Crêpe Caramel Beurre Salé
Crêpe with salted butter caramel.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Crêperie Petite Bretagne
Crêpes have a long history in France, evolving from simple galettes made with buckwheat flour in Brittany. Caramel, initially a result of sugar refining processes, gained popularity. Salted butter caramel is a relatively modern invention, originating in Brittany, a region known for its high-quality butter and sea salt.
Crêpes are deeply embedded in French food culture, often enjoyed as a casual meal, snack, or dessert. Salted butter caramel is strongly associated with Brittany and is considered a regional specialty.
La Chandeleur
Crêpes are traditionally eaten on La Chandeleur (Candlemas) in France, which falls on February 2nd. This day marks the presentation of Jesus at the Temple and is associated with the return of longer days and warmer weather. Making crêpes on this day is believed to bring good luck.
Regional Identity
Salted butter caramel is a symbol of Breton identity. The region's high-quality butter and 'fleur de sel' (sea salt) are crucial ingredients in its production. Consuming the crêpe with salted butter caramel is a way of connecting with the culinary heritage of Brittany.
Market Staple
Crêpe stands are commonly found at French markets and festivals, offering a variety of sweet and savory fillings. Crêpe Caramel Beurre Salé is a popular choice.
The Crêpe Caramel Beurre Salé is characterized by a harmonious blend of sweet, salty, and buttery flavors.
The thin, delicate crêpe provides a neutral base that absorbs the rich flavors of the salted butter caramel. The caramel itself is intensely sweet and buttery, with a balanced counterpoint of saltiness that enhances the other flavors. The saltiness also prevents the sweetness from becoming cloying. The butter contributes to the smooth, luxurious texture.
Caramel Consistency
Control the heat while making the caramel. Too high heat can cause it to burn and become bitter. Aim for a smooth, amber color and a thick, flowing consistency. A candy thermometer is helpful, targeting around 245°F (118°C).
Crêpe Thinness
Use a well-seasoned crêpe pan or a non-stick skillet. Spread the batter thinly and evenly across the surface for delicate, lace-like crêpes. If the batter is too thick, add a little more milk.
Salt Quality
Use high-quality sea salt, preferably 'fleur de sel' from Brittany, for the best flavor. The salt should enhance the sweetness, not overpower it.
Butter Type
High-quality butter with a high fat content improves the caramel's texture and flavor. Opt for European-style butter if available.
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