When I woke up this morning, the sun was shining in a brilliant blue sky and the birds were singing.
It gave me a feeling of spring in the country. That started me thinking of how I have always wanted to visit the French countryside in spring. I imagine it to be a place of blue skies and beautiful flowers set among old historical buildings and rolling hills.
How wonderful it would be to bring that feeling into your kitchen. French country decorating embodies elegance with a bit of country and nature mixed in. The look involves bringing in the elements of the French country side; the blues of the sky,
the yellow of the sun,
Flowers from the garden showcased in a simple antique pot,
and rustic elements to add that old world feel.
Or, if you prefer, all of the elements can be combined to give you a more modern feel.
We must have a French Country breakfast in our perfect kitchen. I always think of crepes and these sound delicious.
Crepes with Salted Butter caramel Recipe
Crepes with salted butter caramel is a classic Breton dessert. Salted caramel has a tangy, rich taste that has garnered a cult following. The best thing is that it’s so easy to make. Add vanilla Chantilly cream and sautéed apples to your finished crepes for a truly impressive dessert.
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 70 minutes
Ingredients:
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
For Salted Butter Caramel:
1/2 cup salted butter
1/2 cup heavy cream
1 cup granulated sugar
1/2 cup water
1/16 teaspoon sea salt
Preparation:
To make the crepes: Process all the ingredients in a blender until the mixture is smooth. Allow the batter to rest in the refrigerator for at least 20 minutes before making into crepes.
Melt a little butter in a crepe pan or large skillet over low-medium heat. Add 3 tablespoons of batter to the pan and swirl until the bottom of the pan is covered with batter. Cook the crepe for 1 minute, or until the crepe is slightly moist on top and golden underneath. Loosen the edges of the crepe, slide the spatula under it, and then gently flip it upside down into the pan. Cook for 1 minute and transfer the cooked crepe to a plate to keep warm.
To make the salted butter caramel: In a saucepan set over medium-low heat, melt the butter in the heavy cream. Immediately remove from the heat and set aside.
Place the sugar in a separate saucepan set over medium heat. Sprinkle the water over the sugar and allow it to dissolve over the heat without stirring. As the sugar begins to caramelize, occasionally shake and swirl the pan to evenly distribute the color.
When the caramel is a rich golden color, remove the pan from the heat and carefully add the hot cream and melted butter to the caramel. Take care to stand back during this process; the hot caramel will bubble up the sides of the pan.
Return the caramel to the lowest heat setting, whisking constantly. Cook and stir the salted butter caramel for 2 minutes over the low heat. Remove from the heat and season the sauce with the 1/16 teaspoon sea salt; stir until it is dissolved completely.
To assemble the crepes: Spoon 2 teaspoons of the caramel sauce down the center of a warm crepe and roll into a cylinder. Alternately, spoon 2 teaspoons of the caramel sauce onto the center of a warm crepe and then fold it into quarters. Garnish with vanilla Chantilly cream and sautéed apples. Drizzle the crepes with additional caramel sauce, if desired.
This crepes with salted butter caramel recipe makes 4 to 6 servings.
I will definitely be adding all of these to my wish journal
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