Never let that man go! I would love for my husband to make me crepes - or anything really...I might make these. They look good. I still can't go past lemon and sugar on my crepes/pancakes, though.
Oh your comment made me laugh! The only problem with Gaylord is that he is completely aware about what a catch he is haha so although I eat delicious crepes, I spend the whole time rolling my eyes. Does your husband cook? And I agree, lemon and sugar is a classic for a reason!
Love this recipe Ally! Just happened to make crepes for breakfast this morning - what a coincidence. Is the liquid glucose super necessary for the salted caramel sauce?
Oh what perfect timing! What did you have on them? (I know I slandered Nutella but honestly when I'm lazy I have it on my crepes all the time lol)
Nah it's not super necessary, it's just because caramel can crystalize and the glucose stabilizes it - instead you can use a tablespoon of honey or other syrup, or if it does crystalize you can save it with a tablespoon of warm water.
Never let that man go! I would love for my husband to make me crepes - or anything really...I might make these. They look good. I still can't go past lemon and sugar on my crepes/pancakes, though.
Oh your comment made me laugh! The only problem with Gaylord is that he is completely aware about what a catch he is haha so although I eat delicious crepes, I spend the whole time rolling my eyes. Does your husband cook? And I agree, lemon and sugar is a classic for a reason!
Hi Ally. My husband is banned from the kitchen. He thinks anything and everything is enhanced by adding Vegemite.
Well... I mean, that would be viewed as revolutionary! Who knows, maybe he's on to something?!
Don't encourage him!
Love this recipe Ally! Just happened to make crepes for breakfast this morning - what a coincidence. Is the liquid glucose super necessary for the salted caramel sauce?
Oh what perfect timing! What did you have on them? (I know I slandered Nutella but honestly when I'm lazy I have it on my crepes all the time lol)
Nah it's not super necessary, it's just because caramel can crystalize and the glucose stabilizes it - instead you can use a tablespoon of honey or other syrup, or if it does crystalize you can save it with a tablespoon of warm water.
Great tip!
I had mine with ricotta, warm blueberry compote, and lemon zest.