread salted butter on the crêpe and sprinkle with granulated sugar (you can substitute with brown sugar, cane sugar, or any sugar of your choice).
- Fold the crêpe in half, then fold it in half again.
- Clean the plate with the spatula and cook the next crêpe. Repeat steps 4-6 to make more crêpes.
- Once all crêpes are cooked, plate them and sprinkle with powdered sugar. Add lemon slices, if desired.
