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.
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.