from Mastering Authentic Crepes & Galettes
We had a version of this crepe in Paris and appeared to be a staple in many of the crêperies.
Ingredients
For the chocolate-caramel spread:
1⁄4 cup (45 g) chopped dark chocolate
1⁄3 cup (100 g) sweetened condensed milk
2 1⁄2 tbsp (40 g) salted caramel
Crepe batter:
2 eggs
¼ cup (50 g) granulated sugar
2 tsp (10 g) butter
2 cups (500 mL) whole milk, divided
1 ½ cups (200 g) all purpose flour
For the crepes:
1 2⁄3 cups (400 mL) crepe batter
3 tbsp (40 g) butter, melted
Directions
Make the chocolate-caramel spread: Place the chocolate in a heatproof bowl set over a saucepan of hot water to melt. Place the milk and salted caramel in a bowl. Stir in the melted chocolate, mixing well until smooth.
Make the crepe batter: Break the eggs into a bowl. Add the sugar. Whisk the eggs with the sugar until the mixture lightens. Melt the butter and add to the batter. Add 1 cup (250 mL) of the milk and mix well. Gradually add the flour, whisking until blended. Add the remaining milk. Mix well.
Heat the crepe maker to 430°F (220°C) (or the skillet) and grease as directed. Pour and spread one-quarter (about 61⁄2 tbsp/100 mL) of the batter evenly. Cook, flipping the crepe, as directed. Brush the crepe with some of the melted butter. Use the spatula to fold the crepe into quarters, partially folding the right side over the left side, then serve it on a plate.
Repeat the above steps for the other 3 crepes. Brush the crepes with melted butter and dollop each with one-quarter of the chocolate-caramel spread.
Tip: You can make rolls with this crepe. To do this, make the crepes ahead of time and chill them before assembling.
Nada’s Tips & Tricks: Once your have crepes mastered, you can add anything like seasonings (cinnamon, cardamom, powdered sugar) or include some fresh berries or sliced bananas. Add the spread to the inside of the crepe before folding and then give the outside a little swirl of chocolate. I prefer milk chocolate to dark…but that’s an individual preference decision.
Courtesy of Mastering Authentic Crepes & Galettes by Bertrand Larcher© 2024 https://robertrosebooks.com/can/ Reprinted with permission. Available where books are sold. English translation copyright © 2024 Robert Rose Inc. Text copyright © Bertrand Larcher. Photographs copyright © Emanuela Cino.Cover and text design copyright © 2020, Hachette Livre (Hachette Pratique)