Wheat crepes with salted caramel
TO MAKE THE CREPE BATTER
Add the sugar, melted butter, coarse salt and eggs into a mixing bowl.
Beat all the ingredients together, gradually adding the wheat flour and half a glass of milk until you have a smooth dough with no lumps remaining.
Next, stir in the rest of the milk.
Let the batter stand for at least 1 hour before cooking.
TO MAKE THE SALTED CARAMEL
Heat the sugar in a saucepan until it caramelises.
Take off the heat and, taking care not to splash the mixture, add the whipping cream, butter and salt. Stir until smooth. Put back on the heat for 2 minutes until it forms a smooth, creamy caramel.
TO COOK THE WHEAT CREPES ON THE CREPE MAKER
Cook the crepes on an electric crepe maker pre-heated to 210°C.
Flip the pancake over as soon as the edges start to curl up, and finish cooking for a few seconds on the other side.
Drizzle the salted caramel over the crepe and serve.