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.
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- Yield:serves 8 (about 2 six-inch crepes per person)
- Active time: 30 minutes
- Total time:2 hours 30 minutes (includes chilling batter)
- For Crepes:
- 1/2 cup cold milk
- 1/2 cup cold water
- 2 eggs
- 1/2 teaspoon salt
- 3/4 cup (about 3 3/4 ounces) all purpose flour
- 2 tablespoons unsalted butter, melted
- For Caramel Sauce:
- 8 tablespoons (1 stick) unsalted butter
- 1 cup (about 9 ounces) packed dark brown sugar
- 1/2 teaspoon salt
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- For Assembly:
- 1 tablespoon unsalted butter, melted
Make crepes: Place milk, water, eggs, and salt into the bowl of a food processor or blender and pulse five times to combine. Add flour and butter and blend 1 minute. Place batter in refrigerator and chill for two hours.
Make caramel sauce: Melt butter in a small saucepan and stir in brown sugar. Bring to a full boil, stirring. Add salt and heavy cream, and bring to boil once again. Take off heat and immediately stir in vanilla extract.
Assemble: Heat a large wide skillet over medium heat. Brush pan with melted butter. Ladle scant 1/4 cup batter into hot skillet and tilt the pan until batter covers the bottom evenly. Cook about 1 minute, or until golden on the bottom. Flip the crepe and cook for 30 seconds more. Remove crepe to a plate. Repeat with remaining batter. Fold crepes into quarters, drizzle with caramel sauce, and serve.