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crêpes bretonnes au caramel au beurre salé (Breton pancakes with Salted Butter Caramel)

crêpes bretonnes au caramel au beurre salé (Breton pancakes with Salted Butter Caramel) is a traditional French recipe (from Brittany) for a classic dessert of thin crepe pancakes served drizzled with salted butter caramel. The full recipe is presented here and I hope you enjoy this classic French version of: Breton pancakes with Salted Butter Caramel (crêpes bretonnes au caramel au beurre salé).

prep time

10 minutes

cook time

2 minutes

Total Time:

12 minutes

Makes:

10

Rating: 4.5 star rating

Tags : Sauce RecipesDessert RecipesCake RecipesFrench RecipesBreton Recipes



This is an alternative to the ubiquitous crepes suzettes. In this time, the crepes are served with a salted butter caramel, a Breton speciality.

Ingredients:

150g Flour
50g Cornstarch (cornflour)
500ml Milk
2 Egg
2 tbsp Rum
Levure alsacienne (11g sachets of baking powder)
2 tbsp Oil
Salted butter
Salt, to taste

For the Salted Butter Caramel:
6 tbsp salted butter, cubed
150g (3/4 cup) sugar
250ml (1 cup) double (heavy) cream, warmed
1/2 tsp vanilla extract
1 tsp flaky sea salt (fleur de sel)

Method:

Begin with the caramel sauce: Combine the butter and sugar in a large saucepan over medium heat. Once melted, continue cooking until the mixture is deep golden brown and it starts to smoke.

Immediately take off the heat and gradually pour in the warm cream, stirring constantly, until smooth. Mix in the vanilla and salt.

For the pancakes: Sift together the flour, cornflour, salt and baking powder to a mixing bowl.

Add the milk, egg, rum and oil them beat together with an electric whisk until smooth.

Grease a non-stick pan with butter and place over high heat. Once hot add a ladleful of the batter, swirling the pan to coat evenly. Cook the pancake for 1 minute then flip and cook on the other side so that both sides are evenly cooked. The batter may appear a little more liquid than you're normally used to, but that's fine.

Transfer to a warmed plate then repeat the process until all the batter has been used up.

Fold the pancakes in quarters, arrange on a plate then pour over the warm salted butter caramel and serve.