Crêpes with salted butter caramel - recipe with step-by-step photos

Ingredients for 8 - 9 crepes:

• 250 milliliters of milk
• 130 grams of flour
• 30 grams of butter
• 3 eggs
• salt

Ingredients for the salted butter caramel:

• 150 grams of fresh cream
• 100 grams of sugar
• 50 grams of salted butter
• 2 spoons with water

In a bowl mix the flour with the salt.

Make a hole in the middle of the flour and add the mixed eggs.

Start incorporating the flour bit by bit. When all flour is incorporated, you should have a not so thick dough.

Add the milk little by little and incorporate it slowly.

Add the melted butter and mix.
Let the composition rest over night or for about 3 hours.

Grease a hot pan with some butter and add the composition with a medium ladle. About 1 ladle per frying.

Meanwhile, prepare the caramel:

Mix the water with the sugar and let it caramelize at medium fire.

When ready, close the fire and add the butter. Mix until well incorporated.

Add the fresh cream and mix well.

Now, add the salted butter caramel over the pancakes and roll them. Cut them if you like in medium pieces. The remaining caramel can be kept in a closed jar in the refrigerator for a couple of weeks.

Enjoy!

The original recipe can be found here