dishL1 · basic
Crêpes sucrées
crepes-sucrees · batter · French
About
Thin sweet crêpes folded with butter and sugar — Parisian street classic.
Building blocks
Top-down view: Ready blocks stay closed; open Make to see nested components.
Crêpe batter 300 g · component · structure
All-purpose wheat flour67 g · ingredient · structure
Whole milk162 g · ingredient · liquid
Whole egg54 g · ingredient · structure
Unsalted butter16 g · ingredient · fat
Salt1 g · ingredient · seasoning
Unsalted butter30 g · ingredient · fat
Sugar25 g · ingredient · sweetener
Lemon juice10 g · ingredient · acid
Recipe build
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Steps
Shopping
History Unverified
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Sources
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Uses
- Crêpe batter 300 g
- Unsalted butter 30 g
- Sugar 25 g
- Lemon juice 10 g
Preparations used
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Used in
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Full raw-ingredient roll-up
Secondary view: every leaf ingredient with its path.
- 161.6 g Whole milkpath crepes-sucrees → crepe-batter → whole-milk
- 67.3 g All-purpose wheat flourpath crepes-sucrees → crepe-batter → wheat-flour
- 53.9 g Whole eggpath crepes-sucrees → crepe-batter → whole-egg
- 30.0 g Unsalted butterpath crepes-sucrees → unsalted-butter
- 25.0 g Sugarpath crepes-sucrees → sugar
- 16.2 g Unsalted butterpath crepes-sucrees → crepe-batter → unsalted-butter
- 10.0 g Lemon juicepath crepes-sucrees → lemon-juice
- 1.1 g Saltpath crepes-sucrees → crepe-batter → salt