Sweet caramel crepes with crunchy almonds - the perfect dessert to have after any meal!
If you love crepes as much as we do, here's another easy crepe recipe that's a little different but a definite dessert winner. To make the perfect crepes, we recommend a good quality crepe pan. For this recipe, we used a de Buyer crepe pan to make the crepes as it performs outstandingly well at high temperatures. This crepe is slightly thicker than regular crepes, and the almonds add a crunch factor. Extremely delectable, even the pickiest of eaters wouldn't mind this sweet treat on their plate!
Ingredients
For the crepe dough:
- 250g of flour
- 3 eggs
- 500ml milk
- 50g unsalted butter
- 1 tsp vanilla extract
- 1 pinch of salt
- Oil/butter for crepe pan
For the salted butter caramel:
- 150g caster sugar
- 80g semi-salted butter
- 20cl of full liquid cream at room temperature
- 20g slivered almonds
Method:
1. In a mixing bowl, sift the flour then add the salt.
2. Pour in the eggs and vanilla extract, then mix everything together with a whisk.
3. Gradually add the milk and continue whisking until a smooth batter forms. Finally, add the melted butter.
4. Let the dough rest for an hour.
5. Prepare the caramel by melting the sugar in a saucepan over medium heat. When the caramel is coloured, add the butter that is cut into pieces, off the heat and mix. Then, add the cream and mix constantly. Put back on the heat to thicken the caramel and let cool.
6. Cook the pancakes in a lightly oiled non-stick crepe pan.
7. In another pan, toast the slivered almonds for 5 minutes, stirring occasionally.
8. Serve the pancakes on plates, covering them with salted butter caramel and crunchy almonds.
Recipe source: de buyer
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