Duo de crêpes au caramel beurre salé de la Pause Chocolat Thé

For 18 pancakes :

• 5 eggs
• 450 g of flour
• 990 ml of milk
• For the garnish :
• 2 scoops of vanilla ice cream
• Chantilly
• salted butter caramel sauce
• 1 salted butter caramel praline

Mix all the ingredients to obtain a homogeneous pancake, bake your pancakes.

Put 2 pancakes folded in four on your plate.

Make 2 scoops of vanilla ice cream and place one in each pancake.

Cover with dashes of homemade caramel with salted butter.

Place a slice of chantilly between the 2 pancakes.

Place a caramel praline with salted butter on the chantilly.

You will find the ice cream, the salted butter caramel and the pralines in our shops.