Crepes with Salted Lemon Butter Caramel

This Crepes with Salted Lemon Butter Caramel is simply irresistible! A sweet and tangy delight that’s perfect for any occasion.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Breakfast, Brunch, Dessert

Cuisine: French

For the Crepes:

Make Crepes:

In a mixing bowl, whisk together the all-purpose flour and granulated sugar. Make a well in the center and add the eggs, milk, 4 tablespoons of melted butter, and vanilla extract. Whisk until the mixture is smooth and free of lumps. Let the batter rest for at least 30 minutes at room temperature; this will help create tender crepes.
Heat a non-stick skillet over medium heat and brush it lightly with a bit of the remaining melted butter. Pour about 1/4 cup of crepe batter into the skillet, swirling it gently to cover the base in a thin layer. Cook for about 1-2 minutes, or until the edges begin to lift and the bottom is lightly golden. Flip the crepe using a spatula and cook for an additional minute. Transfer the cooked crepe to a plate and repeat with the remaining batter, stacking the crepes as you go.

Make Salted Lemon Butter Caramel:

In a saucepan over medium heat, melt 4 tablespoons of butter. Add the brown sugar and the zest of 2 lemons, stirring until combined. Squeeze in the juice of 2 lemons and add a generous pinch of sea salt. Cook the mixture for about 5 minutes, stirring frequently, until it thickens slightly and becomes syrupy.

Assemble and Serve:

To serve, place a crepe on a plate, drizzle with the salted lemon butter caramel, and fold it in half or quarters. Garnish with fresh mint or thyme for a pop of color and flavor. Repeat with the remaining crepes and caramel.