Having pancakes at home this year? Then here’s a recipe to get you inspired from MAMIE’S in Covent Garden.
Caramel Crêpe (serves two):
160g of plain flour
40g of sugar
20g of butter
A pinch of salt
100g of salted butter
100g of caster sugar
70g of crème fraiche
A pinch of coarse salt
350ml of milk
1. Crack the egg in a mixing bowl, then whisk and incorporate the butter. Add the sugar and the pinch of salt, before mixing with the milk.
2. Incorporate the flour progressively and mix until you obtain a smooth and consistent batter. Use alcohol or try different flavours if you like (think orange blossom, vanilla, rum, etc.). Leave aside for a minimum of 30 minutes.
3. Prepare your caramel: melt the butter in a saucepan and incorporate the caster sugar. Mix continuously until obtaining a homogeneous brown paste (the longer you leave it to cook, the darker it will become). If you have a cooking thermometer, try not to let your caramel get to over 160ºC, or else you risk overcooking or burning it.
4. When you’ve reached the right temperature/colour, be swift about the next steps. Take the saucepan off of the hob and add the crème fraiche. Be careful, as the crème fraiche will cool down the caramel, releasing a very hot cloud of steam. Gently stir until your caramel sauce is homogeneous in colour, and add the coarse salt.
5. Grease a pan with a knob of butter. Pour a thin layer of batter in the pan. Make sure that the liquid batter is spread evenly across the whole surface of the pan. Cook on one side, then flip over and brown on the other side. Serve on a plate and pour the caramel on top. Finish with a sprinkling of the crumbled biscuits.