Crepes with Caramel Sauce

One of the things we love about wet weekends is staying home and pottering around in the kitchen. Ever since we returned from our Paris trip, we have been wanting to make some delicious crepes. While we were in Paris we sampled crepes at a few different cafes /restaurants. We had crepes with salted butter caramel sauce, crepes with chocolate sauce, crepes with banana and chocolate sauce, and crepes filled with nutella. The best ones were in Montmarte. C’est Magnifique!

Sarah made the crepes using the crepe recipe from Laduree: Sucre The Recipes, which has so many authentic French recipes for sweet treats. She made a thick caramel sauce to go with them. We spread the crepes with caramel sauce, folded them into quarters, and topped them with some sugar. Amazing!

Crepes (makes 12)
Ingredients:
1 1/3 cups (165 g) cake flour
3 tbsp (40 g) granulated sugar
4 eggs
2 cups (500 ml) milk
3 tbsp (40g) butter
1 tbsp oil

Sift the flour into a large bowl. Add the sugar and eggs, Gradually add the milk while whisking constantly to obtain a smooth batter. In a small saucepan, slowly melt the butter. Add to batter with the oil. Allow the batter to rest at room temperature for 1 hour.

Lightly butter the surface of the crepe pan. Pour 1/4 cup of batter onto the surface of the pan and spread to form a thin, even layer. Cook on one side until set and then flip crepe over and cook the other side until golden.

Caramel Sauce

1/3 cup (66g) granulated sugar
3 tbsp water
1 1/2 tbsp (25g) butter
3 tbsp milk
1/2 tsp vanilla extract

The crepes were cooked on an enamelled, cast iron, 30 cm Chasseur Crepe Pan. This is the first time we have used a genuine French crepe pan and the results were much better than making them in the electric frypan. With a very small lip, they heat up well and cook quickly. The pan came with a wooden spreading tool and spatula, just like the professionals use in France. It was very easy to clean using warm soapy water. Our crepes were thin and full of flavour. The handle is cast iron so heats up during cooking. We used our Masterchef oven glove, which was nice and thick in practical black, to move the pan to the sink for clean up.

If you love crepes as much as we do, we recommend using a Chasseur Crepe Pan which are made in Donchery in Northern France.

Disclaimer: We were provided with the Chasseur Crepe pan with Timber Spatula, Chasseur Balloon Whisk, and Masterchef Oven Glove by Kitchenware Direct to review. All opinions and photographs are our own.

Check out our French Inspired Projects and Recipes.