Salted Caramel Recipe
SWEET CREPE TOPPED WITH SALTED CARAMEL & TOPPED WITH CRÈME ANGLAISE & POWDERED SUGAR & WHIPPED CREAM ON THE SIDE.
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Ingredients
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Crepes
Salted Caramel
Crème Anglaise
Serving
Method
Crepes
- 1
Make the Crepe Batter
In a mixing bowl, whisk together the flour, milk, eggs, sugar, vanilla extract, and salt until smooth.
- 2
Cook the Crepes
In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour 1/4 cup of batter into the skillet and swirl to coat the bottom. Cook for about 1-2 minutes until the edges start to lift, then flip and cook for an additional 1 minute. Repeat with remaining batter, adding more butter as needed.
Salted Caramel
- 3
Prepare the Caramel
In a medium saucepan over medium heat, add the granulated sugar and stir until it melts and turns a deep amber color. Be careful not to burn it.
- 4
Add Butter and Cream
Once the sugar is melted, carefully add the butter and stir until melted. Slowly pour in the heavy cream while stirring continuously. Remove from heat and stir in the sea salt. Let it cool slightly.
Crème Anglaise
- 5
Heat the Milk and Cream
In a saucepan, combine the milk and heavy cream. Heat over medium heat until just simmering, then remove from heat.
- 6
Whisk the Egg Yolks
In a separate bowl, whisk the egg yolks with the granulated sugar until pale and thick.
- 7
- 8
Add Vanilla
Remove from heat and stir in the vanilla extract. Let it cool.
Serving
- 9
Plate the Dish
Serve the crepes drizzled with salted caramel and a side of crème anglaise. Dust with powdered sugar and serve whipped cream on the side.