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
- 250 g all purpose flour
- 60 Bordier unsalted butter
Skip all the above and purchase our Ready homemade crepe here and assemble with your favourite toppings.
- 125 g Bordier Butter Demi-Sel
- 1 jar Joe&Seph Rum& Raisin Caramel/ Sticky Toffee Caramel/ Prosecco Caramel
- 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.
- 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!