Crepes, with caramel sauce and whipped cream

Delicious. Although a bit like eating dessert for breakfast.

Crepes: sift 2 cups flour and 1 teaspoon baking powder together

Whisk 1 egg, 2 1/2 cups of milk, about 2 tablespoons of sugar, 1 teaspoon of vanilla and a pinch of salt together.

Make a well in the flour, and pour the liquid in and whisk everything until smooth.

Take a non-stick pan, and melt about 75 grams of butter. Whisk the melted butter into the batter.

Wipe the excess butter from the pan, and swirl in about 1/3 cup of the batter. Cook until the batter sets, then flip over.

Caramel Sauce: take a small saucepan, and add enough sugar to cover the bottom of the pan in a complete layer. Add enough water to cover the sugar. Add a little drizzle of corn syrup.

Gently heat the mixture until it caramelizes (it’ll take a little while – there’ll be a phase of dissolving, then it will bubble, then it’ll turn light yellow, then darker.); then whisk in 1/2c of cream.

Continue heating the sauce until it thickens.

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