When I got home and recovered from jet lag, I tinkered with my crepe recipes to come up with a variation.
The caramelized sugar bumps up the overall sweetness level of the dessert, so it’s important to use an acidic fruit.
1 tablespoon unsalted butter
Whisk together the egg, milk and vanilla extract in a bowl.
Melt the butter in a 10-inch nonstick pan (the bottom surface area of the pan should be 8 inches) over medium heat until foamy.
Lift the edges of the pancake with a rubber spatula and tilt the pan so the excess batter runs underneath.
Sprinkle 1 tablespoon sugar into the pan and return it to the heat.
Return the pan to medium heat, swirl and cook another 20 seconds or so to evenly distribute the caramel and cook it to a caramel color.
Per serving: 186 calories, 5g protein, 22g carbohydrate, 9g fat, 124 mg cholesterol, 40mg sodium, 2g fiber. …read more
Via: Food and Recipes