International Cuisine > Global Street Food Recipes > Sweet Street Food > Crepes (French)

Salted Caramel Crepes

Elevate your classic crepes with a decadent salted caramel sauce. This recipe combines the simplicity of French crepes with the rich, sweet, and salty flavors of homemade caramel.

Prep Time
20 minutes
Cook Time
30 minutes
Servings
8-10 crepes
Ingredients
  • 1 cup All-purpose flour
  • 2 tablespoons Granulated sugar
  • 1/4 teaspoon Salt
  • 2 Large eggs
  • 1 1/4 cups Milk
  • 2 tablespoons Unsalted butter, melted
  • 1/2 teaspoon Vanilla extract
  • as needed Butter, for greasing
  • 1 cup Granulated sugar
  • 6 tablespoons Unsalted butter
  • 1/2 cup Heavy cream
  • 1/2 teaspoon Sea salt flakes

Making the Crepe Batter

Follow the steps for making classic French crepes. In a large bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the eggs, milk, melted butter, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Cover and refrigerate for at least 30 minutes.

Making the Salted Caramel Sauce

In a medium saucepan, melt the sugar over medium heat, stirring constantly until it turns into a golden amber color. Be careful not to burn it. Remove from heat and immediately add the butter, stirring until melted and smooth. Slowly pour in the heavy cream, stirring constantly until fully incorporated. Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly. Remove from heat and stir in the sea salt flakes. Let the caramel cool slightly.

Cooking the Crepes

Heat a lightly oiled griddle or crepe pan over medium heat. Pour about 1/4 cup of batter onto the hot griddle, swirling to spread it thin. Cook for 1-2 minutes per side, or until lightly golden. Transfer the crepe to a plate.

Serving the Crepes

Drizzle the salted caramel sauce over the crepes. You can also add other toppings like whipped cream, fresh fruit, or a dusting of powdered sugar. Fold the crepes in half or into quarters before serving.

Nutrition Facts Estimated per 100g of product

(Approximate values, including salted caramel)
Calories: 280
Protein: 6g
Fat: 12g
Carbohydrates: 35g

Other Considerations for Nutrition

This recipe is high in sugar and fat due to the caramel sauce. Use sparingly as a treat. Consider using a sugar substitute for the caramel to reduce sugar content.

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FAQ

  • Can I use store-bought caramel sauce?

    Yes, you can use store-bought caramel sauce, but homemade will taste much better.
  • How do I store leftover salted caramel sauce?

    Store leftover salted caramel sauce in an airtight container in the refrigerator for up to 1 week. Reheat gently before using.
  • The caramel sauce is too thick. How do I thin it?

    Add a tablespoon or two of heavy cream and stir until it reaches the desired consistency.