Salted Caramel Crepe with Bordier Butter
Perfect for breakfast or anytime you need a sweet treat fix! Crepes with salted butter caramel is a classic "Breton" dessert. Salted caramel is tangy, rich taste that has garnered a cult following for those with a less-than-sweet tooth, or with one but loves the tingle of salt too. The best thing is that this sweet treat is so easy to make and delicious too.
Yield: 16 crepes of about 30 cm diameter
Ingredients
- 4 large eggs
- 550 g milk
- 250 g all purpose flour
- 1 tablespoon sugar
- 60 g melted Bordier unsalted butter
- good pinch of salt
OR
Skip all the above and purchase our Ready homemade crepe here and assemble with your favourite toppings.
Toppings:
- 125 g Bordier Butter Demi-Sel
- 1 jar Joe&Seph Rum& Raisin Caramel/ Sticky Toffee Caramel/ Prosecco Caramel
Instructions
- Place all ingredients in order as listed in a blender and blitz until smooth, about 1 minute. Scrape the sides and blend again briefly until batter is lump-free. Refrigerate at least 1 hour, but 2 is ideal.
- Place non-stick or cast iron skillet over medium heat* to preheat. melt a little butter or oil in the bottom of the pan and swirl to coat. With the hot skillet in one hand and the batter in the other, slowly and steadily pour crepe batter into the centre of the pan, tilting the skillet around to spread the batter evenly across the bottom in a very thin layer. It takes some practice but after 3 or 4 times, you can get consistently even crepes.
- After 15-20 seconds, the crepe batter shouldn't look shiny anymore, it should appear more matte and the bottom should be lightly browned. So, flip it over and cook another 20 seconds or so. Remove from pan and repeat this process until no more batter remains.
- I like to pile my crepes into a pie plate covered with some foil throughout the cooking process to keep them all warm. Serve immediately with whatever toppings you desire.
- In this instance, we fold our crepes into triangle, slice a generous slab of Bordier Butter Demi-Sel - place it in the midlle , swirl some Joe&Seph Rum & Raisin Caramel (sprinkle icing sugar if desired) and Voila!
Recipe Note
- A few notes about making crepes: The first one usually doesn't work perfectly. I don't know why. Just eat this one as a quick snack and continue on. No one needs to know
