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!
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
- 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.
- Let the crêpe batter rest for 10 minutes. Then, give the batter a quick whisk again before using.
- Grease a non-stick, 6″ skillet with unsalted butter and heat over medium heat.
- 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.
- 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
- Add butter, sugar, water, and salt to saucepan over medium heat.
- Boil 15 minutes.
- Remove from heat and add cream and vanilla.
- Add cinnamon and/or orange zest for additional flavoring.
- Drizzle (or drench) over crêpes.