Crepes Fines Sucrees Recipe

Looking for an easy Crepes Fines Sucrees recipe? Learn how to make Crepes Fines Sucrees using healthy ingredients.


Submitted by krisborn

Makes 3 servings



The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe

Recipe Ingredients for Crepes Fines Sucrees

3/4 cup cold milk
3/4 cup cold water
3 egg yolks
1 tbsp granulated sugar
3 tbsp liquor
1 cup flour (scooped and leveled)
5 tbsp melted butter

Recipe Directions for Crepes Fines Sucrees

  1. Place the ingredients in the blender jar in the order in which they are listed. Cover and blend at top speed for 1 minute. If bits of flour adhere to sides of jar, dislodge with a rubber scraper and blend 3 seconds more. Cover and refrigerate for at least 2 hour or overnight.

  2. Brush the skillet lightly with oil. Set over moderately high heat until the pan is just beginning to smoke.

  3. Immediately remove from heat and, holding handle of pan in your right hand, pour with your left hand a scant 1/4 cup of batter into the middle of the pan. Quickly tilt the pan in all directions to run the batter all over the bottom of the pan in a thin film. (Pour any batter that does not adhere back into your bowl; judge the amount of your next crêpe accordingly.) This whole operation takes but 2 or 3 seconds.

  4. Return the pan to heat for 60 to 80 seconds. Then jerk and toss the pan sharply back and forth and up and down to loosen the crêpe. Lift its edges with a spatula and if the under side is a nice light brown, the crêpe is ready for turning.

  5. Turn the crêpe by using 2 spatulas; or grasp the edges nearest you in your fingers and sweep it up toward you and over again into the pan in a reverse circle; or toss it over by a flip of the pan.

  6. Brown lightly for about 1/2 minute on the other side. This second side is rarely more than a spotty brown, and is always kept as the underneath or nonpublic aspect of the crêpe. As they are done, slide the crêpes onto a rack and let cool several minutes before stacking on a plate. Grease the skillet again, heat to just smoking, and proceed with the rest of the crêpes. Crêpes may be kept warm by covering them with a dish and setting them over simmering water or in a slow oven. Or they may be made several hours in advance and reheated when needed. (Crêpes freeze perfectly.)

  7. As soon as you are used to the procedure, you can keep 2 pans going at once, and make 24 crêpes in less than half an hour.

Categories

Breakfast, Brunch, Dessert, FrenchGerman, Christmas

Nutrition Facts
Serving Size 220.7g
Amount Per Serving
Calories
458
Calories from Fat
228
% Daily Value*
Total Fat
25.3g
39%
Saturated Fat
11.9g
59%
Trans Fat
0.0g
Cholesterol
266mg
89%
Sodium
175mg
7%
Potassium
154mg
4%
Total Carbohydrates
39.4g
13%
Dietary Fiber
1.1g
4%
Sugars
7.5g
Protein
9.2g
Vitamin A 19% Vitamin C 0%
Calcium 10% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sodium
  •   Bad points
  • High in saturated fat
  • High in cholesterol
  • Contains alcohol
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