Crêpe with Caramel Beurre Salé
A sweet 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.
Crêpes have a long history in France, dating back centuries. The simple pancake-like batter provided sustenance for peasants and evolved over time into a culinary staple. Salted butter caramel (caramel beurre salé) is a more recent innovation, originating in Brittany in the late 20th century, building upon the region's renowned butter and salt production.
Crêpes are a significant part of French culinary culture, enjoyed at festivals, markets, and in homes. Salted butter caramel is particularly associated with the Brittany region, and the combination reflects the French appreciation for simple, high-quality ingredients.
La Chandeleur (Candlemas)
Crêpes are traditionally eaten on February 2nd, La Chandeleur, a religious holiday. It is believed that holding a coin in one hand while flipping a crêpe in the other brings good luck and prosperity for the year.
Street Food and Crêperies
Crêpes are a popular street food in France, sold from crêperies (specialized crêpe stands) or food trucks. They offer both sweet and savory options.
Brittany and Beurre Salé
Brittany is famous for its salted butter and, subsequently, salted butter caramel. Using high-quality Breton butter is key to the authentic taste of the caramel.
The Crêpe with Caramel Beurre Salé is a delightful combination of sweet and savory, with a rich buttery flavor.
The crêpe itself is subtly sweet, offering a delicate, slightly chewy texture. The caramel beurre salé provides intense sweetness balanced by the salty tang of the butter. The caramel is deeply flavored with notes of burnt sugar and adds a smooth, luscious texture that complements the light crêpe perfectly.
Resting the Batter
Allowing the crêpe batter to rest for at least 30 minutes (or even overnight) allows the gluten to relax, resulting in more tender crêpes.
Temperature Control
Maintain a medium heat when cooking the crêpes to prevent them from burning or sticking to the pan. The caramel should be cooked carefully to avoid crystallization and bitterness.
High-Quality Ingredients
Using good quality butter, especially salted Breton butter, is crucial for the best flavor in the caramel beurre salé. Similarly, fresh eggs and milk make a difference in the crêpe batter.
Caramel Consistency
The caramel should be thick enough to coat the back of a spoon, but still pourable. Adjust cooking time to achieve the desired consistency.
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