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Roman and Williams Guild

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WORLD of RADICAL BEAUTY

Architecture, art, design, and cuisine rooted in history and high craft

The MARCEL COLLECTION

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CATEGORIES
Lighting
Lighting
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Furniture
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Tableware
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Accessories
Ceramics
Ceramics

Introducing MARCEL

The New Continental Restaurant from Roman and Williams and Sotheby's

ESTELLE MANOR

"We don’t believe a house is ever finished, and we don’t want it to ever be. Design is like an endless novel: if it doesn’t have humanity, it’s hollow.” — Robin and Stephen Alesch

PEAK SEASON FLAVOR

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Explore our world of French culinary craft. In SoHo, La Mercerie offers elevated French cooking by Chef Marie-Aude Rose and Executive Chef Heloïse Fischbach.

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Coming Soon: CASEY ZABLOCKI

The BRONZE EDIT

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Chef Rachel Gaylord: Crêpe au Sucre

Chef Rachel Gaylord:
Crêpe au Sucre

Crêpe au Sucre

INGREDIENTS

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

DIRECTIONS

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 😊

Enjoy!

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