Quick crepes with salted caramel (an easy dessert!)

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Are you still looking for a quick and easy dessert for Christmas? Then you’ve just found it: this dessert is  easy as pie . Paper thin crepes with salted caramel. It couldn’t be simpler!


For about 12 crepes:

  • 120 ml cold water
  • 120 ml cold milk
  • 90 grams of flour
  • 2 eggs
  • pinch of salt
  • Butter, for baking

For the salted caramel:

  • 150 grams granulated sugar, plus another tablespoon
  • 60ml water
  • 450 ml whipped cream
  • 1 teaspoon salt
  • Handful of almond shavings

You’ll have enough of the salted caramel left over to store in a jar and enjoy it during the holidays. Use it to make  salted caramel popcorn  or  salted caramel meringues  , for example.

We would advise you to stick to the amount of batter, even if you only want to serve 8 crêpes, for example. The first two will almost always fail, so at least you’ll have enough batter left over to make new ones.

Crepes with salted caramel: a quick and easy dessert

Making salted caramel

First make the salted caramel. Mix the  sugar  and  water  in a heavy-bottomed saucepan. Bring to a boil over high heat and keep an eye on the pan.

In addition, put a pan with the  whipped cream  on the fire and heat. Note: the cream should not boil.

Wait until the sugar dissolves in the water and the caramel turns a golden brown color. Whatever you do, don’t stir! You can occasionally roll the pan, but do not stir.

If your caramel has the desired color (note: it can suddenly go hard), remove it from the heat. Carefully add a small splash of the hot cream and be careful: the mixture will bubble up wildly. Stir vigorously with a whisk. Add more and more bits of cream until everything is added.

Stir the teaspoon  of salt  into the caramel and then let the caramel cool and thicken for 10 minutes. Congratulations: you have now made delicious salted caramel yourself.

Crepes with salted caramel as a festive dessert for Christmas

Crepes with salted caramel

To make the crêpes batter, combine the  water, milk, eggs and salt  in a bowl and mix well with a whisk. Slowly add the  flour  and stir well. You should now have a thin batter.

Ideally, put the batter in the fridge for an hour before baking.

Grab a small frying pan with a non-stick coating. First toast the  almonds in the dry frying pan over medium heat and scoop them out.

Heat the pan again on medium heat and brush the bottom with some  butter . Pour some batter into the pan with a ladle and roll the pan around until the bottom is covered with a thin layer of batter.

Wait 60 seconds for one side to cook, then flip the crepe over. Once the crepe comes off the bottom easily, flip it over with two spatulas or throw it in the air. Cook on the other side for another 30 to 60 seconds.

Slide the crepe out of the pan onto a plate and fold it into quarters.

Repeat the steps above and do not forget to grease the pan with some butter in the meantime (both for the taste and to prevent the crêpes from sticking).

Serve the crêpes with salted caramel, which you drizzle over it with a spoon. Finally, sprinkle with the almond shavings.

More easy Christmas desserts:

  • You can put these 18 easy desserts on the table in less than 15 minutes
  • Delicious lemon desserts with elderflower (the easiest dessert ever!)
  • simple pina colada tompouce with coconut ice cream
crepes with salted caramel

Source: Culy by culy.nl
*The article has been translated based on the content of Culy by culy.nl If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author.

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