Salted Butter Caramel Crêpes

French

These warm crêpes with salted butter caramel are my kids’ favourite after-school treat.

The batter rests for softness, while the caramel stays silky and never bitter. Serve them straight from the pan for instant comfort.

Why You’ll Love These Salted Caramel Crêpes

My kids’ all-time favourite snack is a plate of warm, delicate french crêpes topped with silky salted butter caramel.

The moment they hit the table, that cosy, buttery aroma instantly sets a relaxed, family-style mood.

The salted caramel turns out smooth and glossy, no crystals, no burnt bitterness, thanks to gentle heat and slowly whisking in warmed cream.

The crêpes themselves stay thin and tender because the batter is rested and strained, which also makes cooking easier and more consistent.

It’s a wonderfully flexible recipe: flavour the batter with vanilla, orange blossom, rum, or citrus zest, then drizzle as little or as much caramel as everyone likes.

Serve with sliced bananas, toasted nuts, or a spoon of crème fraîche for an extra treat. Simple to make, yet impressive and deeply comforting.

Ingredients for Salted Butter Caramel Crêpes (With Helpful Notes)

For the salted butter caramel

• Sugar (300 g): the foundation of the caramel; melt it gently to reach a deep amber colour without bitterness.
• Salted butter (80 g), cut into pieces: creates that sweet-salty balance and a richer texture; add it off the heat to avoid splattering.
• Light cream (200 ml), warmed: makes the caramel silky and pourable; warm cream blends in smoothly and helps prevent seizing.

For the crêpes

• Plain flour (250 g): gives structure; sifting or whisking well helps prevent lumps.
• Eggs (3): bind the batter and add tenderness; beaten eggs incorporate more easily.
• Milk (500 ml / ½ litre): keeps the batter fluid for thin crêpes; pour it in gradually for an even texture.
• Butter (50 g), melted + extra for the pan: adds flavour and softness; for cooking, a thin film is enough to brown without greasiness.
• Salt (a pinch): lifts the flavour and balances the sweetness of the caramel.
• Flavouring of choice (vanilla, orange blossom water, rum, orange zest…): personalises the batter; add a little at a time to keep it subtle.

Step-by-Step Instructions for Salted Butter Caramel Crêpes

Make the salted butter caramel (stress-free)

• Melt the sugar: Add the sugar to a pan over low heat and let it melt slowly. Once it starts to colour, stir gently.
• Watch the colour closely: As soon as it turns amber, remove the pan from the heat.
• Add the butter: Stir in the salted butter pieces until fully melted and smooth.
• Let it cool slightly: Wait a few seconds so the caramel is less scorching hot.
• Pour in the warm cream: Add it in a thin stream, whisking constantly.
• Finish the texture: Keep stirring for 2 minutes until the caramel is creamy, silky, and fully combined.

Make thin, even crêpes

• Mix dry ingredients: In a bowl, combine the flour and salt.
• Add the milk gradually: Whisk as you pour to prevent lumps.
• Add eggs and butter: Whisk in the beaten eggs, then the melted butter.
• Strain the batter: Pass it through a fine sieve for a smooth texture.
• Rest the batter: Let it sit (ideally 30 minutes, if you can).
• Cook the crêpes: Heat a crêpe pan, lightly grease it, then cook your crêpes until set and lightly golden.

Serving ideas

• Fold the crêpes and plan for 2 crêpes per person.
• Drizzle with warm salted caramel to taste.
• For an extra treat: add sliced bananas, toasted nuts, sautéed apples, or vanilla ice cream.

Troubleshooting tips (anti-fail)

• If the caramel is too dark, it will taste bitter, so stop at amber, not brown.
• If the cream is cold, the caramel can seize, so warm the cream for a smoother sauce.
• If your batter has lumps, texture won’t be as even, so straining makes a big difference.
• If crêpes stick, it’s usually heat + fat balance, so use a properly hot pan and a very thin layer of butter.

Easy variations

• Richer caramel: use full-fat cream for a thicker, more luxurious sauce.
• Flavoured batter: vanilla, orange blossom, rum, cinnamon, citrus zest.
• Different drizzle level: light ribbon for balance, generous pour for full dessert mode.

Storage and reheating

• Caramel: keep in a closed jar in the fridge; reheat gently in a saucepan or in short microwave bursts, stirring.
• Crêpes: stack, cover, refrigerate; reheat briefly in a warm pan or under a microwave cover.

FAQ

– Why did my caramel go lumpy? The cream was added too quickly or wasn’t warm enough. Warm it and pour in slowly while whisking.

– Why are my crêpes thick? Your batter may be too dense, or the pan wasn’t hot enough. Add a splash of milk and cook on a properly heated pan.

– Is resting the batter necessary? It helps tenderness and smoothness. If short on time, straining still improves results a lot.

Other recipes for breakfast

• Alcohol-Free Crêpes Suzette (Orange Sauce)
• Chocolate Crêpes
• Fluffy Banana Pancakes