Serves a Crowd

Perfect crepes with Salted Caramel Sauce

December  9, 2010
0 Ratings
  • Makes ~25-30 crepes
Author Notes

The perfect crepes recipe comes from my family - my mom makes those moist think pancakes that instantly melts in your mouth.I serve them with salted caramel sauce (adapted from David Leibovitz) and toatsted walnuts. —Egle

What You'll Need
  • Perfect crepes
  • 4 eggs
  • 1 tablespoon sugar
  • 1200 milliliters milk
  • pinch of salt
  • flour*
  • Salted Butter Caramel
  • cups sugar
  • 4 tablespoons salted butter
  • ½ teaspoons sea salt
  • 1 cup heavy cream
  1. Perfect crepes
  2. * use as much flour as you need to obtain a fluid and homogeneous mixture. The batter should be fluid but not liquid.
  3. Beat eggs, sugar and salt in a bowl (mom uses an electric mixer). Pour half the milk, in the mixture, mix well.
  4. Whisk in some flour, whip and pour the rest of the milk until the dough has reached the desired consistence. Also, you can add some drops of vanilla extract and be sure not to forget a pinch of love.
  5. Heat up a large and flat skillet or crepe pan, add a thin layer of oil or butter. When the pan seems hot enough, it's time to cook crepes.
  1. Salted Butter Caramel
  2. Spread the sugar in an even layer in a medium-sized, unlined heavy duty saucepan. Heat the sugar over moderate heat until the edges begin to melt. Use a heatproof utensil to gently stir the liquefied sugar from the bottom and edges towards the center, stirring, until all the sugar is dissolved. (Or most of it—there may be some lumps, which will melt later.)
  3. Continue to cook stirring infrequently until the caramel starts smoking and begins to smell like it's just about to burn. It won't take long.
  4. Once caramelized, remove from heat and stir in the butter and salt, until butter is melted, then gradually whisk in the cream, stirring as you go. The caramel may harden and seize, but return it to the heat and continue to stir over low heat until any hard caramel is melted.
  5. Serve over the crepes, ice creams, with some fruit slices. The caramel goes well almost with everything.
Contest Entries

See what other Food52ers are saying.

  • Selina
  • Jen Cornejo
    Jen Cornejo
  • Polina Belodub
    Polina Belodub
  • Egle
  • mrslarkin

6 Reviews

Selina April 12, 2014
I got the rocks as well (could they be the salt, perhaps?) I just blocked them from getting into the sauce. I think I also burnt the caramel just a little more than necessary, since it is darker than shown here, but still tastes delicious! How do you recommend storing this sauce? (I'm a first timer.) Wouldn't the fridge make it harden?
Jen C. April 12, 2014
You can put the caramel in the fridge to store. It does harden it up some but put in the microwave about 30 seconds (+10-15sec extra at a time) and it'll loosen up again to be pour-able. I haven't had a problem with the reheating in the past.
Jen C. April 2, 2014
I love making this caramel sauce! Mine always seizes and I need to put it back on the heat. I've been getting pieces of white "rocks" in mine, which I'm assuming are hardened sugar. Does anyone know why this happens? And is there something that I can do to prevent it?
Polina B. May 8, 2013
Doesn't have to be flat skillet, you just need to know how much to pour, that's all.
Egle January 6, 2011
and actually the are :) they really are :)
Thanks for stopping by mrslarkin
mrslarkin December 10, 2010
These sound very delicious!