A friend from work recently went to the Brittany, France and brought me back some salted caramel in a jar. Salted caramel is quite common in certain parts of France, specifically Brittany. I’m not quite sure how to describe the flavour of salted caramel, but it’s delicious, It’s not really salty, and it’s not overly sweet. I’ve only had salted caramel in macarons before, so I wasn’t exactly sure how I was going to use my big jar of it. Another friend recommended spreading it on some crusty French bread or dipping sliced apples into it. Although both of the suggestions sounded good, I wanted to save my jar of salted caramel for something special. Hmm, what would go well with French salted caramel? How about French crepes! Creperies are all over France, but admittingly I’ve never been to one. In fact, the only time I’ve had a crepe outside of my own home was from a street vendor in Paris where it was served with warm Nutella. Delicious!
I hadn’t made crepes in ages, and I’m not really sure why to be honest. They’re so easy to make because they only require a few ingredients that you’ve probably already got in your cupboards at home. I had originally planned on making a crepe filled with sauteed spiced apples mixed in with a bit of the salted caramel, but I didn’t have any apples at home. Instead, I kept them really simple by folding the crepes into triangles and drizzling them with the warm salted caramel sauce. They were delicious! But because it had been so long since I’d made crepes I wanted to try them with a few different toppings.
Blueberry – these were nice and light. They would also be nice with a little bit of whipped cream on them.
Nutella – these were also very good, but I should have heated up my Nutella first before putting it on the crepe.
I actually don’t have a picture of my favourite topping, but it was a combination of the Nutella spread on the inside of the crepe and then drizzled with the warm salted caramel sauce on top. It was the prefect combination of sweet and salty. It was fabulous, and I’m definitely going to be making crepes again with these 2 toppings combined together. If you’re interested in making your own crepes I used the recipe below.
I halved the recipe and it made 5 crepes. Yes – I halved an egg…
1 cup (110g) all-purpose flour
2 tablespoons white sugar
1/4 teaspoon salt
2 cups (500ml) milk
1 teaspoon vanilla
2 tablespoons (30ml) melted butter
1) Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs, milk and vanilla together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2) Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup (60ml) for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.
Whenever I think of crepes I automatically think of dessert crepes, but there are so many savoury options out there as well. Back when I lived in Canada there was a crepe place in the Vancouver BC ferry terminal. I always wanted to try one, but they always seemed so expensive so I never bothered. The one that stands out in my mind had ham, cheese and mushrooms in it. It was always so neat to watch them making their huge crepes and adding in the fillings before folding them up. Sadly my crepe making technique isn’t quite as refined, but I’m pretty satisfied with my results. I have a feeling savoury crepes will be making an appearance at my dinner table in the near future. If you’d prefer to make a savoury crepe rather than a sweet crepe simply omit the vanilla and reduce (or remove) the sugar in the crepe batter.