Crêpes dentelles with salt-butter caramel recipe For the crêpes 125g (4½oz) plain flour 30g (1¾oz) sugar pinch of salt 300ml (10fl oz) milk 1 medium egg plus 1 yolk 30g (1¾oz) melted butter unsalted butter, for frying For the sauce 125g (4½oz) granulated sugar 250ml (9fl oz) double cream 100g (3½oz) unsalted butter 1 tsp vanilla extract ½ tsp sea salt 75g (2¾oz) golden syrup vanilla ice cream and chopped toasted hazelnuts (optional), to serve Sift the flour, sugar and salt into a bowl and make a well in the centre. In a jug, beat the milk and eggs with 100ml (3½fl oz) water and gradually pour into the well, whisking until smooth. Stir in the melted butter and rest for half an hour. Or you can put the milk, eggs, sugar, flour and melted butter into a blender, in that order. Blend for one minute, scrape down and blend for five seconds. Rest in the fridge for two hours. To make the sauce put the sugar in a heavy-bottomed pan with 2 tbsp water. Heat slowly until the sugar dissolves. Whack up the heat and boil until the syrup turns to caramel. You will know by the smell and colour; be careful not to let it burn. Once it has reached the caramel stage pull the pan off the heat and pour in the cream; stand back as it will hiss and spit. Stir in the butter, vanilla extract, salt and syrup. Simmer for seven minutes; the mixture should be quite thick (it thickens further as it cools). Taste for saltiness - you need just a touch but it has to be detectable. This amount of batter makes 16 small pancakes - about 10cm (4in) - or six large - about 20cm (8in) - so choose your pan accordingly. Melt a small knob of unsalted butter and add some batter. Quickly swirl it around and pour off any excess. Cook over a medium heat until golden and set underneath. Flip with a palette knife and cook on the other side. The first is always a bit of disaster, but you will get into your stride. Add butter as you need it but never too much. Keep the cooked pancakes in a pile in a low oven. Serve with the sauce (reheated if you like), ice cream and hazelnuts.