Crêpes with salted butter caramel

Put the flour, sifted with the bicarbonate of soda, into a mixing bowl. Add the 3 eggs, half the milk, 25 g of melted butter, 50 g of sugar and the salt and mix it all together (I use my small beater). Pour in the rest of the milk and carry on mixing.
Leave to rest for at least an hour.

Make your crêpes in a large galette pan, or even with two pans to be quicker.

To do this, heat the pan dry for a minute or two over high heat. When it’s very hot, brush butter over the whole pan. With a ladle, pour in some batter (about a ladleful) and, with a flick of your wrist, turn the pan so the batter covers the whole surface (if it doesn’t, no great matter… it’ll only affect the looks).

Cook the batter until it lifts slightly at the edge or turns brown at the edge. Turn it with a large spatula or your fingers and carry on cooking for a short minute.

Do the same for all the crêpes.

Bring the 100 g of sugar and the 10 cl of water to the boil. Let it boil and reduce until the colour suits you (pale to dark depending on the caramel you prefer).

Add the single cream and carry on cooking for a few minutes.

Off the heat, work in the butter in pieces.

At the last moment, reheat the crêpes one by one in the pan, fold them into four and add one or two tablespoons of salted butter caramel and leave over the heat for another minute.