Crêpes with Salted Butter Caramel Sauce (Caramel au Beurre Salé)
On Bec’s first trip to Paris she came across a flavour that she had never experienced before… Salted Butter Caramel. Oh boy oh boy, was this revolutionary. The crêpes are just a basic recipe. To make them even more simple, we go the non-traditional route and cook them on a flat-grill toasted sandwich maker. Therefore, ours are much smaller than the traditional ones that are made on a big flat crêpe skillet - but boy oh boy are they faster to cook when you have friends over on a Sunday morning! You can of course cook the sauce and the crêpes separately. The sauce is also perfect with ice cream or as the filling in macarons! By the way, love that label on the jar in the pic? You can find them here.
Contains: Gluten / Dairy / Egg
*Variations: Crêpes can be made without Gluten / Dairy
Total Preparation Time 45 minutes
Makes 20 medium sized crêpes and 2 small jars of Salted Caramel Sauce (about 550g)
Cannot be frozen
- eggs - 4
- milk - 440g (*can use rice milk)
- plain flour - 160g (*can use GF)
- olive oil - 20g
- salt - 1 tsp
- Salted butter caramel sauce:
- cream - 260g, pure
- butter - 150g
- brown sugar - 150g
- salt - 1 tsp
- vanilla bean paste - 1/2 tsp
- Put all the ingredients for the crêpes in the bowl. Eggs (4), milk (440g), flour (160g), olive oil (20g) and salt (1 tsp). Mix on Speed 4 / 20 seconds.
- Put batter aside in a jug in the fridge.
- Clean and dry bowl.
- Put all the ingredients for the sauce into the bowl. Cream (260g), butter (150g), brown sugar (150g), salt (1 tsp) and vanilla paste (1/2 tsp).
- Program 5 minutes / 110C* / Speed 3 (measuring cap in).
- Program 15 minutes / 110C* / Speed 3 (measuring cap out, sitting the rice basket on the lid so that steam can escape).
- Pour sauce into sterilised bottles. Note: best stored in the fridge, but served at room temperature so take it out of the fridge before required (or pop the jar in the microwave for 10-20 seconds).
- Cook your crêpes either in the method shown in the video, or on your pan. Remember, these are meant to be very thin, so be sure to really spread them out. To cook them in the traditional way, use a wide oiled skillet and spread the batter out thinly (and quickly!) with the back of a spatula. Fold into quarters whilst cooking.
- Serve the crêpes with the sauce, or even the Choc Hazelnut Spread, or Strawberry Jam! Alternatively, you can choose a savoury filling like ham and cheese, or olive tapenade.
* If your machine does not go above 100C, set to Steaming Temperature which is usually between 110-115C. Please refer to your user manual for correct information for the appropriate setting for your machine.