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Saturday, April 3, 2010

Crepes with Caramel Sauce


This is wonderful for weekend breakfast. The sauce is so very delicious I can't stop dipping my fingers into it. It's thick, rich and luscious. The soft crepes soaks up the sauce making every bite heavenly. Hubby & Fat cheeks loved it and mopped their plate squeaky clean. Infact hubby loves the sauce so much he drizzles the sauce over the apples for a quick snack. =) Never knew making caramel sauce was this easy this scrumptious. Now the only thing I'm missing is a tub of vanilla ice cream to drizzle my sauce on. Yumz.

Ingredients for Caramel Sauce:
(makes about 2 cups)
- 50g butter
- 3/4 cup brown sugar
- 80ml corn syrup
- half a can of condense milk
- 1/2 tsp vanilla essence
- a pinch of cinnamon

Method:
- Melt butter on low heat
- add sugar, syrup and milk, stir well (use wooden spoon as it can get very hot)
- increase to med low heat & bring to boil, all the while stiring to prevent burning
- once starts to boil, remove from heat & stir in vanilla essence & cinnamon
(for thicker sauce, allow to boil longer)
- serve warm

Ingredients for Crepes:
(I made 12 pcs)
- 1 cup plain flour
- 1 tbsp sugar
- 2 cups milk (I used evaporated milk)
- 2 eggs
- 20g butter, melted

Method:
- shift flour into a bowl & stir in sugar
- in a seperate bowl, whisk together milk & eggs till well combined
- make a well in the centre of dry ingredients, gradually whisk in milk & egg mixture till smooth
- rest for 30mins
- brush pan with butter (repeat this step before cooking every pc crepe)
- pour 1/4 cup of batter into pan & try to spread the batter thin by tilting pan
- cook for 1-2 mins, when crepe starts to bubble, flip over for another minute
- remove from pan, fold half then quarters
- serve warm with fresh fruits & drizzle with caramel sauce


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