Sweet sugar crepe with a crunchy sugar crust.
This sugar crepe is a super thin, buttery pancake coated in a crunchy caramelized sugar crust. It’s best served warm and topped with a dollop of salted butter. This combination makes sugar crepes the perfect sweet and savory treat. Try it for your next dessert, afternoon snack, or breakfast!
MATERIALS
- ☆ Sieve
- The sieve is needed for straining the lumps out of the batter. If you don’t have a sieve, then a colander, nut milk bag, or cheesecloth may work as well. Ideally, we want to strain the batter so that it’s very smooth, but if you don’t have anything you can use, that’s okay! Just try to whisk out and keep on eye out for any large lumps. If the lumps are small, it should be okay.
- ☆ Silicone spatula or offset spatula
- This is optional, but in my experience, lifting and flipping crepes is easier using a silicone spatula. If you don’t have one, then a regular spatula works as well! Additionally, if you’re having trouble keeping the crepe level when flipping, you can use an offset spatula to hold it from the opposite side. This is also optional!
INGREDIENTS (+ SUBSTITUTIONS)
This is a basic list and explanation of the key ingredients. For full list and measurements, please scroll down to the recipe below!
- ☆ Cake flour
- We use cake flour for this sugar crepe recipe because it will make the crepes softer and more delicate. If you do not have cake flour, you can use all-purpose flour instead. Alternatively, you can mix 70g all-purpose flour and 10g cornstarch together to replace the cake flour.
- ☆ Sugar
- We add sugar to the crepe batter because the crepe dish we are making is sweet. However, if you’d like a more neutral crepe or even a savory one, you can reduce or totally omit the sugar.
- ☆ Egg
- ☆ Milk
- I used whole milk, but other percentages of milk work as well. You can use plant milks such as soy, oat, almond, etc. as well, just keep in mind that it will influence the taste of the crepes.
- ☆ Unsalted butter
- The butter is melted and added to the batter as the last step. I prefer to add the butter after the batter has rested so that it does not solidify, but this is because it’s generally cold in my apartment. If you like, you can add the butter after the milk then let the batter rest! It depends on your climate, so keep that in mind.
- ☆ Sugar crust
- The sugar crust is made by melting butter and sugar with the crepe in the pan. The sugar will caramelize and become crisp, giving the sugar crepes a nice rich and caramel coating.
TIPS FOR MAKING SUGAR CREPE
- ☆ If it’s hot where you live or hot in your house, I recommend resting the batter in the fridge. Make sure to whisk thoroughly when adding the butter, though, so the temperature drop doesn’t resolidify the butter. You do not need to wait for the batter to warm up to room temp before cooking!
- ☆ Be patient when cooking the crepes. The crepes will be easier to flip when it’s more cooked and more moisture has evaporated. Keep an eye out for browning on the sides and formation of big bubbles under the crepe. When you see bubbling underneath, that’s a pretty good sign that the bottom is cooked enough, but you can also lift to see if it’s lightly golden brown then flip.
- ☆ When making the sugar crust, cook until the sugar is melted and starting to caramelize. It’s okay for the sugar to get dark like for creme brulee, but be careful not to burn it! When you remove the crepe from the pan, the sugar will harden and become crunchy as it cools.
- ☆ Crepes can be quite finicky, especially if you don’t have much prior experience making them, so if you have any questions please feel free to reach out! I’ve messed up more than a couple of crepes in my day, so I’d be more than happy to help you out as much as I can!
MORE BREAKFAST IDEA RECIPES! ♡
If you recreate this Sugar Crepe recipe, please let me know by tagging me or leaving a comment on Instagram @maruryouri or TikTok @atsuryouri. I’d love to see your creations and hear your feedback!
Sugar Crepe
Sweet sugar crepe with a crunchy sugar crust. The texture of the soft crepe balances well with the crispy caramelized sugar. Top with a little salted butter for a savory touch.
Ingredients
- 80 g cake flour
- 30 g granulated sugar
- Pinch of salt
- 1 egg
- 250 ml milk
- 20 g unsalted butter melted
- Vegetable oil for cooking crepes
- 1/2 tablespoon unsalted butter for sugar crust (optional)
- 1 teaspoon granulated sugar for sugar crust (optional)
Instructions
- In a bowl, sift together the cake flour, sugar, and salt. Whisk together to combine.
- In a separate bowl, whisk together the milk and eggs. Slowly add the egg and milk mixture to the flour mixture, whisking to incorporate. Strain the mixture through a sieve into a different bowl and let rest for 30 minutes.
- After the batter has rested, add the melted butter and whisk until fully incorporated.
- Heat a frying pan over medium heat then spread a thin layer of oil. Pour about ½ cup of batter onto the pan and rotate to spread the batter thinly.
- Cook until the side on the pan turns lightly golden brown then carefully flip to cook both sides of the crepe. Cook until lightly golden brown. Set aside and continue until all the batter is finished.
- Optional, but to make the sugar crust, melt about ½ tablespoon of unsalted butter in the pan used for the crepes. Fold one crepe into fourths and add to the pan. Sprinkle about a teaspoon of granulated sugar and flip so the sugar can toast on the pan. Sprinkle the other side and repeat. You can make the sugar coating with as many crepes as can fit in your pan. Repeat until you’ve coated all the sugar crepes. Top with some powdered sugar and a scoop of butter, and the sugar crepe is done! 完成です！