lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Crepes with Salted Lemon Butter Caramel

I’ve been pretty quiet on the cookbook development front – other than announcing that I scored a cookbook deal with a publisher that produces some of my very favorite books, Ten Speed Press, I haven’t shared much. I think most authors will agree, the process of writing a book isn’t terribly exciting, it takes a lot of discipline (which I lack), focus, (uh, that neither) and nimble fingers (I’ve got chronic tendonitis)….though I’ve found that I’m extremely deft in hitting the delete button with my ring finger.

Sometimes, I’ll be typing a sentence that my brain is thinking, but my fingers know better and my ring finger is already reaching for the delete button even before I finish the thought.

For this book, I’ve decided to keep my sanity, and instead of trying to develop, write, style and shoot the book all by myself, I’m going to get some help. My best friends, Todd and Diane are comin’ to help me style – all the pretty stuff like plates, linens, table settings. I’ll be shooting the photos myself, but I’m gettin’ loads ‘n loads of help from some of the best photographers in the business.

I love my friends.

We’ve also convinced Jenna from Eat Live Run to come along and help out. All I have to do is feed her….and she’s gonna help me in the kitchen!

The crew is coming in on Monday and we’re aiming to shoot an ambitious 12 recipes per day. So, if you happen to see an odd tweet or facebook post from my husband or sons, “Mommy is going CRAAAAZY!” you’ll know why.

Less than a week before they arrive and I’m already a giddy-excited wreck. I’ve been sugar and carb loading to deal with the nerves, wouldn’t you!? With a bag of Meyer lemons (thanks Julie!) in the refrigerator, my friend Kelly and I made these Crepes with Salted Lemon Butter Caramel.

My coping mechanism looks like this:

 

 

Sweet, tart and drippy.

Oh and crisp too:

The eggs were from our hens – 4 hens out of 5 are laying daily, the olive green is from Olivia Superstar.

The crepe recipe is from Martha Stewart, why mess with perfection? Her Lemon Caramel Sauce with Candied Lemons were a bit too fussy for me, so we’ve made a one-pan, 5 minute Salted Lemon Butter Caramel instead.

Crepes with Salted Lemon Butter Caramel

The batter should be thin, like this.

To cook the crepes, add butter to a non-stick pan on medium heat.

When the butter begins to bubble, add 3 tablespoons of batter to the middle of the pan. If you have a smaller pan, use less.

Go ahead and tilt the pan this way and that to get the batter to spread evenly and thinly on the surface.

After a minute, it’s time to flip. I’ve found that an ultra thin metal spatula really works well (just be careful as you’re working with a nonstick pan). You could also use a butter knife as well – the thinner the better to get under the very delicate crepe.

And I use another spatula to help it along.

And flip in one piece.

You can keep the crepes warm in the oven while you make the rest of them.

The Salted Lemon Butter Caramel is so super simple to make – butter, brown sugar, lemon and sea salt.

Slice and remove the seeds.

Get your butter nice ‘n bubbly and add the brown sugar.

Snuggle in the lemon slices, sprinkle with sea salt.

Let ‘em cook!

At the very end, add in the lemon juice.

Serve over the crepes.

Print

Crepes with Salted Lemon Butter Caramel Recipe

Servings: 4-6 (makes about 15 crepes) Prep Time: 10 minutes Cook Time: 35 minutes
lemon-crepe-salted-lemon-butter-caramel-recipe-6653-2

Adapted from Lemon Crepes by Martha Stewart

Her original recipe recommends refrigerating the batter for 2 hours, however we skipped this step (we couldn't wait) and the crepes turned out beautifully.

If you find that your crepes are too thick, add a tablespoon of water to the batter to thin it out a bit more.

I use salted butter, if you're using unsalted butter, add a pinch of salt to the crepe batter.

Ingredients:

FOR THE CREPES
3/4 cup all-purpose flour
1/4 cup granulated sugar
3 large eggs
1 1/4 cup milk
8 tablespoons melted butter, divided
1/4 teaspoon vanilla extract
FOR THE SALTED LEMON BUTTER CARAMEL
4 lemons, divided
4 tablespoons butter
generous pinch of sea salt
1/3 cup brown sugar
fresh mint or thyme, for garnish

Directions:

To make the Crepes:

1. Preheat oven to 200F.

2. In a bowl, add the flour, sugar and the salt. Use a whisk to stir vigorously to break up any clumps of flour.

3. In a separate large bowl, whisk together the eggs, milk, just 6 tablespoons of melted butter (set aside the remaining 2 tablespoons of butter) and the vanilla extract. In batches, add the flour mixture in several batches and slowly stir to incorporate. Do not overmix. At this point, you can refrigerate an hour or up to overnight (optional).

4. Heat a crepe pan or nonstick frying pan over medium heat. Use a brush dipped in the remaining melted butter and brush some butter on the bottom of the pan. When the butter is bubbling, add 3 tablespoons of the batter in the center of the pan. Gently tilt and swirl the pan to get the batter to spread and create a thin layer. Cook for 1 minute until lightly browned on the bottom and then flip (use 2 spatulas to make it easier to flip). Cook an additional 1 minute.

5. Transfer the cooked crepe on a plate, cover with towel and keep warm in the oven while you cook the remaining crepes and make the Salted Lemon Caramel.

To make the Salted Lemon Butter Caramel:

1. Juice only 2 of the lemons (the other 2 lemons will be used in next step) to get 2 tablespoons of lemon juice.

2. With the remaining 2 lemons, slice 1/4" thick.

3. Heat a frying pan over medium-high heat and add the butter. When the butter begins to bubble, add in the brown sugar and sea salt and whisk until incorporated. Add the lemon slices to the pan and let cook for 2 minutes each side. Pour in the lemon juice and let simmer for an additional 2 minutes. Pour over folded crepes, garnish with fresh mint or thyme and serve immediately.

Comments 44

  1. Jessica

    These crepes sound amazing. I love the idea of salty, tangy and sweet all in one.

    Y’all are going to have a blast photographing the book. Can’t wait to see a few behind the scenes shots! :-)

  2. B. Pierre

    I love sweet and sour or salty flavors together and this has all three, so I’d be in heaven!

    And 12 recipes is ambitious! But I’m wishing you all the best.

    Congrats on the book once more! And happy cooking!

  3. Dawn (KitchenTravels)

    I couldn’t even make 12 recipes a day, much less style and photograph them. Good luck! And congrats on the new book. I love your first book, so I’m very excited to see the follow-up!

    Gotta tell you, though… I am so envious of your beautiful hens and eggs that I’m not sure I can visit your blog any more. ;)

  4. Faleen

    I have come back to and read the recipe at least 5 times already today and did email it to some family and friends. I love lemon and my mother used to make palaczinta (hungarian name for crepes) but never with this lemon sauce.

  5. Chris

    12 recipe productions a day? I’d be hiding in a corner or closet, weeping.

    The crepes look to die for and the photography, top notch, of course!

  6. Cookin' Canuck

    Now that is going to be a fun shoot. But after a schedule of 12 recipes per day, I have a feeling you’re all going to need some serious rounds of cocktails or the EMTs. It looks as though you’re starting the week off on the right foot, though, with these gorgeous crepes!

  7. Shira

    They look so delicious – I always struggle with crepes! They usually end up more like “pieces” of crepes…

  8. Vijitha

    Aw! 12 recipes in a day. I know it will be tiring but secretly I hope to be around to taste them all :-) Good luck and I am sure this new book will be as good as the previous one.

  9. Suzanne

    Hi Jaden, we met in 2010 Atlanta when I attended FBF. Just wanted to say hello and what a wonderful looking dish. Crepes with lemons anything makes me happy. Congrats on starting your next cookbook with wonderful people to help, I’m sure it will be wonderful.
    Cheers,
    Suzanne

  10. Jen Laceda

    ooh, i also have a bag of Meyer lemons! just made a Meyer lemon buttermilk cake…now, on to these lovely, sexy crepes with lemon butter caramel!!! yummy!

    look at that beautiful olive green egg from Olivia superstar!

  11. Kim Bee

    Oh my this is gorgeous. I am having trouble finding meyers here. Driving me batty. I would love to be on the taste test team at Chez Steamy when all that good stuff is cooking up for the book. Bet the crew was all smiles all day long.

  12. Sonnda

    It’s Shrove Tuesday in the UK in 10 days time. This looks so gd think I’ll share it on my page as Shrove Tues pancake suggestion.

  13. Leah

    These look so good…I just picked up a box of Meyer lemons today! I know what I will be using them for…lemon, caramel, crepes…I can’t wait to try your recipe.

  14. Leah

    These are wonderful jaden! We had a couple left over and I just took them out of the refrigerator, warmed them up in a skillet, and they were even better the next day…very, very, good!

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  16. Amber Rositter

    I like that recipe man! You know, I’m not such good in cooking but I still like to do this recipe. Who knows, I can make it to the fullest. I really feel amazing if it will happen. Thanks anyway for the guide.

  17. indobabystore

    These are wonderful jaden! We had a couple left over and I just took them out of the refrigerator, warmed them up in a skillet, and they were even better the next day…very, very, good

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