Breizh da viken
…this means Brittany forever. It’s a great region in France, and if you go there, you should eat galettes (buckwheat pancakes) and crêpes (I call them Palatschinken, it’s not exactly the same, but close enough). If you have crêpes, eat them with caramel sauce. Made with salted butter.
The caramel sauce is great, but not only in Brittany. It’s easily made at home – thanks to a recipe of fool for food I found out a pretty easy way to make it. It just needs some time and patience.
You can use this sauce for anything. For example, you can also stir it in some natural yoghurt.
Making the sauce, be aware of the fact, that you reach higher temperatures than 100°C by cooking sugar. So no early-tasting, no plastic spoon, no touching sauce with the finger. No. Just don’t. It will hurt.
For a rather big bowl of caramel sauce (let’s say for crêpes for 4 persons):
about 4-6 tblsp water
100 g butter (don’t think about this amount… just measure it and forget how much it is…)
about 6 tblsp of cream.
salt to taste
Claudia uses Mascarpone – but this is an ingredient that I have never at home, so I used cream. It worked, too.
In a pot, stir together sugar and water. Heat it on low heat (I put it on 1,5 of 3 on my stove). Wait. Don’t stir. Just wait.
don’t stir, eh!
It will start cooking.
The water will evaporate. Result: a hard, dry sugar crust which is still white. Don’t give up now! Everything’s all right!
You don’t stir, do you?
the sugar will caramelize. If you can’t wait any more, you can maybe start to stir. With a wooden spoon. No plastic and no metal! (I started stirring as I feared that the caramel on the bottom could get too dark before the rest of the sugar can caramelize).
Wait until you have liquid caramel in the pot. Take care now – it can burn and get bitter quite quickly.
Add the butter, don’t get scared by the noise.
Add the cream.
If you happen to have something like a to-phases-mix, don’t bother. Just continue stirring.
Let the mix cool down. Add some cream if you want to have a more liquid texture.
Season with salt (yes. you should! Don’t wonder if you like it with salt, just try!)
Make sure to serve some cidre :-)
Filed under: Recipes: Dessert, Recipes: Dips, Dressings, Sauces, Recipes: Mehlspeisen | 6 Comments