Salted Caramel Crêpes

Instructions

1. In a medium bowl, whisk together the flour, sugar, and 1/4 teaspoon fine sea salt.
2. In another bowl, beat the eggs with the milk and the scraped seeds of the vanilla bean.
3. Gradually add the wet mixture to the dry ingredients, whisking until smooth and no lumps remain.
4. Whisk in the melted butter until fully incorporated. Let the batter rest for 15 minutes at room temperature.
5. To make the salted caramel sauce, place the 3/4 cup sugar in a medium heavy-bottomed saucepan over medium heat. Stir continuously as the sugar melts into an amber-colored liquid.
6. Once melted and golden, carefully whisk in the cubed butter until melted and smooth.
7. Slowly pour in the warmed heavy cream while whisking; the mixture will bubble vigorously. Continue whisking until smooth.
8. Remove from heat and stir in 1 1/2 teaspoons fine sea salt. Let the sauce cool to warm or room temperature.
9. Heat a nonstick 8-inch skillet or crêpe pan over medium heat and brush lightly with melted butter.
10. Pour 1/4 cup (60 ml) of batter into the pan, tilting the pan in a circular motion to spread the batter thinly and evenly.
11. Cook until the edges lift easily and the bottom is golden brown, about 1 to 2 minutes, then flip and cook the other side for 30 seconds.
12. Transfer the cooked crêpe to a plate and cover loosely to keep warm. Repeat with the remaining batter, brushing the pan with butter as needed.
13. To serve, spread a spoonful of the salted caramel sauce on each crêpe, fold or roll them up, and drizzle with additional caramel.