Way too complicated for this gal! Although must say they look fabulous. My daughter loves crepes, I usually make them for her once a week for breakfast. My batter recipe suits us and is drop dead easy. I use my largest non stick, pour some batter into the pan and then twirl the pan to get the batter spread thinly. No special tools here but they aren't as thin as this guys are. I never add sugar to the batter but Meredith loves powdered sugar on top of them. For my part I prefer savory to sweet.

According to the C & H Sugar website, sugar "has an indefinite shelf life because it does not support microbial growth." I wouldn't have any qualms about using either. The C&H site has some tips on softening hardened brown sugar. Easiest way to use it would be in a syrup. For bland cereal, brown sugar would be best. I like to stir some cinnamon into my hot cereal. You could also experiment with using extracts. A little maple extract (or maple syrup) would be nice. Or maybe part of a packet of apple cider mix... Here is a link that might be useful: C&H Sugar

I make my own powdered/confectioner's sugar for a dessert I make at Passover, because the regular stuff is not kosher for Passover (corn starch, I think). I am guessing that the potato starch makes it more like confectioner's and less like superfine sugar. Anyway, it works fine for dusting over the top of that chocolate torte. I use the food processor; never thought about using the blender, but for sure I won't now. Here's the "recipe." If you don't follow the last instruction, you'll be sorry! 1 cup sugar 1 T potato starch Process in food processor 2 minutes. Let it settle one minute before opening lid.

You can easily make powdered (confectioner's) AND brown sugar from granulated sugar. Since the Magic Bullet doesn't have a large capacity you might start with blending 1/2-cup of granulated sugar (1/2 c. granulated sugar will equal 1/2-cup powdered sugar). Use immediately, or if you want to store it add 1 T. cornstarch to each 1/2 c. of granulated sugar to make powdered sugar, to help keep it free-flowing. When using it for icing, add the cornstarch in with the granulated sugar. On-line instructions say some recipes require a binding agent in the powdered sugar to work properly, so include a tablespoon of corn starch per cup of sugar during the blending process. It won't affect the taste but will help the powdered sugar mix properly with other ingredients. Word of caution.... Sugar in a blender with a plastic bowl can scratch it. You may want to sift the powdered sugar through a very fine-mesh sifter to use it for icing. When you read in older recipes to use 10X, 6X and 4X powdered sugar, those numbers indicate the size of the mesh used to sift it. 10X is the smallest and the powdered sugar is sifted finer. To make brown sugar: 1# granulated sugar PLUS 3-ounces molasses (by weight on a scale, not liquid measure). Process about 1 minute in food processor. -Grainlady