Hello my loves! The weekend is here again! And what a great way to start off the weekend with some crepes topped with fruits and homemade caramel sauce.
My love affair with crepes started after my first visit to a wonderful little crepe shop in South Kensington in London about 5 years ago. While I had my far share of crepes prior to that day, nothing impressed me more than the crepes with bananas and chocolate sauce I had there. Simple but so delicious, that I will never forget the taste of it, for the rest of my life.
I had shared with you the crepe recipe sometime last year when I was in Japan. So far, still the best crepe recipe I’ve come across yet. As for choice of fruits, it’s really up to you. I love using strawberries and bananas. You can also add some nuts for some crunch!
But the main component of this dish that makes everything come together is the caramel sauce. Now, a lot of people say making caramel is quite scary. The first time I made it, I freaked out at how violently the caramel bubbled the moment you add the double cream in, to a point I immediately armed myself with baking gloves. A little over the top and completely unnecessary, I’ll admit. haha… Just go slow, don’t mix too vigorously and be very careful because the caramel is very hot. If you want to be extra careful, maybe a pair of latex gloves should suffice.
From The Boy Who Bakes – Edd Limber
* CARAMEL SAUCE *
Pinch of Sea Salt
125ml Double Cream
10g Salted Butter, softened
In a medium pan melt the sugar over medium heat until dark brown in colour, stopping before it starts to smoke. (when melting the sugar, try not to stir it. You can shift the pot over the fire if some parts start browning too fast compared to other parts. Or use a whisk/spoon to move the sugar around just a little. I repeat, do not stir, if not the sugar will crystallise again after melts. ) Remove from the heat and careful add the salt and pour in half the cream. The mixture will bubble violently so be careful and go slowly.
Once the mixture has settled, add the remaining cream followed by the butter. If the mixture is lumpy, put the pan on the heat and stir until smooth. Pour into a heatproof jar and leave to cool.
* CREPES *
Makes about 10 (depending on the size of the frying pan)
75g Plain Flour
2 Eggs, lightly beaten
15g Unsalted Butter
Sift the flour into a large bowl then add the sugar and mix using a whisk. Beat two eggs in a separate bowl then add into the large bowl and mix again. Mix in 1/4 of the milk first, then the remainder. Melt the butter in the pan and once melted, pour into the large bowl. Mix the the batter well. Wipe the frying pan with a paper towel using a pair of long chopsticks and heat the pan on a low heat. ( The paper towel is used to absorb the grease in the pan. You don’t want it to be greasy if not the crepes will be too oily too. And the long chopsticks is because the frying pan will be hot, so although you can use your hands, I would suggest a pair of chopsticks so that you won’t burn your fingers or get too much grease on them either. It can be quite a messy affair.) And here we go….
With a soup ladle, stir the batter and then scoop some into the frying pan. The trick to making delicious crepes is to make them as thin as possible, so it’d probably take you the first few tries to get the amount right. Also although I say low heat, you shouldn’t set it to the lowest either, if not it will take too long and you will not achieve the nice brown color. So that needs a little bit of adjusting too. Once the batter is in the pan, swirl it so that it spreads out evenly and covers the whole surface area. Hope you’ve been practising on Cooking Mama. Should there be holes, just pour a little more batter to cover them. Using one of the chopsticks/spatula, gently push down/scrape the edges of the crepe. Once the edges start to brown or the bottom side has achieved a nice color, flip the crepe over and leave it on the less cooked side for approximately 5 seconds before you flip it onto a plate. Repeat the steps, making sure you wipe the frying pan with a paper towel after every piece and stirring the batter before scooping it onto the pan.
HAPPY WEEKEND MY DEARS! xx