Salted caramel crepes with crunchy almonds


serves 8 people

Preparation + resting time : 25 min + 1hr

Cooking time : 20 min

  • 250 g flour
  • 3 eggs
  • 500 ml milk
  • 50 g of unsalted butter
  • 1 tsp of vanilla extract
  • 1 pinch of salt
  • Oil/butter for the crepe pan
Salted caramel
    • 150 g powdered sugar
    • 80 g of lighly salted butter
    • 200 ml whole cream at room temperature
    • 20 g flaked almonds


In a mixing bowl, sift the flour and add the salt.

Pour in the eggs and vanilla extract then mix using a whisk.

Gradually add the milk and continue to whisk until you have a smooth paste. Finally, add the melted butter.

Leave the mixture to stand for an hour.

Prepare the caramel by melting the sugar in a pan over medium heat. When browned, off the heat add the butter cut into pieces and mix. Then, add the cream and stir constantly. Put back on the heat to thicken the caramel and allow to cool.

Cook the crepes in the lightly oiled CHOC INTENSE non-stick round pan.

In another pan, toast the flaked almonds for 5 minutes, stirring from time to time.

Serve the crêpes in plates, covered in salted caramel and crunchy almonds.

The result.

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