Salted Caramel Crêpes

You don't have to fly all the way to France for this decadent, caramel-laden thin pancake.


  • For the crêpes:
  • 1 cup all-purpose flour
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 1/3 cups milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • For the salted caramel:
  • 1 cup white sugar
  • 1/4 cup + 2 tablespoons cold unsalted butter, cubed
  • 1/2 cup heavy cream
  • 1/2 tablespoon sea salt


  1. In a large bowl, whisk together flour, sugar, and salt.
  2. Create a small well in the middle, and add eggs, milk, vanilla extract, and butter.
  3. Begin by whisking the wet ingredients in the middle, then gradually begin to whisk in dry ingredients towards the middle until completely incorporated.
  4. Cover and allow to rest for 30 minutes.
  5. Heat a small frying pan over medium-high heat, and lightly grease with a little butter.
  6. Pour approximately 1/4 cup batter into pan, and swirl around to coat. Cook for 1 minute, and flip over and cook for another 30 seconds. Continue with remaining batter.
  7. In a medium saucepan, add sugar and gently heat on medium-high. Shake the pan occasionally, and wait until the sugar has completely melted.
  8. Slightly increase heat, and watch for the caramel to turn a deep brown.
  9. Immediately remove from heat, and add butter. Stir quickly to incorporate.
  10. Add cream and salt; stir until completely incorporated.
  11. Allow to cool for 5 to 10 minutes.
  12. Spread caramel over the surface of the crêpe. Fold crêpe, and enjoy.