Sugar crêpes

1. Prepare the batter. Melt 50 g of butter in a saucepan.

2. Put the flour and sugar in a bowl. Make a well and break the eggs in it. Mix with a whisk while slowly pouring the melted butter and milk. Mix well until a smooth texture. Cover with a cloth and let rest at room temperature for 1 hour.

3. Heat an oiled non-stick pan. Pour 1 ladle of batter and rotate the pan in all directions to distribute the batter evenly. Cook for 2 minutes, flip and cook a few seconds. Keep the crêpes warm, covered with aluminum foil.

4. Repeat the same process with the remaining batter. Sprinkle each pancake with sugar and roll. Serve warm.

Photo credit: Sucré Salé