Crepes with caramelized fruit sauce

Homemade crepes are nothing better, especially when weekend comes and you have plenty of time to make them. You can waken up your creativity and start improvising with the filling: this versatile French dessert can be stuffed with almost everything you want, like chocolate, jam, fruits, cream cheese, smoked salmon or ham. 

This time I wanted something really sweet for the filling, so I decided to make the caramelized fruit sauce. A good splash of brandy gave some extra flavor for my tangerines and persimmons and they tasted really good next to my crepes.

Servings: 4

Preparing time: 20 minutes

Ingredients:

For crepes: 

• 2 eggs 
• 1 cup flour 
• 3/4 cup of milk (low fat is fine) 
• 3 tablespoons butter, melted 
• pinch of salt

For the sauce:

• 3 tablespoons butter 
• 1/2 cup sugar 
• 1 cup fruit (for this time, I used tangerines and persimmons sliced into quarters but you can also choose bananas, apples, pears, peaches or grapes) 
• good splash of brandy

1. For the batter, mix all ingredients together until you get the consistency of heavy cream without any flour bubbles. 
2. Put the pan on a medium heat and wait until it’s hot. 
3. Brush the surface of the pan with butter or some drops of olive oil and pour in a ladleful of the batter. Make sure batter covers its entire bottom. 
4. Watch the top of your crepe to see when it’s time to cook the other side - if it looks dry, you should flip it over. Use a ladle for that. The cooked side should be golden, so if it's pale increase the heat a little bit and continue the procedure with other crepes. 
5. For the sauce, take a non-stick pan and put on a medium heat until hot. 
6. Add the sugar with butter and wait until melt down. 
7. Now add you fruits, a good splash of brandy and cook everything until fruits become soft and fully caramelized. Next to crepes this sauce tastes amazing!