Crêpe au Sucre
Simple sweet crepe with sugar.
Valeurs Nutritionnelles
* Le % de la valeur quotidienne (VQ) vous indique la quantité d'un nutriment dans une portion d'aliment qui contribue à un régime quotidien. 2 000 calories par jour sont utilisées pour les conseils nutritionnels généraux.
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Crêpes, in general, have a long history in France, originating in Brittany. They were initially a peasant food, made from simple ingredients. Over time, they evolved into both savory and sweet versions, becoming a staple of French cuisine.
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Crêpe au Sucre represents a simple pleasure in French cuisine and culture. Its accessibility and ease of preparation make it a common treat enjoyed by people of all ages.
Street Food Staple
Crêpe au Sucre is a very common street food in France, often sold from crêpe stands in markets, fairs, and tourist areas. It's a quick and easy snack that embodies the French approach to simple, good-quality ingredients.
Home Cooking Comfort
It's also a popular dish made at home, especially for breakfast or a light dessert. The simplicity of the recipe makes it a family-friendly activity.
Adaptability
While 'au sucre' is the simplest form, it showcases the crêpe's versatility as a base for more elaborate fillings. It's a gateway to other crêpe variations, both sweet and savory.
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Crêpe au Sucre offers a simple yet satisfying flavor profile. It emphasizes the delicate, slightly buttery taste of the crêpe itself, enhanced by the clean, sweet taste of sugar.
The primary flavor comes from the crêpe: a thin pancake made from flour, eggs, milk (or water), and butter. The sugar, usually granulated or powdered, provides a straightforward sweetness that complements the subtle richness of the crêpe. The texture is a key component, with the soft, pliable crêpe contrasting with the slight crunch of the sugar crystals.
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Batter Consistency
The batter should be thin enough to spread easily on the pan. If it's too thick, add a little more milk or water until it reaches the desired consistency. Let the batter rest for at least 30 minutes to allow the gluten to relax, resulting in a more tender crêpe.
Pan Temperature
The pan should be hot but not smoking. A non-stick pan is ideal, but a well-seasoned crepe pan or cast-iron skillet works well too. Use a small amount of butter or oil to lightly grease the pan before each crêpe.
Spreading Technique
Pour a small amount of batter onto the hot pan and quickly swirl the pan to evenly distribute the batter into a thin circle. Work quickly to prevent the crêpe from becoming too thick in any one area.
Sugar Application
Sprinkle the sugar on the crêpe while it's still warm in the pan, so the sugar can slightly melt and adhere to the surface. Fold or roll the crêpe immediately after adding the sugar for best results.
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