Crepes with Salted Lemon Butter Caramel

There’s something undeniably special about the first bite of a warm crepe, especially when it’s drizzled with a velvety salted lemon butter caramel. I remember the first time I tasted Crepes with Salted Lemon Butter Caramel at a charming little café tucked away in a cobblestone alley of Paris. The sun was shining, and I felt like I had discovered a hidden gem. The crepes were light, delicate, and the caramel sauce had the perfect balance of sweet and salty. It was an experience that lingered in my mind, and I knew I had to recreate it at home. Now, every time I make this recipe, it takes me back to that sunny afternoon, savoring every moment with each delicious bite.

What’s In This Crepes with Salted Lemon Butter Caramel

The ingredients in Crepes with Salted Lemon Butter Caramel are simple yet full of flavor. Each one plays a crucial role in creating that perfect blend of textures and tastes. The key players include all-purpose flour, which provides the delicate structure of the crepes, and eggs, which help bind everything together. The butter adds richness, while lemons bring a refreshing brightness that cuts through the sweetness of the caramel. Together, they create a delightful dish that’s sure to impress.

• 3/4 cup of all-purpose flour: The backbone of your crepe batter, providing the essential structure.
• 1/4 cup of granulated sugar: Adds a touch of sweetness to the batter, enhancing the flavor of the crepes.
• 3 large eggs: Vital for binding the ingredients together and contributing to the crepes’ light texture.
• 1 1/4 cups of milk: This gives the batter a smooth consistency, ensuring your crepes are tender and pliable.
• 8 tablespoons of melted butter, divided: Used in the batter and for frying, butter adds richness and prevents sticking.
• 1/4 teaspoon of vanilla extract: Enhances the flavor of the crepes, adding a warm note to the batter.
• 4 lemons, divided: Used for both zest and juice, providing a bright, tangy flavor for the sauce.
• 4 tablespoons of butter: Essential in the caramel sauce, adding creaminess and depth of flavor.
• A generous pinch of sea salt: Balances the sweetness of the caramel, enhancing the overall flavor profile.
• 1/3 cup of brown sugar: Adds depth of flavor and a hint of molasses to the sauce.
• Fresh mint or thyme, for garnish: A lovely finishing touch that adds both flavor and visual appeal.

How to Make Crepes with Salted Lemon Butter Caramel

Making Crepes with Salted Lemon Butter Caramel is easier than you might think! Follow these simple steps for perfectly cooked crepes and a delicious sauce that will elevate your dish. Let’s dive into the process!

1. Preheat your oven to 200F. This will keep your crepes warm as you cook them. It’s important to have your oven ready so that your crepes stay warm while you work on the rest of the dish.

2. In a medium bowl, add the flour, granulated sugar, and a generous pinch of salt. Use a whisk to stir vigorously, breaking up any clumps. The goal is to have a smooth mixture without any lumps.

3. In a separate large bowl, whisk together the eggs, milk, 6 tablespoons of the melted butter, and vanilla extract until well combined. This mixture should be smooth, and the eggs should be fully incorporated.

4. Now, gradually add the dry flour mixture into the wet ingredients, mixing gently. Do this in batches to avoid lumps. Be careful not to overmix; you want to keep the batter light and airy. Once combined, let it rest for at least 30 minutes, or refrigerate it for up to overnight if you have the time.

5. Heat a crepe pan or a nonstick frying pan over medium heat. Brush the bottom of the pan with some of the remaining melted butter. You want just enough to coat the surface, making sure the crepes do not stick.

6. Once the butter is bubbling, pour 3 tablespoons of the batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly. The goal is a thin layer; you should be able to see the pan through the batter.

7. Cook for about 1 minute or until the edges look lightly browned. Use a spatula to carefully flip the crepe. Cook the other side for another minute. You want it to be golden and just set. It’s all about the perfect timing here, so keep an eye on them!

8. Once cooked, transfer the crepe to a plate and cover it with a towel to keep warm. Repeat the process with the remaining batter, brushing the pan with butter as needed. Stack the crepes on the plate so they stay warm and soft.

9. Now, let’s make the salted lemon caramel. Juice 2 of the lemons to obtain 2 tablespoons of lemon juice. The other 2 lemons will be used for slices.

10. Slice the remaining 2 lemons into 1/4-inch thick rounds. You want them to be about the same thickness for even cooking.

11. In a frying pan over medium-high heat, melt 4 tablespoons of butter. Once it starts bubbling, add the brown sugar and a pinch of sea salt. Whisk until the mixture is well combined and smooth.

12. Add the lemon slices to the pan and let them cook for about 2 minutes on each side until caramelized and tender. The sugar will create a lovely glaze, and the lemons will absorb all the goodness.

13. Pour in the lemon juice and let it simmer for an additional 2 minutes. This will add that wonderful citrusy flavor to the sauce.

14. To serve, fold your warm crepes and drizzle the salted lemon caramel sauce over them. Garnish with fresh mint or thyme for a beautiful presentation.

Ways to Customize

There are countless ways to customize Crepes with Salted Lemon Butter Caramel! Here are some fantastic ideas to make this recipe your own:

• Add Fruits: Consider adding fresh berries like strawberries or blueberries for a fruity twist.
• Experiment with Fillings: Try different fillings, such as Nutella or whipped cream, for a different flavor profile.
• Garnish Creatively: Use edible flowers or other herbs alongside mint for a stunning visual effect.
• Make It Vegan: Substitute eggs with flax eggs and use plant-based milk and butter for a vegan-friendly version.
• Change the Sugar: Experiment with different sugars, like coconut sugar, for unique flavor nuances.
• Infuse Your Caramel: Add a hint of spice by infusing the caramel with a little cinnamon or ginger for a warm flavor.
• Alternate Sauces: Swap the salted lemon caramel for chocolate sauce or a fruit coulis for a different dessert experience.

Side Dish Ideas for Crepes with Salted Lemon Butter Caramel

Serving Crepes with Salted Lemon Butter Caramel provides an excellent opportunity to get creative with pairings. Here are some ideas to elevate your meal:

• Fresh Fruit Salad: A light fruit salad with seasonal fruits complements the richness of the crepes and adds freshness.
• Yogurt Parfait: Serve with a yogurt parfait layered with granola and berries for a delightful contrast.
• Coffee or Tea: A warm beverage like coffee or tea can enhance the experience, soothing your palate after the sweet crepes.
• Ice Cream: For a decadent dessert, a scoop of vanilla or lemon ice cream pairs well with the crepes and caramel.
• Nut Mix: A small bowl of spiced nuts adds crunch and a savory counterpoint to the sweet flavors.
• Seasonal Vegetables: If serving for brunch, lightly sautéed seasonal vegetables can provide a savory option for balance.
• Cheese Board: A selection of soft cheeses can be a delightful companion, offering creamy textures that complement the dish.

FAQ

Conclusion

In conclusion, **Crepes with Salted Lemon Butter Caramel** are a delightful dish that can truly transform any meal into something special. With their delicate texture and the perfect balance of flavors, they’re a must-try for anyone who loves to cook. I encourage you to try this recipe and experience the joy it brings. You won’t be disappointed—your taste buds will thank you!

Crepes with Salted Lemon Butter Caramel

Savor the taste of warm, delicate crepes drizzled with a rich salted lemon butter caramel. This recipe combines a perfect blend of sweet and tangy, creating an indulgent dish ideal for breakfast or dessert. You'll love how easy it is to make these delightful crepes, making them a must-try for your next meal.

Print Recipe Pin Recipe

Course Desserts

Cuisine French

Servings 5 servings

Calories 210 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Oven
• Saucepan
• Chef's Knife
• Mixing Bowl
• Wooden Spoon

Ingredients

  

• 3/4 cup All-purpose flour
• 1/4 cup Granulated sugar
• 3 large Eggs
• 1 1/4 cup Milk
• 8 tablespoons Melted butter, divided
• 1/4 teaspoon Vanilla extract
• 4 lemons Lemons, divided
• 4 tablespoons Butter
• 1 pinch Sea salt generous
• 1/3 cup Brown sugar
• Fresh mint or thyme, for garnish

Instructions

 

• 1. Preheat your oven to 200F. This will keep your crepes warm as you cook them. It's important to have your oven ready so that your crepes stay warm while you work on the rest of the dish.
• 2. In a medium bowl, add the flour, granulated sugar, and a generous pinch of salt. Use a whisk to stir vigorously, breaking up any clumps. The goal is to have a smooth mixture without any lumps.
• 3. In a separate large bowl, whisk together the eggs, milk, 6 tablespoons of the melted butter, and vanilla extract until well combined. This mixture should be smooth, and the eggs should be fully incorporated.
• 4. Now, gradually add the dry flour mixture into the wet ingredients, mixing gently. Do this in batches to avoid lumps. Be careful not to overmix; you want to keep the batter light and airy. Once combined, let it rest for at least 30 minutes, or refrigerate it for up to overnight if you have the time.
• 5. Heat a crepe pan or a nonstick frying pan over medium heat. Brush the bottom of the pan with some of the remaining melted butter. You want just enough to coat the surface, making sure the crepes do not stick.
• 6. Once the butter is bubbling, pour 3 tablespoons of the batter into the center of the pan. Quickly tilt and swirl the pan in a circular motion to spread the batter evenly. The goal is a thin layer; you should be able to see the pan through the batter.
• 7. Cook for about 1 minute or until the edges look lightly browned. Use a spatula to carefully flip the crepe. Cook the other side for another minute. You want it to be golden and just set. It’s all about the perfect timing here, so keep an eye on them!
• 8. Once cooked, transfer the crepe to a plate and cover it with a towel to keep warm. Repeat the process with the remaining batter, brushing the pan with butter as needed. Stack the crepes on the plate so they stay warm and soft.
• 9. Now, let’s make the salted lemon caramel. Juice 2 of the lemons to obtain 2 tablespoons of lemon juice. The other 2 lemons will be used for slices.
• 10. Slice the remaining 2 lemons into 1/4-inch thick rounds. You want them to be about the same thickness for even cooking.
• 11. In a frying pan over medium-high heat, melt 4 tablespoons of butter. Once it starts bubbling, add the brown sugar and a pinch of sea salt. Whisk until the mixture is well combined and smooth.
• 12. Add the lemon slices to the pan and let them cook for about 2 minutes on each side until caramelized and tender. The sugar will create a lovely glaze, and the lemons will absorb all the goodness.
• 13. Pour in the lemon juice and let it simmer for an additional 2 minutes. This will add that wonderful citrusy flavor to the sauce.
• 14. To serve, fold your warm crepes and drizzle the salted lemon caramel sauce over them. Garnish with fresh mint or thyme for a beautiful presentation.

Notes

• Tip 1: Allow your crepe batter to rest; this helps produce lighter, fluffier crepes.
• Tip 2: Use a nonstick pan for best results when cooking crepes.
• Tip 3: Keep the crepes warm in the oven while you finish cooking them.
• Tip 4: Experiment with different fillings and sauces to customize your crepes!
• Tip 5: You can make the batter ahead of time and store it in the refrigerator.

Keyword crepes recipe, easy crepes, French dessert, salted lemon caramel

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.