Crepes & Caramel Sauce

Sampling French food and wine is a “must-do” when immersing yourself in this month’s adventure and gathering around the table is a sacred tradition of French life. We suggest a classic Breton dessert of Mère’s crêpes topped with salted caramel for a tangy, rich taste to share with your mon chéri! There are no hard-to-find or unusual ingredients as this delicacy is made with flour, sugar, heavy cream, butter, salt, and love. Bon appétit!

Mère’s Crêpes

2 eggs
1/4 cup butter melted
2 1/2 tbsp sugar
1/2 cup all-purpose flour
1/2 cup milk
1/8 cup water
1/2 tsp vanilla
Dash of salt

  1. Whisk all the ingredients, except the flour, together. Add in the flour, a little bit at a time, whisking just until the flour has been mixed in.
  2. Let the crêpe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
  3. Grease a non-stick, 6″ skillet with unsalted butter and heat over medium heat.
  4. Pour about 2 – 3 tablespoons worth of batter into the pan and tip the pan from side to side to get the batter to spread out throughout the pan.
  5. Cook each side of the crêpe for 30 seconds before gently loosening up the edges with a large spatula. Gently lift the crêpe out of the pan, then flip over into the pan and cook the other side for another 10 to 15 seconds; remove to cool.

Crêpe Caramel Sauce

3/4 cup butter
1 1/2 cup brown sugar
2 tablespoon water
1/4 teaspoon salt
2/3 cup heavy cream
1 tablespoon Vanilla
Cinnamon and orange zest to taste

  1. Add butter, sugar, water, and salt to saucepan over medium heat.
  2. Boil 15 minutes.
  3. Remove from heat and add cream and vanilla.
  4. Add cinnamon and/or orange zest for additional flavoring.
  5. Drizzle (or drench) over crêpes.