Recipe: Crepes Beurre-Sucre (French Butter and Sugar Crepes)

CREPES BEURRE-SUCRE (BUTTER AND SUGAR CREPES)

3 3/4 cups all-purpose flour
1/2 cup plus 3 tablespoons sugar
2 teaspoons salt
4 extra-large eggs
5 1/3 cups milk
2 teaspoons vanilla extract
1 tablespoon rum
1 1/2 ounces (3 tablespoons) unsalted butter, melted
Vegetable oil, as needed for pan

TO MAKE THE BATTER:
Sift the flour into a medium bowl, then whisk in the sugar and salt. Create a little well in the middle of the flour mixture, and crack the eggs into it. Using a whisk, mix the eggs in a circular motion, incorporating the flour mixture very slowly. When the batter is too stiff to whisk easily, slowly add the milk to the center of the wet batter, trying to keep the mixture lump free.

Once all the milk has been incorporated, whisk in the vanilla and rum. Press the batter through a fine-mesh strainer and let rest at room temperature for 1 hour before using. (Alternatively, cover and refrigerate the batter up to 2 days.)

WHEN READY TO COOK THE BATTER:
Return it to room temperature, if chilled, and whisk in the melted butter.

Using a paper towel, apply a light layer of the oil over the bottom of a 10-inch nonstick pan. Heat the pan over medium-high heat. When it is hot, stir the batter and, using a 1/4-cup measure, ladle batter into the pan. The batter should "sing" a little bit and begin to set if the pan is ready. Lift the pan by its handle, and quickly tilt and swirl it so the batter coats the entire bottom of the pan; do this quickly or the batter will set before the bottom of the pan is coated.

Return the pan to the heat and cook about 1 minute, until lacy golden brown, then loosen the edges with a heat-resistant spatula and flip the crepe. Cook about 20 seconds longer, or until the bottom has browned. Turn the crepe out onto a plate and return the pan to the heat. Continue making crepes, stirring the batter before each one to make sure the flour is evenly distributed and reapplying oil to the pan as needed to prevent sticking.

As you finish cooking the crepes, stack them one on top of the other, with the side browned first face-down, so when they are filled and folded this prettier side will be visible.

IF NOT USING IMMEDIATELY:
Wrap the entire stack in plastic wrap and refrigerate up to 2 days or layer between sheets of parchment paper and freeze up to 1 month. Bring to room temperature before using.

TO MAKE CREPES BEURRE-SUCRE:
Warm crepes one at a time, prettiest side down, in a 10-inch, nonstick saute pan over medium heat about 1 minute. Spear 1 tablespoon of butter with a fork and rub it all over each crepe until there are no dry spots and the butter is completely melted. Sprinkle one-half of the crepe with 1 teaspoon of the sugar. When the crepe is heated through and the sugar is still a bit crunchy, about 1 minute, fold the crepe in half and then fold in half again and eat immediately. (If making for a crowd, carefully slide them onto a serving plate, brush them with a little butter and warm them in the broiler.)

Makes 18 crepes
Adapted from source: The American Boulangerie by Pascal Rigo