Crepe with Caramel Sauce
Delicate, golden crepes meet the luscious indulgence of homemade caramel sauce in this irresistible recipe for Crepe with Caramel Sauce. Perfectly thin and tender crepes are crafted from a simple batter enriched with vanilla for a hint of sweetness, then cooked to perfection in a non-stick skillet. The star of the dish is the silky caramel sauce, made from scratch by gently caramelizing sugar and blending it with rich heavy cream for a glossy, velvety finish. Whether folded or rolled, these crepes make for an elegant dessert or a brunch centerpiece, ready to impress in just 45 minutes. Serve warm with a drizzle of caramel, a dollop of whipped cream, or fresh fruit for a truly exquisite treat that’s as beautiful as it is delicious. Keywords: crepe recipe, caramel sauce, homemade caramel, elegant dessert, brunch recipes.
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Ingredients
- 125 grams All-purpose flour
- 300 milliliters Milk
- 2 large Eggs
- 60 grams Butter
- 1 pinch Salt
- 1 teaspoon Vanilla extract
- 200 grams Granulated sugar
- 120 milliliters Heavy cream
- 45 milliliters Water
- 1 pinch Salt (for caramel)
Directions
Step 1
In a mixing bowl, whisk together the all-purpose flour and salt.
Step 2
In another bowl, beat the eggs and then gradually whisk in the milk, vanilla extract, and 30 grams of melted butter.
Step 3
Slowly incorporate the wet ingredients into the flour mixture, whisking until smooth and combined. Let the batter rest for at least 15 minutes.
Step 4
In a small saucepan, combine the sugar and water for the caramel over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it reaches a deep amber color.
Step 5
Remove from heat and carefully whisk in the heavy cream. The mixture will bubble vigorously. Stir in a pinch of salt and set aside to cool.
Step 6
Heat a non-stick skillet over medium heat and lightly grease with a bit of the remaining butter.
Step 7
Pour about 60 milliliters of batter into the pan, swirling it around to cover the bottom of the pan evenly.
Step 8
Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds on the other side.
Step 9
Transfer the cooked crepe to a plate and repeat with the remaining batter, greasing the pan as needed.
Step 10
Once all crepes are cooked, drizzle with the cooled caramel sauce, fold or roll the crepes and serve immediately.
Nutrition Facts
| Serving size | (965.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2379.6 |
| Total Fat 106.7g | 0% |
| Saturated Fat 58.5g | 0% |
| Polyunsaturated Fat 1.7g | |
| Cholesterol 660.8mg | 0% |
| Sodium 897.7mg | 0% |
| Total Carbohydrate 311.6g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 216.6g | |
| Protein 36.3g | 0% |
| Vitamin D 227.7IU | 0% |
| Calcium 475.7mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 777.5mg | 0% |
Source of Calories