Crepes with Caramel Sauce

Crepes with Caramel Sauce could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 260 calories, 4g of protein, and 9g of fat. For 33 cents per serving, you get a breakfast that serves 8. This recipe is liked by 61 foodies and cooks. It is brought to you by Serious Eats. Head to the store and pick up salt, dark brown sugar, unsalted butter, and a few other things to make it today. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 2 hours and 30 minutes. Overall, this recipe earns a not so tremendous spoonacular score of 15%. Similar recipes include Crepes With Sautéed Apples And Caramel Sauce, Chocolate Strawberry Crepes with Caramel Sauce, and Crepes with Caramel Sauce and Toasted Pecans.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Make crepes: Place milk, water, eggs, and salt into the bowl of a food processor or blender and pulse five times to combine. Add flour and butter and blend 1 minute. Place batter in refrigerator and chill for two hours. 2 Make caramel sauce: Melt butter in a small saucepan and stir in brown sugar. Bring to a full boil, stirring. Add salt and heavy cream, and bring to boil once again. Take off heat and immediately stir in vanilla extract. 3 Assemble: Heat a large wide skillet over medium heat. Brush pan with melted butter. Ladle scant 1/4 cup batter into hot skillet and tilt the pan until batter covers the bottom evenly. Cook about 1 minute, or until golden on the bottom. Flip the crepe and cook for 30 seconds more. Remove crepe to a plate. Repeat with remaining batter. Fold crepes into quarters, drizzle with caramel sauce, and serve.

 

Step by step:

1. 1

Make crepes

1. Place milk, water, eggs, and salt into the bowl of a food processor or blender and pulse five times to combine.

2. Add flour and butter and blend 1 minute.

3. Place batter in refrigerator and chill for two hours.

4. 2

5. Make caramel sauce: Melt butter in a small saucepan and stir in brown sugar. Bring to a full boil, stirring.

6. Add salt and heavy cream, and bring to boil once again. Take off heat and immediately stir in vanilla extract.

7. 3

Assemble

1. Heat a large wide skillet over medium heat.

2. Brush pan with melted butter. Ladle scant 1/4 cup batter into hot skillet and tilt the pan until batter covers the bottom evenly. Cook about 1 minute, or until golden on the bottom. Flip the crepe and cook for 30 seconds more.

3. Remove crepe to a plate. Repeat with remaining batter. Fold crepes into quarters, drizzle with caramel sauce, and serve.

Nutrition Information:

covered percent of daily need