French Crepe with Salted Caramel


Crepe batter:
150 grams flour
1 egg
300 ml milk
1 tablespoon clarified butter
Caramel Sauce:
100 grams sugar
20 grams salted butter
1/2 teaspoon fine sea salt
2 tablespoons whipping cream
2+2 tablespoons water


11. To make the crepe batter, stir flour with 1 egg and 100 ml milk until smooth. Beat vigorously for a few minutes to
2develop gluten in the flour. Gradually thin out the batter with rest of the milk. Stir in clarified butter. Leave to rest on
3one side for at least 15 minutes.
42. Heat a non-stick frying pan and brush with some melted butter. Cover the bottom of the pan with a thin layer of crepe
5batter. Fry over low heat until the batter starts to coagulate and comes off from the edge of the frying pan.
63. With the help of a toothpick, flip the crepe over and pan-fry the other side until light golden brown. Remove.
74. Heat sugar with 2 tablespoons water and bring to a boil. Continue cooking until the sugar caramelized. Remove from
8heat immediately and stir in butter, water, cream and salt.
95. Serve warm with the crepe.