Salted butter caramel (stress-free)

1. Melt the sugar: put the sugar in a pan over low heat and let it melt gradually. When it starts to colour, stir gently.
2. Watch the colour: as soon as the caramel turns amber, remove it from the heat.
3. Add the butter: stir in the salted butter pieces, then mix until smooth and even.
4. Lower the temperature: wait a few moments so the caramel is less scorching hot.
5. Add the warmed cream: pour it in a thin stream, stirring constantly.
6. Finish the texture: stir for 2 more minutes until the caramel is creamy, smooth, and uniform.

Make thin, even crêpes

1. In a bowl, mix the flour and salt.
2. Add the milk gradually, whisking to avoid lumps.
3. Mix in the beaten eggs, then the melted butter.
4. Strain the batter through a fine sieve for a smooth texture.
5. Let the batter rest (ideally 30 minutes, if possible).
6. Heat a crêpe pan, lightly grease it, then cook the crêpes.

Serving

1. Fold the crêpes and allow 2 crêpes per person.
2. Serve hot with a drizzle of salted butter caramel, to taste.
3. Tip: warm the caramel for a few seconds so it coats perfectly.