Chef Rachel Gaylord: Crêpe au Sucre

Chef Rachel Gaylord:
Crêpe au Sucre

Crêpe au Sucre


Flour 250g
Sugar 100g
Salt 1.5tsp
Warm Milk 500g
Melted Butter 40g
Eggs 4 each
Rum 15g


Whisk the flour sugar and salt

Whisk the warm milk, melted butter, eggs, and rum

Blend the wets and the dries with an immersion blender

Cook in an 8inch frying pan or crepe pan over medium heat – 1.5 oz per crepe

This is the same recipe we use for the crepe au sucre at La Mercerie – I just garnished mine with caramelized pineapple because I had some in the pantry 😊