Crêpe au Caramel au Beurre Salé
Sweet crepe with salted butter caramel.
Información Nutricional
* El % de Valor Diario (VD) indica cuánto aporta un nutriente en una porción de alimento a una dieta diaria. Se utilizan 2,000 calorías al día para consejos generales de nutrición.
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Crêpes have a long history in Brittany, France, dating back to the 13th century. Buckwheat crêpes, known as galettes, were a staple food. Sweet crêpes, made with wheat flour, evolved later. Salted butter caramel is a more recent invention, gaining popularity in the late 20th century, thus, the combination is relatively modern.
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Crêpes are a significant part of French culinary culture, enjoyed as both a casual snack and a sophisticated dessert. The salted butter caramel, a specialty of Brittany, adds a regional touch and elevates the dish to a gourmet level.
Festivals
Crêpes are often enjoyed during La Chandeleur (Candlemas) on February 2nd, a celebration where it is believed that holding a coin in one hand and flipping a crêpe in the other will bring prosperity for the year.
Regional Specialty
Salted butter caramel is a signature product of Brittany, and its use in crêpes highlights the region's culinary heritage.
Crêperies
Specialized crêpe restaurants, or crêperies, are common throughout France, offering a wide variety of sweet and savory crêpes.
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The Crêpe au Caramel au Beurre Salé offers a balanced profile of sweet, salty, and buttery flavors, combined with the delicate texture of a crêpe.
The dominant flavor is the rich, sweet caramel, enhanced by the contrasting saltiness of the butter. The crêpe itself provides a subtle, slightly sweet base, allowing the caramel to shine. The butter adds a creamy richness and depth, creating a complex and satisfying taste experience. Hints of vanilla are often incorporated in the caramel, creating depth.
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Batter Consistency
Allow the crêpe batter to rest for at least 30 minutes (or up to a few hours) before cooking. This allows the gluten to relax, resulting in a more tender crêpe. The batter should be thin enough to spread easily but not so thin that it tears.
Caramel Temperature
When making the salted butter caramel, use a candy thermometer to monitor the temperature. Avoid overheating the sugar, as this can result in a bitter taste. The caramel should reach a deep amber color before adding the butter and cream.
Butter Quality
Use high-quality salted butter for the caramel. The flavor of the butter is essential to the final product. If you cannot find salted butter, you can use unsalted butter and add a pinch of sea salt to the caramel sauce.
Crepe Cooking
Use a non-stick pan or a well-seasoned crêpe pan for even cooking. The pan should be hot but not smoking. Lightly grease the pan between each crêpe.
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