Breton crêpes with salted caramel Recipe
Breton crêpes are very thin pancakes from northwestern France, here served with a homemade caramel sauce with a touch of salt. In Brittany they are often eaten in crêperies, sweet or savoury, washed down with cider. Salted caramel adds character and keeps the dessert from being overly sweet.
This recipe combines ultra-thin Breton-style crêpes with a homemade salted caramel sauce, giving a classic French dessert a modern twist that balances sweetness with a subtle salty note.
Chef's tips
Use a well-heated, good-quality non-stick crêpe pan so you can spread the batter very thinly without it tearing. If the first crêpe comes out too thick, thin the batter with a little milk or water. Control the caramel carefully: once it starts to colour, it can burn quickly, so don’t walk away from the stove.
How to serve
Serve 2–3 warm crêpes per person, folded or rolled, generously drizzled with salted caramel. Add a scoop of vanilla ice cream or a dollop of lightly whipped cream and a few flakes of sea salt on top. For a more Breton-style experience, serve with chilled dry apple cider.
Ingredients
- wheat flour for the crêpe batter - 200 g
- milk for the batter - 400 ml
- water for the batter - 100 ml
- egg for the batter - 3 piece
- butter melted, for the batter and frying - 40 g
- sugar for the caramel - 150 g
- 30% cream for the caramel - 120 ml
- sea salt for the caramel - 0.5 teaspoons
- vanilla extract, optional for the batter - 0.5 teaspoons
Preparation
- Put the flour and a pinch of salt into a bowl, add the eggs, milk, water and vanilla. Blend or whisk thoroughly until you get a smooth, fairly thin batter without lumps.
- Add the melted, cooled butter (about 20 g) and mix again. Set the batter aside for 15 minutes to rest.
- In the meantime, make the caramel: put the sugar into a heavy-bottomed saucepan and heat over medium heat without stirring, only swirling the pan from time to time, until the sugar melts and turns amber in colour.
- When the sugar is evenly golden brown, carefully pour in the cream (it will bubble vigorously) and whisk until you get a smooth sauce. Remove from the heat, add the salt and 10–20 g of butter, and stir until combined. Set aside to cool slightly – the caramel will thicken.
- Heat a crêpe pan well and lightly brush it with a thin layer of butter.
- Pour a small amount of batter into the centre of the pan and quickly tilt it in all directions to spread the batter into a very thin layer. Fry for about 1–2 minutes, until the edges of the crêpe are lightly golden and start to lift from the pan.
- Flip the crêpe and fry for another 30–60 seconds. Cook all the crêpes this way, lightly greasing the pan every few crêpes if needed.
- Fold the finished crêpes into triangles or rolls and drizzle with warm caramel sauce just before serving. You can also sprinkle a little extra sea salt on top.
Storage
Usmażone naleśniki przechowuj w lodówce, przykryte folią, aby nie wyschły. Karmel trzymaj w słoiczku w lodówce do tygodnia i podgrzewaj delikatnie przed użyciem.
These crêpes are inspired by small Breton crêperies where sweet crêpes with caramel au beurre salé are a staple. The contrast between the delicate, almost lace-like pancakes and the rich, salty-sweet caramel makes this dessert feel both comforting and elegant.
