Servings: 0
Equipment
Non-stick skillet or crepe pan
Mixing bowls
Whisk
Ingredients
For the Crepes:
- 1 cup spelt flour or fine whole wheat flour
- 2 large eggs
- 1 1/2 cups almond milk or cow's milk
- 1 tablespoon melted ghee clarified butter
- 1 tablespoon organic sugar
- A pinch of Himalayan pink salt
- Butter or ghee for cooking
For the Salted Caramel Sauce:
- 1 cup organic sugar
- 1/4 cup water
- 1/2 cup heavy cream or coconut cream
- 4 tablespoons ghee or unsalted butter
- 1 teaspoon pure vanilla extract
- 1 teaspoon sea salt finely ground
For Filling and Garnish:
- Fresh fruit like sliced bananas or berries
- Powdered sugar for dusting
- Whipped cream optional
Instructions
Prepare the Crepe Batter:
- In a mixing bowl, whisk together the spelt flour, eggs, almond or cow's milk, melted ghee, sugar, and salt until smooth. Let the batter rest for 30 minutes.
Cook the Crepes:
- Pour a small amount of batter into the pan, swirling to spread thinly. Cook until the edges begin to lift, then flip and cook the other side. Keep the crepes warm.
Make the Salted Caramel Sauce:
- Carefully add the heavy cream (the mixture will bubble) and whisk until smooth. Remove from heat.
- Stir in ghee, vanilla extract, and sea salt. Let the caramel sauce cool to a warm, pourable consistency.
Assemble the Crepes:
- Fill each crepe with your choice of fresh fruit.
- Fold or roll the crepes and place them on serving plates.
Serve:
- Drizzle the warm salted caramel sauce over the crepes.
- Dust with powdered sugar and, if desired, add a dollop of whipped cream.
Garnish:
- Garnish with additional fruit or edible flowers for a visually stunning presentation.
Tried this recipe?Let us know how it was!
Le Creuset Nonstick PRO Crepe Pan, 11" $119.95 $95.95
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06/10/2024 08:11 am GMT
