Crepe with Cream and Sugar Pearls

Step 1

In a blender, combine 1 cup flour, 1 cup milk, 2 eggs, 1 tbsp melted butter, and 1 tbsp sugar. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes.

Step 2

Heat a 9-inch nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in 1/4 cup of batter, tilting the pan to spread it thinly.

Step 3

Cook the crepe until the edges look dry and the bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter, stacking crepes with parchment between them.

Step 4

In a chilled bowl, whip 1 cup heavy cream with 1 tbsp sugar until soft peaks form, about 2-3 minutes. The cream should hold its shape when the whisk is lifted.

Step 5

Place one crepe on a plate. Spread a generous layer of whipped cream over the entire surface, leaving a small border at the edges.

Step 6

Roll the crepe tightly into a log. Repeat with the remaining crepes and cream.

Step 7

Dust the rolled crepes with 2 tbsp sugar pearls just before serving. Slice in half diagonally if desired.