Beurr Sucre
From 22566 14 years agoIngredients
- 3-3/4 Cups flour shopping list
- 1/2 Cup (plus)3 Tablespoons sugar shopping list
- 2 teaspoon salt shopping list
- 4 extra large eggs shopping list
- 5-1/3 Cups Half and Half shopping list
- 2 teaspoons vanilla shopping list
- 2 Tablespoons rum shopping list
- 4 Tablespoons butter(unsalted)melted shopping list
How to make it
- Build your crepe mixture as you usually would,only press the batter through a mesh strainer leaving out any traces of lumps.
- You would not need to make the crepes right away,can refrigerate and prepare later.
- After you have cooked the crepes to perfection,stack and build.
- Taking and warming one crepe at a time,in a pan,over low heat.
- Take about 1 Tablespoon of sweet butter,and smear,all over the crepe until well covered.
- Sprinkle half of the crepe with about 1 teaspoon of sugar,heating through until sugar is slightly crunchy.
- Fold in half and in half again.
- A sweet buttery French Crepe with a touch of Rum Flavor
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