Crêpe au Caramel au Beurre Salé
Sweet crepe 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 Brittany, France, dating back to the 13th century. Buckwheat crêpes, known as galettes, were a staple food. Sweet crêpes, made with wheat flour, evolved later. Salted butter caramel is a more recent invention, gaining popularity in the late 20th century, thus, the combination is relatively modern.
Crêpes are a significant part of French culinary culture, enjoyed as both a casual snack and a sophisticated dessert. The salted butter caramel, a specialty of Brittany, adds a regional touch and elevates the dish to a gourmet level.
Festivals
Crêpes are often enjoyed during La Chandeleur (Candlemas) on February 2nd, a celebration where it is believed that holding a coin in one hand and flipping a crêpe in the other will bring prosperity for the year.
Regional Specialty
Salted butter caramel is a signature product of Brittany, and its use in crêpes highlights the region's culinary heritage.
Crêperies
Specialized crêpe restaurants, or crêperies, are common throughout France, offering a wide variety of sweet and savory crêpes.
The Crêpe au Caramel au Beurre Salé offers a balanced profile of sweet, salty, and buttery flavors, combined with the delicate texture of a crêpe.
The dominant flavor is the rich, sweet caramel, enhanced by the contrasting saltiness of the butter. The crêpe itself provides a subtle, slightly sweet base, allowing the caramel to shine. The butter adds a creamy richness and depth, creating a complex and satisfying taste experience. Hints of vanilla are often incorporated in the caramel, creating depth.
Batter Consistency
Allow the crêpe batter to rest for at least 30 minutes (or up to a few hours) before cooking. This allows the gluten to relax, resulting in a more tender crêpe. The batter should be thin enough to spread easily but not so thin that it tears.
Caramel Temperature
When making the salted butter caramel, use a candy thermometer to monitor the temperature. Avoid overheating the sugar, as this can result in a bitter taste. The caramel should reach a deep amber color before adding the butter and cream.
Butter Quality
Use high-quality salted butter for the caramel. The flavor of the butter is essential to the final product. If you cannot find salted butter, you can use unsalted butter and add a pinch of sea salt to the caramel sauce.
Crepe Cooking
Use a non-stick pan or a well-seasoned crêpe pan for even cooking. The pan should be hot but not smoking. Lightly grease the pan between each crêpe.
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