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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Caramel Cream

Sometimes, mistakes happen. Sometimes, mistakes are salvageable!

I had whipped cream (about 150ml, thereof); and made some caramel (enough sugar to just cover the bottom of a small pan, covered in water; heated gently until a medium-dark caramel formed).

The theory, was I’d whip the liquid caramel into the cream; and something delicious would result! I was hoping for thin strands of caramel.

Turns out, the caramel liquified the cream; and the cream refused to be whipped back up.

Fear not!

Luckilly, cream comes in 300ml bottles; and I had the rest of the bottle. So, I whipped the remaining cream, then introduced the liquified-caramel-failure slowly; and I ended up with a mousse like dessert treat. Hoorah!

It ended up being quite bittersweet; tasting a little bit coffee-like.