Wake and Bake: Crepes With Caramel Sauce

Wake and Bake

Breakfast snacks for those who get peckish first thing in the morning.


[Photograph: Carrie Vasios]

I've been making this caramel sauce for a long time. It's my mother's recipe, and it's good on everything. When I make it for its intended purpose—to top a chunky apple cake—I always make a big batch. A batch that I know will leave me with enough leftovers to eat cold, from the fridge, to dunk fruit in, and to drizzle over ice cream.

This time, I used the leftovers in a new way: as a sauce for crepes. If you've never made crepes before, I suggest finding a friend with a sense of humor and nothing to do on a Sunday morning. They're not hard, exactly, but they can be finicky. It's fun to attempt with a fellow novice; someone who will appreciate the undercooked, burnt, messy, occasionally frustrating journey. (A mimosa or two is encouraged.)

All you really need from the batter is a few thin, stretchy, buttery, golden crepes, and I promise, you'll get there. Even the not-so-perfect ones will be good when doused under a pool of this caramel sauce. And worst case, all you need is a spoon.

Get the Recipe

Crepes With Caramel Sauce »

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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