Crêpes with Salted-Butter Caramel

All week long, Mimi Thorisson -- the blogger behind the beautiful blog Manger -- will be sharing recipes and stories from her new book, A Kitchen in France. Follow along to win a book + a bundle of Staub cookware each day, so you can pretend like you also live in the French countryside.

Today: Mimi teaches us how to make her favorite holiday crêpes.

I grew up celebrating La Chandeleur, the Catholic holiday of Candlemas, on February 2 (forty days after Christmas): Every year, my family would eat these succulent crêpes prepared by my mother and grandmother.

I’ve kept this heartwarming and delicious ritual alive with my children, who have learned the recipe by heart -- because we don’t save it just for Candlemas. Every so often, they prepare the batter and surprise me. This recipe is so simple that anyone can make it! 

More: Don't be afraid of crêpes -- all you need is the right pan. 

Crêpes with Salted-Butter Caramel

Serves 8

For the crêpes:

2 1/3 cups all-purpose flour, sifted
3/4 cup granulated sugar
Pinch of fine sea salt
3 1/4 cups whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
2 tablespoons orange flower water

For the salted-butter caramel sauce:

3/4 cup granulated sugar
1/4 cup heavy cream, warmed
3 tablespoons salted butter (if using unsalted butter, add a generous pinch of salt)

See the full recipe (and save and print it) here.

Photo by Oddur Thorisson

Every day this week, we're giving away a copy of A Kitchen in France and a bundle of Mimi's favorite Staub cookware! To win today's copy, tell us in the comments: What's your favorite holiday dessert? We'll choose winners this Friday, October 31st. (U.S. entrants only, please!) 

Update: Lakelurelady, onetinyspark, Double Helping, TerryKes, and rhubarb! rhubarb! rhubarb! are our winners! Enjoy your copies of A Kitchen in France and Staub cookware.