Salted Caramel Crepes
Delicate French-style crepes folded and drizzled with a rich, buttery salted caramel sauce. A special treat that's surprisingly simple to make at home.
- Total time
- 40 min
- Servings
- 4
- Calories
- 480
- Protein
- 9g
Ingredients
- 1 cup all-purpose flour
- 2 large eggs
- 1.25 cups milk
- 3 tbsp unsalted butter
- ¾ cup sugar
- ½ cup heavy cream
- ½ tsp sea salt
- 1 tsp vanilla extract
Instructions
- 1
In a blender, combine 1 cup flour, 2 eggs, 1.25 cups milk, 1 tbsp melted butter, and 1 tsp vanilla. Blend until smooth, about 30 seconds. Let the batter rest for 15 minutes.
- 2
Heat a nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly.
- 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.
- 4
In a heavy saucepan over medium heat, melt 2 tbsp butter with 3/4 cup sugar. Stir constantly until the sugar turns a deep amber color, about 5-7 minutes.
- 5
Carefully whisk in 1/2 cup heavy cream — the mixture will bubble vigorously. Continue whisking until smooth, then stir in 1/2 tsp sea salt. Simmer for 2 minutes until thickened.
- 6
Fold each crepe into quarters and place on a serving plate. Drizzle generously with the warm salted caramel sauce. Serve immediately.
- 7
Optional: sprinkle with a pinch of flaky sea salt or a scoop of vanilla ice cream before serving.
Tools you’ll need
- blender
- nonstick skillet
- heavy saucepan
- whisk
- spatula
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