Crêpes au Caramel Beurre Salé

Ingredients

• 1 cup all-purpose flour
• 2 whole large eggs
• 1.25 cups whole milk
• 2 tablespoons unsalted butter, melted
• ½ tablespoon granulated sugar
• ¼ teaspoon kosher salt
• ½ teaspoon vanilla extract
• 1 teaspoon unsalted butter for the pan
• 1 cup granulated sugar
• 6 tablespoons unsalted butter
• ½ cup heavy cream
• 1 teaspoon fleur de sel or sea salt
• ¼ teaspoon vanilla extract

Instructions

1. 1

   Pour 1 cup of all-purpose flour into a large mixing bowl. Create a shallow well in the center and crack 2 large eggs directly into it. Begin whisking the eggs, gradually pulling flour from the sides into the center to form a thick paste. Add 0.5 cup of whole milk and whisk vigorously until smooth — this gradual mixing prevents lumps. Pour in the remaining 0.75 cup of milk while whisking constantly until you have a smooth, thin batter the consistency of heavy cream.

2. 2

   Add 2 tablespoons of melted unsalted butter, 0.5 tablespoon of granulated sugar, 0.25 teaspoon of kosher salt, and 0.5 teaspoon of vanilla extract to the batter. Whisk until fully combined, about 10 seconds. Let the batter rest at room temperature for 15 minutes — this relaxes the gluten and gives you thinner, more tender crêpes.

3. 3

   Set an 8-inch nonstick skillet over medium-high heat. Let it preheat for about 1 minute, then lightly rub the cooking surface with about 0.25 teaspoon of unsalted butter using a paper towel — the butter should sizzle immediately and evaporate in a second or two. This light buttering prevents sticking without making the crêpes greasy.

4. 4

   Pour about 3 tablespoons of batter into the center of the hot pan. Immediately tilt and rotate the pan in a circular motion — your wrist should move in a quick spiral — so the batter spreads into a thin, even layer covering the bottom. The crêpe should be translucent enough to see the pan beneath in spots. If the batter is too thick, thin it with 1 tablespoon of milk and try the next one.

5. 5

   Cook until the edges look dry and begin to pull away from the pan, about 45 seconds. The underside should be very pale golden or light tan — peek underneath with a rubber spatula to check. Flip the crêpe with a quick flick of your wrist using a rubber spatula (the second side cooks faster and needs only 15-20 seconds). Cook until the second side is set but remains pale, then slide onto a plate. Repeat with the remaining batter, lightly buttering the pan between each crêpe — you should have 8 crêpes total.

6. 6

   Pour 1 cup of granulated sugar into a medium heavy-bottomed saucepan (stainless steel works best for watching color). Set it over medium heat without stirring — let the sugar melt on its own from the heat of the pan. After 3-4 minutes, the sugar at the edges will begin to turn amber. Use a wooden spoon to gently pull the melted sugar from the edges toward the center, allowing unmelted sugar to fall into the heat. Continue this gentle motion every 30 seconds or so, rotating the pan if needed for even melting.

7. 7

   Watch the color carefully — you want a deep amber (the color of a penny or bronze), not light honey, and definitely not dark brown. This should take 6-8 minutes total. When the sugar reaches a deep amber and smells nutty and caramelized, remove the pan from heat immediately. Working quickly and carefully (the caramel is extremely hot — about 320°F), add 6 tablespoons of unsalted butter cut into 6 pieces. The caramel will bubble vigorously as the butter melts in — whisk gently to combine.

8. 8

   Remove the pan from the heat and wait 10 seconds for the bubbling to subside. Slowly pour in 0.5 cup of heavy cream — the caramel will bubble again and steam will rise. Whisk gently until smooth, about 30 seconds. The mixture should be glossy and unified. Add 1 teaspoon of fleur de sel or sea salt and 0.25 teaspoon of vanilla extract, whisking to combine. Pour the warm caramel into a heatproof bowl and let it cool for 5 minutes — it will thicken slightly as it cools but should remain pourable.

9. 9

   Place a warm or room-temperature crêpe on a plate. Fold it into quarters (fold in half, then in half again) or fold it gently in thirds. Drizzle 2-3 tablespoons of warm salted caramel over the crêpe. Serve immediately. The crêpes are best eaten right away while they are tender, though leftovers can be reheated gently in a dry pan over low heat for 10 seconds per side.

Tools you’ll need

• large mixing bowl
• whisk
• 8-inch nonstick skillet
• rubber spatula
• paper towels
• medium heavy-bottomed saucepan
• wooden spoon
• instant-read thermometer (optional but helpful)
• heatproof bowl

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