French Caramel Crêpes Beurre Salé (Printable Version)
Golden crêpes topped with warm, silky salted caramel for a comforting French-inspired delight.
# What You'll Need:
→ For the Crêpes
01 -
125 g all-purpose flour
02 -
2 large eggs
03 -
300 ml milk
04 -
1 tbsp melted butter, plus extra for cooking
05 -
1 tbsp sugar
06 -
0.5 tsp vanilla extract
07 -
Pinch of salt
→ For the Salted Caramel Sauce
08 -
100 g granulated sugar
09 -
3 tbsp unsalted butter
10 -
80 ml heavy cream
11 -
Pinch of sea salt
# Steps To Follow:
01 -
In a mixing bowl, whisk together flour, eggs, milk, melted butter, sugar, vanilla extract, and salt until the mixture is completely smooth. Allow the batter to rest at room temperature for 30 minutes or refrigerate for up to 2 hours.
02 -
Heat a nonstick skillet over medium heat and lightly brush with butter. Pour a small ladleful of batter into the pan, swirling to coat the base evenly. Cook for 1 to 2 minutes until the edges begin to lift, then flip and cook for an additional 30 seconds. Transfer cooked crêpes to a plate and keep warm.
03 -
Place the sugar in a saucepan over medium heat and cook, stirring occasionally, until it melts and takes on a deep amber hue. Whisk in the butter until fully incorporated. Slowly add the heavy cream, stirring constantly as the mixture will bubble vigorously. Sprinkle in sea salt and simmer for 1 minute until glossy and smooth. Set aside to cool slightly.
04 -
Fold each warm crêpe into quarters or roll up as desired. Arrange on serving plates and drizzle generously with warm salted caramel sauce.
# Notes and Tips:
01 -
Allowing the batter to rest ensures delicate, tender crêpes with an even texture.
02 -
If the caramel thickens too much as it cools, gently rewarm before serving.