Crepes with Caramel Sauce Recipe

I've been making this caramel sauce for a long time. It's my mother's recipe, and it's good on everything. When I make it for its intended purpose—to top a chunky apple cake—I always make a big batch. A batch that I know will leave me with enough leftovers to eat cold, from the fridge, to dunk fruit in, and to drizzle over ice cream.

This time, I used the leftovers in a new way: as a sauce for crepes. If you've never made crepes before, I suggest finding a friend with a sense of humor and nothing to do on a Sunday morning. They're not hard, exactly, but they can be finicky. It's fun to attempt with a fellow novice; someone who will appreciate the undercooked, burnt, messy, occasionally frustrating journey. (A mimosa or two is encouraged.)

All you really need from the batter is a few thin, stretchy, buttery, golden crepes, and I promise, you'll get there. Even the not-so-perfect ones will be good when doused under a pool of this caramel sauce. And worst case, all you need is a spoon.

Note: This makes extra caramel sauce. It can be kept in a sealed container in the refrigerator for one week. It's excellent over ice cream. The crepe batter has a noticeable trait of salt to emphasize the caramel. If you're sensitive to salt, decrease to 1/4 teaspoon.

The crepe batter is adapted from Julia Child.