Crepe with Caramel Sauce
Indulge in the heavenly fusion of delicate French crepes and luscious homemade caramel sauce with this irresistible recipe. Perfectly thin and golden, these crepes are crafted from a simple batter of all-purpose flour, milk, eggs, and a hint of vanilla, creating the ideal canvas for the star of the dish: a rich caramel sauce made from scratch. With buttery undertones and a pinch of salt, the caramel lends a delightful depth to every bite. Ready in under an hour and ideal for breakfast or dessert, this recipe is sure to impress with its elegant presentation and comforting flavors. Serve warm and let the silky caramel elevate your dining experience to gourmet status!
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Recipe Information
Ingredients
- 125 grams All-purpose flour
- 300 milliliters Milk
- 2 large Eggs
- 60 grams Butter
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 200 grams Granulated sugar
- 120 milliliters Heavy cream
- 45 milliliters Water
- 1 pinch Salt (for caramel)
Instructions
In a mixing bowl, whisk together the all-purpose flour and salt.
In another bowl, beat the eggs and then gradually whisk in the milk, vanilla extract, and 30 grams of melted butter.
Slowly incorporate the wet ingredients into the flour mixture, whisking until smooth and combined. Let the batter rest for at least 15 minutes.
In a small saucepan, combine the sugar and water for the caramel over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it reaches a deep amber color.
Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously. Stir in a pinch of salt and set aside to cool.
Heat a non-stick skillet over medium heat and lightly grease with a bit of the remaining butter.
Pour about 60 milliliters of batter into the pan, swirling it around to cover the bottom of the pan evenly.
Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds on the other side.
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Once all crepes are cooked, drizzle with the cooled caramel sauce, fold or roll the crepes and serve immediately.
Nutrition Facts
Calories |
2380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.7 g | 137% | |
| Saturated Fat | 58.5 g | 292% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 661 mg | 220% | |
| Sodium | 898 mg | 39% | |
| Total Carbohydrate | 311.6 g | 113% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 216.6 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 476 mg | 37% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
