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Salted Butter Caramel Sauce and Banana Chocolate Crepes

Salted Butter Caramel Sauce
Under other circumstances I would have started this post with the title "Banana Crepes and Salted Butter Caramel Sauce", but Andrew wanted sauces to be the center of attention in this month "Waiter There Is Something In My…" so my favorite caramel sauce took center stage.

There are very few things I love more than crepes in the desser category. Summer or winter I do not mind standing in front of the cooktop and flipping a batch. Oh yeah, I am a flipper! As soon as that crepe is pulling out from the side and loose from the bottom, I will flip it. There is enough batter for a couple to end up on the floor (makes the dog happy) or stuck to the ceiling (makes the husband worried). I like them sweet with a spritz of lemon juice and sugar or filled with my mother’s strawberry jam. That’s when I am being good….When I am being bad, I will load them up with Nutella, bananas, drizzle some caramel sauce, a good amount of whipped cream and some chopped nuts. Maybe just some chocolate, coconut sorbet and again that awesome sauce.

Allright there is obviously something that I love as equally as my sweet crepes and it is that heavenly and damned salted butter caramel sauce. It is heaven on a spoon, soft and good, it is evil on your thighs, especially if you eat it at the rate we do! Try it once and there is no going back!! I noticed I always have jar of it in the fridge and it is one of the first things I put in goodie baskets for friends and family. It was not always so and I can’t believe I have let such a long time pass by before making it! I was first introduced to it while reading one of my favorite blogs, Chocolate and Caetera. Guillemette makes the most tempting creations and when I read her post about the sauce, I was hooked. I am sure that caramel sauce also helped win HHDD #10 Cheesecakes.

Now that everybody has been introduced, let’s proceed with the fun. If you read French, head over to Marmiton where you will find the crepe recipe under (I translated) "the best crepe batter in the world". Now if you post such a title, you’d better have some back up or a strong faith in your recipe! Well….It became "the best" I had made so far after I added 1/2 cup light beer to the batter. See, to me there is no crepe without beer or cider. It helps the dough relax better, it helps it become airy and light without adding too much butter or oil to the batter.
The banana filling pretty much came together as I was going along….can’t mess up too much cooking nanners in butter, sugar and rum now can you?!! Once the crepes were flipped and filled I tied them up in little bundles with cut strings of licorice. The sauce served alongside really gave them another dimension. Can’t you tell we enjoyed dessert that evening?!

Salted Butter Caramel Sauce

240 gr. sugar
80 ml water
115 gr salted butter
150 ml heavy whipping cream

In a heavy saucepan set over low heat, combine the sugar and water and heat just until the sugar is dissolved. Add the butter. Let it come to a boil and cook until it reaches a golden caramel color. Remove from the heat and add the cream ( it will splatter and get crazy, but do not fear and trust the recipe). Whisk to combine and put back on the stove. Let it come to a boil again over low heat and cook 10-15 minutes until you reach a nice creamy consistency. Pour into a jar and try to refrain yourself from drinking it!

Crepe Batter

Makes 12 crepes

250 g flour
2 cups milk
3 eggs
1 Tb. oil
pinch of salt
1/2 cup light beer

In a blender or food processor, combine all the igredients and pulse until fully incorporated and no lumps remain.
If you decide to do it by hand: combine the flour and salt in a bowl. Make a well in the center and add the eggs, oil and a little bit of milk. Work the batter with a whisk, and slowly add the remaining milk, until the batter comes together and the lumps disappear. Add the beer.
No matter what method you used, strain the batter if necessary. Refrigerate, covered for an hour.
In a saute pan set over medium high heat, laddle 1/4 -1/3 cup batter (depending on the size of your pan) and cook 1-2 minutes on each side.

For the filling:
This is not a recipe per se because I only made enough for 4 crepes:
Cut 4 bananas into thin slices. In a pan, melt 4 Tb sugar with 4 TB butter, add 1/4 cup rum and cook until the sugar is melted. Add the bananas and cook them until soft. Remove them fom the pan. Let cool.
Melt 1/2 cup of dark chocolate with 1/4 cup heavy cream in the microwave.

To Assemble:
Fill each crepe with about 2 Tb. melted chocolate and 14 cup bananas. Gather the edges of the crepe together and tie up with a string of licorice. Serve with plenty of caramel sauce.

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Abby July 25, 2007 um 2:04 am

You’re a genius! At first I didn’t realize those were actually edible … packages! SO cute. And I love salted caramels (obviously, if you could see me). So i’m going to take your word for it until it’s time for a cheesecake (to share, of course.)

Anh July 25, 2007 um 3:35 am

Helen, I love the salted caramel sauce. Will give it a try sometime soon.

The crepes are incredibly well presented. You have featured a great dish for anytime of the day. 😉

Stella July 25, 2007 um 5:17 am

Hmm, love your pretty aumonieres!!

Peabody July 25, 2007 um 5:26 am

Oh you are seriously trying to kill me. YUM!!!

Meeta K. Wolff July 25, 2007 um 5:52 am

I love this. I am a flipper too. Soeren loves pancakes and crepes. I even bought a cool spatula yesterday for crepe flipping. I am now going to be giving this treat a go. Helene, I love you for many things, one of them certainly is because of all your sweet creations.

Anonymous July 25, 2007 um 6:59 am

encore une fois la photo est splendide !!
rhaaa cette sauce au caramel, j’essaye de l’oublier, sinon j’en mangerais a longueur de journee ;o)
merci pour le clin d’oeil, je suis toute rougissante !

eatme_delicious July 25, 2007 um 7:23 am

Wow those crepes look amazing. I love how you tied them up into cute little bundles! And the bananas being cooked in the butter, sugar and rum look so so good. I really want to try the caramel sauce and your crepes. 🙂

Pille July 25, 2007 um 7:53 am

Anything with salted caramel is delicious, especially if served with those cute crepe bunches!

Anonymous July 25, 2007 um 9:57 am

I did not realize those ties were edible. I still need to work on flipping crepes after that crepe cake challenge…might use this recipe instead. I’m a sucker for crepes.

MyKitchenInHalfCups July 25, 2007 um 11:21 am

Gosh I don’t know Helene you just always seem to be able to do the most amazing things with the very simplest of ingredients, the most everyday becomes heavenly.
Would it be irreligious for me to substitute a little buckwheat flour for the regular in this? I’ve been intending to try the cider/beer for a long time now.

Anonymous July 25, 2007 um 11:29 am

Those crepe packages are so cute!

Anonymous July 25, 2007 um 11:37 am

Y’a pas à dire là je suis complètement sous le charme… Il faudrait que j’essaie le caramel au beurre salé, mais j’ai bien peur de le manger à la petite cuillère!

Big Boys Oven July 25, 2007 um 11:51 am

Tartelette oh Tartelette, what a wonderful crepes sweetie that you had created, I must try them out.
So delicious and yet so tempting.

Hilda July 25, 2007 um 12:09 pm

Je ne savais même pas que Guillemette était un de tes blogs favoris. Je suis très fière de ma marraine. Entre toutes vos sucreries à toutes les deux, je vais devoir demander pitié pour pouvoir encore mettre un maillot de bain cet été!

*kel July 25, 2007 um 1:07 pm

What a fun way to present crepes. Merci mille fois!

Janet July 25, 2007 um 1:12 pm

Wow! I adore crepes. I am more likely to make savory crepes, but I love the dessert variety just as much! It was a pure stroke of genius to tie them with licorice. Great photo!

Cheryl July 25, 2007 um 1:40 pm

I’m really running out of ways to profess my love to you.

Those little pouches of heaven are going to my thighs and I haven’t even had one yet. I would pour that caramel sauce right down my throat.

Anonymous July 25, 2007 um 2:36 pm

I love the pancakes! but I made the sauce after your winning cheesecake and resulted kind of sticky once cold.Is it ok? shouldn’t it keep its "sauce consistency"? thanks!

Sara, Ms Adventures in Italy July 25, 2007 um 2:49 pm

I love those little "packages" you made from the crepes. And I love Caramel, so I’ll be trying this soon!

Anonymous July 25, 2007 um 3:03 pm

This sauce looks so amazing, I *need* to try making it tonight! One question, if you don’t mind… do you have an amount of salt you recommend adding if we use unsalted butter? That’s all I have in the house now. Love your presentation, too – couldn’t be cuter!

Caley July 25, 2007 um 4:12 pm

"Resist the urge to drink it" Hehe, of course.

Lis July 25, 2007 um 4:39 pm

'kay.. now you’re trying to kill me. Every single one of my favorites.. the chocolate, the nanners, and the salted caramel sauce.. all of which I’m not suppose to have ('kay well not including the nanner) and you put them all together, take gorgeous pictures and make me *swoon*

I hope you feel guilty. 😛


PS- I can’t wait to see what you come up with next.. perhaps something with bubble wrap?????? 😉

Deborah July 25, 2007 um 6:13 pm

I have been wanting to make that caramel sauce for a long time – now I really want it with the crepes! This looks soooo good!

Helene July 25, 2007 um 6:14 pm

Abby: thanks! Don’t wait for a cheesecake to make the sauce!

Anh:I had one for breakfast..I am so bad!

Valentina: thanks. You should hear my husband trying to say that word!

Peabody: I was hoping to heal your ankle by pouring the sauce on it!

Meeta: flip them free style, no spatula: maore fun!

Guillemette: tu le merite. Cette sauce est damnee!!

Eatme: give them a go, you won’t be disappointed!

Pille: thank you. Salted caramel rocks, for sure!

Veron: do you think I would do that? Not come up with a way to eat "everything"?!!!

Tanna: buckwheat would be great.I use it in crepes about all the time, not so much for sweet ones thought. No particular reason, just a family habit I guess.

Danielle: thank you!

Sha: merci de ta visite!

BigBoy: thanks for the compliment. Hope you make them one day!

Hilda: ta marraine…oh la veinarde!!

*Kel: merci!

Janet: thanks! A spring of mint or a vanilla bean works great too.

Cheryl: oh, you are too nice! I eat with a spoon…great in a latte!

Sil Bsas: when it cools it thickens up and I usually pop it in the microwave for 30 seconds.

Sara: put Nutella in there if you make them 🙂

Cookworm: I have not done it that way yet, but I am thinking 1/2 to 1 tsp of seasalt would do. Try with 1/2 first and see how you like it.

Lis: shhhhh!

Nora B. July 25, 2007 um 9:02 pm

That’s beautifully presented. And thanks for the very clear directions.

Anonymous July 25, 2007 um 10:34 pm

I love salted caramel together with chocolate…these little bundles look beautiful! And I never knew the tip about beer or cider in crepe batter, so thanks!

Unknown July 25, 2007 um 10:43 pm

WOW. Just… WOW.

Anonymous July 26, 2007 um 12:02 am

So lovely! You always make your food so beautiful. And delicious. It will not help my thighs at all, but I’ve got to make this!

LizNoVeggieGirl July 26, 2007 um 12:09 am

these crepes are absolutely gorgeous!! great pairing of the caramel with bananas and chocolate

Blame It on Paris July 26, 2007 um 1:00 am

This sounds too delicious. You’re killing me here! I would love to be sitting down to eat these right now.

Oh for the love of food! July 26, 2007 um 1:24 am

Helen, your crepe bundles are so beautifully inviting and I love Salted Butter caramel. I will take your advice and use some beer in the crepe batter. Hmmmm.. I wonder what the best crepes in the world tastes like? :o)

Africantapestry and Myfrenchkitchen July 26, 2007 um 1:09 pm

Crepe with Nutella is just develishly good! These crepes of yours with the salted caramel sauce looks like it might just bump Nutella to second place..for my husband it definitely will! I’ll have to do this one.

Patricia Scarpin July 26, 2007 um 1:20 pm

That caramel is gonna haunt my dreams till I make it, Helen! 🙂

Mallow July 26, 2007 um 2:40 pm

You are amazing! Chocolate, bananas and rum… sounds very promising!

leslie @ definitely not martha July 26, 2007 um 3:01 pm

OMG. I hate bananas, but this makes me want to make this so badly. MUST MAKE THIS NOW. YUM.

Maggie July 26, 2007 um 4:37 pm

I didn’t know it was possible to make crepes look so wonderful. Have you ever written/or would write, a book? Mx

Amy July 26, 2007 um 5:15 pm

The crepes are such cute little packages! This is brilliant Helen!

Chris July 27, 2007 um 3:24 am

Another posting/recipe that leaves me speechless. Yum!

Anonymous July 27, 2007 um 6:09 am

Sorry I think my computer is having problems or something…how much sugar is to be added to the bananas?

Helene July 27, 2007 um 6:17 am

Anonymous: thanks for bringing it to my attention. I corrected the recipe, it is 4 TB.

Anonymous July 28, 2007 um 3:39 am

Just the title of this post made my mouth water.
You are such a great writer…always so entertaining!

Unknown July 28, 2007 um 10:58 am

Its the middle of nite.. i just read your blog and can u believe it i got up and cooked the caramel sauce.. how easy was that.. i added more cream and cocoa to it also.. (choco head here) yum..luv the photos too.

Anonymous December 25, 2008 um 4:23 pm

Hello! How much would you say that recipe for caramel yields?

Helene December 26, 2008 um 6:44 am

Natalie: I’d say between 1.5 to 2 cups.

Dani February 3, 2011 um 4:14 pm

"refrain yourself from drinking it" – well, I totally failed 😉 This caramel is absolutely delicious and definitely a keeper, thank you so much for the recipe!

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