Sweet crepes with caramel cream are a fantastic and quick dessert.
Crepes are a true symbol of French culinary tradition, beloved for their versatility and simplicity. These thin pancake-like creations lend themselves to countless combinations, but today we present an unmissable recipe: sweet crepes, perfect for filling with jam, Nutella, or chocolate cream.
Imagine enjoying a warm crepe, fresh from the pan, melting in your mouth, wrapped in a veil of sweetness.
Making crepes is an easy and quick process, ideal for both a delicious breakfast and a special dessert. Their soft texture and neutral taste make them the perfect stage for rich and delicious fillings.
Whether it’s a fruity artisanal jam, a classic Nutella, or a luxurious chocolate cream, every bite will be an explosion of flavor.
So gather the right ingredients and get ready to embark on this sweet delight that will win everyone’s heart.
You can prepare the crepes and keep them ready in the refrigerator even the day before or in the freezer as I always do, so you can take them out a few hours before filling them, and voila, the dessert is ready and done.
With a few simple ingredients, you can have both a dessert and a super delicious snack with little expense, and everyone will enjoy it, not just the kids.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 egg
- 1.7 cups milk (whole or skimmed)
- 1 cup all-purpose flour (also whole wheat)
- 1 teaspoon sugar
- 1 teaspoon extra virgin olive oil
- as needed sunflower oil (to brush the pan)
- 7 oz Caramel cream
- as needed powdered sugar
Tools
- 1 small pan
- 1 spatula
- 1 pot
Preparation
To prepare the sweet crepes with caramel cream, first make the caramel cream following my recipe HERE.
Otherwise, you can buy the ready-made one available on the market.
Even the day before you intend to make the dessert, you can prepare the crepes in a few simple steps.
Mix eggs and milk in a large bowl, also add the olive oil.
Now, using a hand whisk or a fork, sift the flour and sugar little by little, stirring with the whisk to avoid lumps.
Depending on the type of flour you use, more or less flour may be needed than indicated, as not all flours absorb liquids the same way.
So adjust the consistency, which should be a smooth, flowing but creamy batter, not liquid.
Once the batter is prepared, let it rest in the refrigerator for 30 minutes, then you’re ready to make the crepes.
In a small pan brushed with sunflower oil, pour a ladle of batter and rotate the pan to spread the mixture to the edges, lifting the edges with a slotted spatula.
Shake the pan, and the crepe will detach on its own, then flip it and cook on the other side for a few minutes before placing it on a plate.
Continue this way until the batter is finished, wait for the crepes to cool before filling them.
Then fill the crepes by spreading a generous spoonful of caramel cream over the entire surface, then fold the crepe in half and then in half again to form a handkerchief.
Only when serving the sweet crepes with caramel cream, cover them with powdered sugar sprinkled from a fine mesh strainer and..
ENJOY YOUR MEAL
Tips
I recommend filling the crepes only when serving and dusting with powdered sugar, otherwise the caramel cream in the fridge will tend to slip away, leaving the crepes drenched in cream and not filled.
You can prepare both the caramel cream and the crepes a few days in advance and store in the refrigerator.
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