This make-ahead breakfast dish comprises of salted caramel crepes with strawberries. Prepare a night before and bake in the morning.
I am a ‘make sure you eat breakfast in the morning’ kind of girl. It’s a habit ingrained in me since childhood and I always have something, even if it’s just bread dipped in my chai. If I don’t, my stomach starts growling in a few hours and it ceases to be a productive day for me.
On the weekdays, my focus is on a quick breakfast – oatmeal, scrambled eggs, bread with butter, jam or maybe some cream cheese. Things that are nutritious but quick to make and consume. However, when the weekend rolls around, I want to have something different. Something fancy, decadent and different from the everyday breakfast. Last week I came across a recipe for crepes on the internet. The recipe called for making the crepes and keeping them in the fridge to bake the next day. Sounded delicious and simple. Plus a make-ahead breakfast is the best thing ever. I followed the basic recipe but made adjustments in the flavoring, added my favorite salted caramel sauce along with honey, and topped with seasonal strawberries.
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Salted Caramel Crepes with Strawberries
For the Crepes
- 1 cup plain flour / maida
- Pinch salt
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- 3 eggs
- 1 ½ cups milk
For the topping
- ½ - ¾ cup salted caramel sauce
- ¼ cup honey
- ¼ cup milk
- 1 cup strawberries sliced and hulled
- 1-2 tablespoons almonds crushed or sliced
- To make the crepes place the flour, sugar, cinnamon and salt in a large bowl and whisk to combine. Make a well in the centre. Add the eggs and begin to whisk them into the flour slowly, incorporating the milk as you go to make a smooth batter. The batter will be quite liquid. Set aside to rest for about 10 minutes.
- Meanwhile, take ½ cup of the salted caramel sauce (recipe can be found here) in a saucepan. Bring it to a simmer. Add honey and milk. Stir to combine. It should not be thick or too thin. Take off heat and set aside.
- Cook the crepes in a large, shallow non-stick frying pan. Apply oil very lightly with a pastry brush on the bottom of the frying pan. To cook the crepes, wait until the pan gets fairly hot, then ladle in enough batter to form a thin layer, swirling the pan around to spread the batter. Leave until the top of the crepe looks dry and then carefully flip it with a spatula. Leave for another 20 seconds and remove.
- Continue until all the batter is used up. Each crepe should use about ⅓ to ½ cup of batter. My frying pan took about ½ cup batter and made around 7 crepes. If the crepe cracks, don’t worry. Just move it to the bottom layer so it isn’t visible.
- The crepes can be folded into any shape of preference. I folded them in quarters. Layer them in a large oven-proof dish. I had a square dish so I decided to make two layers. First put the crepes on the bottom layer, pour half the salted caramel sauce and then make the second crepe layer. Pour over the rest of the sauce and the strawberries.
- Cover the crepe bake with cling film or aluminum foil and store in the fridge. In the morning, take out the crepes from the fridge and pre-heat the oven on 180 C. Once the oven is pre-heated, bake the crepes for about 20 minutes in the oven or until sauce is bubbling.
- Garnish with more strawberries and almonds in the end.