Serious Eats: Recipes

Crepes with Caramel Sauce

[Photograph: Carrie Vasios]

Make a decadent breakfast by topping homemade crepes with caramel sauce.

Note: This makes extra caramel sauce. It can be kept in a sealed container in the refrigerator for one week. It's excellent over ice cream. The crepe batter has a noticeable trait of salt to emphasize the caramel. If you're sensitive to salt, decrease to 1/4 teaspoon.

The crepe batter is adapted from Julia Child.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

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