The Ritual Master For the Crêpes :
200gr plain flour
4 eggs
500ml of milk
one vanilla pod or 1/4tsp crushed vanilla pods
1 tbsp orange blossom essence
butter for the pan
For the Salted butter caramel sauce :
100gr caster sugar
70gr salted butter or unsalted + a pinch of salt
100ml milk
Start by beating your eggs with a whisk, adding the vanilla and orange blossom essence. Then add half the flour and whisk, half the milk and whisk, then the rest of the flour and the rest of the milk. This should make a smooth batter, no lumps. Then let it rest for 2 hours on your countertop.
Meanwhile, make the sauce. In a dry saucepan add your sugar and heat on medium high until it starts to get golden on the edges. Then turn the heat on medium low and stir with a heatproof spatula until it has all dissolved. Add your butter and stir, then milk and stir until it has a smooth consistency. Then let it simmer for 5 minutes to thicken and you’re done. Remember than when it cools it will be thicker than hot, so don’t worry if it’s a little runny.
After your 2 hours rest, heat up a crêpière(the flat shallow pan used especially for crêpes, but if you don’t have one, a non-stick frying pan with a large bottom should do). And get ready to spend an hour flipping crêpes. Have a look at the video below if you need an update on the technique, but it’s pretty basic.
Serve with your caramel sauce, or with any other topping you like.
Bon appétit !
