As you very well know by now, our family looooves crepes! A weekend morning with crepes has been a family tradition since I was a little girl. We always cook sweet crepes, but savory crepes can be delicious as well. And one of the foods that I was most excited to sample in Paris was all the crepes I could get my hands on. Which isn’t difficult. There are little stands set up on every street corner where you can walk up and get a hand-held crepe to go!
Nuttella and banana – a classic!
Crepes are on almost every restaurant menu – this one from “Le Petit Chatelet” was doused with chocolate ganache and vanilla bean ice cream.
The best dessert crepe that I ate in Paris came from a tiny little restaurant called, “Crep Story”…. a Salted Caramel Crepe…and it just had to be made again once I got home!
My husband had a crepe filled with an apple compote of some sort and then flambéed – he thought it was the best he’d ever had. But, I argued that my salted caramel filled crepe, complete with ice cream AND whipped cream AND sprinkles was actually the best. I also felt that it would be fairly easy to recreate at home. Today, I’m sharing with you the recipe for the salted caramel filling, which is so delicious when it mixes with the cold ice cream and becomes just a little bit chewy. But also, I’ve uploaded a quick video for you showing how to cook the perfect crepe. Scroll down to the bottom of the post for the VIDEO! Enjoy!
Salted Caramel Crepes
Basic Sweet Crepe Recipe
- 1 1/2 C. flour
- 1 Tbs. sugar
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 C. milk
- 2 eggs
- 1/2 tsp. vanilla
- 2 Tbs. melted butter
- extra butter for cooking
Salted Caramel Filling
- 2 1/2 C. granulated sugar
- 2/3 C. water
- 1 Tbs. light corn syrup
- 3/4 C. heavy whipping cream
- 2 tsp. sea salt
- Blend ingredients for basic crepe recipe in blender and cook, 1/4 C. at a time, in a 10-inch frying pan.
- For filling, heat all ingredients except cream and salt over med-high heat until mixture reaches a boil; stir gently until mixture boils.
- Swirl gently and wash any crystallized sugar on sides of pan with a water-dampened pastry brush.
- Cook until mixture reaches just 360 degrees on a candy thermometer - about 5-7 minutes.
- Remove from heat and carefully whisk in cream and salt.
- Allow mixture to cool before drizzling inside and over cooked crepes.
As you’re practicing to cook the perfect crepe, you can refer to the following video – sometimes it helps to see it in action!