Salted Caramel Crepes

Step 1

In a blender, combine 1 cup flour, 2 eggs, 1.25 cups milk, 1 tbsp melted butter, and 1 tsp vanilla. Blend until smooth, about 30 seconds. Let the batter rest for 15 minutes.

Step 2

Heat a nonstick skillet over medium heat. Add a small pat of butter and swirl to coat. Pour in about 1/4 cup of batter, tilting the pan to spread it thinly.

Step 3

Cook the crepe until the edges look dry and the bottom is golden, about 1-2 minutes. Flip and cook for another 30 seconds. Transfer to a plate and repeat with the remaining batter.

Step 4

In a heavy saucepan over medium heat, melt 2 tbsp butter with 3/4 cup sugar. Stir constantly until the sugar turns a deep amber color, about 5-7 minutes.

Step 5

Carefully whisk in 1/2 cup heavy cream — the mixture will bubble vigorously. Continue whisking until smooth, then stir in 1/2 tsp sea salt. Simmer for 2 minutes until thickened.

Step 6

Fold each crepe into quarters and place on a serving plate. Drizzle generously with the warm salted caramel sauce. Serve immediately.

Step 7

Optional: sprinkle with a pinch of flaky sea salt or a scoop of vanilla ice cream before serving.