Hello! I’m so happy to be back from our trip to Europe! Travelling is, of course, exciting and interesting and we always have amazing adventures. But I’m really a homebody at heart. I love our comfortable apartment, where I can hang out in my PJs and work on the computer, make a yummy dinner and write recipes. It’s great to be back where the shower is bigger than a phone booth and I can do some laundry.
One of the highlights of this trip was the food in Paris. It was so inspiring! I’ve never visited France before, and I was just blown away by Paris. I think Parisians get a bad rap, quite frankly. Everyone that we met was perfectly lovely and charming. We tried to speak French, but people were generally just happier speaking English to us (their English was much, much better than our halting French.). And while the people were wonderful and the city absolutely stunning, the food was just a revelation. Baguettes, saucissons, oysters, cheese, wine, foie gras, confit . . . mon Dieu!
One evening we went to a lively, crowded bistro for dinner. Our meal consisted of perfectly dressed greens with tangy goat cheese, smoked salmon with creme fraiche and toasts, and sizzling mushrooms stuffed with escargot and fragrant garlic butter. We finished with a few delicate crepes accompanied by a side of warm, salted caramel sauce. We drizzled the sauce over the crepes and savored every bite. The dish was sophisticated but completely accessible; it satisfied our need for something sweet but was light enough that we didn’t waddle away from the meal. It was something I could easily recreate at home. In fact, I realized that I had already published the necessary recipes on A&C!
All you need to do to make these salted caramel crepes is use the crepes from this recipe and the salted caramel sauce here. That’s it! You’re done! For an extra special touch, you could use the whipped cream here. Or go crazy and make a chocolate sauce as well. I am dying to try a layered “cake” with crepes and caramel sauce. I wonder if it would stay together? Or would the layers slide all over the place? Seems like something worth experimenting with . . . and even if the layers slide around, it will still taste absolutely delicious.