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Butterscotch sauce with crepes

Butterscotch sauce with crepes
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Butterscotch sauce with crepes

For the butterscotch sauce
3T light brown sugar
3T butter, salted
1 1/2 cups cream
1t vanilla paste or extract

For the crepes
1 cup flour
1 1/2 cups milk (extra if needed)
1T melted butter
1 free-range egg
1/2T sugar
Ice cream for serving.

For the butterscotch sauce: Heat the butter over medium heat. Allowing it to melt until almost half the sugar has melted before adding the butter, swirling every few seconds until all the sugar has dissolved into the butter. Allow it to cook for another 3 minutes before pouring in the cream and simmering gently. Stirring to get rid of any lumps that may have formed. Once a golden sauce if formed without any lumps of sugar, and the vanilla and allow it to simmer for a few minutes then take off the heat and store in a jar.
For the crepes/pancakes: Combine the flour, milk, butter, egg, and sugar together in a mixing bowl, whisking together until well combined. Alternatively, add everything to a mixer and blend until smooth batter is formed.
Coat a non-stick pan with non-stick kitchen spray, Add some of the batters to a pan over medium heat and swirl the pan to create an even layer of the batter.
Once tiny bubbles form on the surface of the pancake, turn over and cook the other side in the same manner until golden and the ends slightly crispy. Continue cooking the remaining crepes in the same manner.
Serve the crepes with ice cream and the butterscotch sauce drizzled over.

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