Karine Eludut is a recipe developer and food photographer based in Houston, Texas.
As French-born, food has always been an essential part of her life. French cuisine is her culinary background and the beginning of her journey in the kitchen. Several moves in different countries and extensive travels in the Middle East and Asia during the last two decades have broadened her cooking experiences with new techniques, flavors, and ingredients.
Transmitting her passion for cooking came during her years in Saudi Arabia, where she developed a business of catering and cooking lessons. Back in the US and becoming a health coach, she is prioritizing healthy and seasonal recipes but not only. A balanced diet is the key.
Then came food photography: first, as a hobby to showcase her dishes and inspire people to cook at home, then as one of her services surrounding food.
a little bit about the recipe
Crêpes are incredibly thin and delicate French pancakes, known for their versatility and deliciousness. These delectable treats can be filled or topped with a wide range of sweet or savory ingredients, making them a culinary canvas for a variety of flavors and textures. Whether served with a simple drizzle of lemon and sugar, decadent chocolate and strawberries, or savory ham and cheese, crêpes are a delightful addition to any meal, from breakfast to dessert. Their elegance and simplicity make them a beloved classic in French cuisine and beyond.
TIME (ACTIVE) | 30 M
TOTAL | 30 M
~ 14 SERVINGS
| 1 crêpe
PRINT RECIPE
SPECIAL EQUIPMENT: CRêPES PAN (OR A SHALLOW FLAT PAN)
directions
For the crêpes
In a mixing bowl, combine the dry ingredients (flour, sugar and salt).
Make a well.
Add the eggs one at a time, and combine with a wooden spatula.
Pour in the melted butter and combine well.
Pour in the milk gradually (the batter needs to be smooth and silky)
Heat the pan (crêpes pan is best). The pan has to be very hot before you start cooking the crêpes.
Rub the pan with butter and pour immediately a ladle of crêpes batter.
Cook until the edges are turning light brown and flip to cook on the other side
For the Caramel au Beurre Salé
Cut the vanilla bean lengthwise, and scraps the seeds.
Pour the heavy cream in a small sauce pan, add the vanilla (bean and seeds). Bring to a gentle boil. Remove from the heat, cover and let infuse.
Heat the sugar alone in a stainless steel (or enamel cast iron) saucepan over medium heat. Let it cook without stirring until it melts and caramelizes.
Gradually add the butter, then the heavy cream (bean removed) while vigorously whisking to avoid lumps.
When the mixture is smooth, continue cooking for 5 minutes and remove from heat. The caramel is still liquid but its texture should have changed and become thicker. If it's cooked enough, it will harden as it cools.
Pour into a small jar and let it cool.
expiry The crêpes batter can stay in the fridge in an airtight container for two days. You can keep the Salted Caramel in the fridge for a week.
tips
To know if the pan is hot enough, splash few drops of water. If they evaporate immediately the pan is ready.
If you have lumps in the crêpes batter, pass it through a sieve.
This artisanal mineral rich sea salt is harvested by hand using centuries-old traditional methods. Its tang is briny and full-flavored. Use it as an all natural, unrefined alternative to common commercial salt.
Whole vanilla bean pods are long, thin, and pliable. They have a rich, dark brown color with a smooth and shiny surface and have an inviting fragrance that is sweet, floral, and slightly spicy.
This gourmet artisanal finishing salt is harvested by hand from the coast of France. This bright white treasure is comprised of snow-like crystals and has a slight hint of violets. Use only a pinch of this to enhance dishes just before serving.
