CRÊPES WITH SALTED CARAMEL SAUCE in the South of France

Описание: Bonjour! A little #French #vintage style #cooking video for you this weekend from Provence in the south of France. I love crepes or pancakes and especially when they're smothered in sweet salted caramel sauce with fruit and crème fraiche! This is a twist on the classic French style crepe recipe. I use yoghurt instead of milk - which is good if you're lactose intolerant or just want some extra nutrients from the yoghurt. The music you hear in the beginning is a wonderful vintage track performed by Perry Como - one of the great crooners - and the song is Begin the Beguine.
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EASY FRENCH CREPES RECIPE:

Crepe Ingredients:
4 tablespoons or about 60 grams of butter
4 eggs
1 cup flour
1 cup yoghurt (I always natural sugar free cream free so don't feel you need to use Greek yoghurt but then again, I suppose you could buy a tub and then use it at the end if you don't want to buy creme fraiche or cream)
2/3 cup water
Pinch of sea salt
Cinnamon
Vanilla extract

Caramel Sauce Ingredients:
Honestly, you could halve this but it depends if your guests will want lots of sauce... and it keeps quite well in the fridge. I forgot to add in the video that sometimes I'll add some cream when it's off the heat at the end - this makes it thick and delicious but the nearest town is a long way from this house and so I didn't have any. :( I also add vanilla extract and some cinnamon too.
2 cups of fruit - strawberries, apricots, loquats, bananas...
1 cup dark brown sugar
250 grams of butter

Method:
1. Brown butter slowly over a low heat as shown in the video - leave to cool.
2. Beat eggs slightly and then beat in your flour to avoid lumpy batter.
3. Mix yoghurt with water and add to batter.
4. Stir in vanilla extract, salt and cinnamon.
5. Add cooled browned butter and beat well before putting to rest in the fridge for at least half an hour, preferably overnight.
6. Pour your crepes onto a greased pan only when it is very hot.
7. Meanwhile for the sauce, over a low heat, cook the butter, sugar and fruit without stirring.
8. When the sugar has dissolved (i.e. you can no longer see individual grains of sugar) you can turn the heat up higher and stir it while it bubbles away and reduces down to a sticky delicious consistency.
9. At this point, add your salt and taste a little to see how much you want to add - depending on the sweetness of your fruit etc.
10. Serve crepes smothered in the caramel and top with yoghurt, cream, ice cream or creme fraiche.