Skip to main content
Crepes with Warm Miso Caramel Sauce Fiona Uyema

Crepes with Warm Miso Caramel Sauce

In this Crepes with Warm Miso Caramel Sauce recipe, the miso caramel is the real star of the show. Salted caramel is so popular these days, but if you’re looking for a way to add not only salt but also umami to a caramel sauce, then adding white miso paste is the answer! In this recipe, this decadent caramel transforms the humble crepe into a stellar dessert, but it’s a great addition to so many dishes. Try it on ice cream, apple tart or even your morning porridge, and why not use it as a glaze for roasted pork or fish?
Course: Dessert
Keyword: caramel, caramel sauce, crepes, desserts
Servings: 12 crepes

Ingredients

For the Crepes

  • 140 g plain flour
  • 200 ml full fat milk
  • 2 eggs
  • 25 g unsalted butter melted, plus a little extra for greasing
  • 40 g walnuts lightly crushed & toasted in a pan to serve

For the Miso Caramel

  • 200 g brown sugar
  • 50 g cold unsalted butter diced into cubes
  • 50 ml cold water
  • 150 ml double cream
  • 1-2 tbsp Fused White Miso Paste to taste
  • ice cream or whipped fresh cream to serve

Instructions

  • To make the crepe batter, sift the flour with a pinch of salt into a medium-size bowl and make a well in the middle. Mix the milk and 100ml of water. Break the eggs into the well and start whisking slowly. Add the milk and water in a steady stream, whisking constantly and gradually incorporating the flour as you do so.
  • Whisk until the batter is smooth and all the flour has been incorporated. Set the batter aside to rest for 30 mins.
  • While the batter rests, prepare the miso caramel. Tip the brown sugar into a small saucepan and add the cold water. Pop the pan on medium heat and bring to a bubble, gently swirling the sugar and water till dissolved, but do not stir with a spoon. Continue to bubble away for 4-5 mins, till the caramel is a deep brown.
  • When the caramel is deep brown, take the pan off the heat. Add the diced cold butter, double cream and white miso. Stir really well until the sauce is smooth and thick. Set aside.
  • When you’re ready to serve the crepes, whisk the melted butter into the prepared batter. Heat the frying pan over a medium heat. Very lightly grease the pan with reserved melted butter.
  • Using a ladle, pour roughly 2 tbsp of batter into the pan and swirl it around so that the bottom of the pan is evenly coated in a thin layer of batter. Cook the pancake for about 45 secs on one side until golden, and then using a palette knife or fish slice, flip the crepe over and cook the other side for about 30 secs until starting to brown.
  • Slide the crepe out of the pan and either serve immediately or stack on a plate with baking parchment in between. Continue until all the batter is used up.
  • As soon as the crepes are ready, warm the miso caramel gently (in a pan or microwave) and drizzle over each crepe and scatter with crushed walnuts.

Notes

- You keep the miso caramel in a sealed container in the fridge for up to 1 week, warming gently before use.
- To serve, you can also serve the pancakes on a plate in the centre of the table along with a small serving jug of miso caramel and a bowl of crushed walnuts.
Tried this recipe?Let us know how it was!
Share Fiona's recipes with your friendsShare on Facebook
Facebook
Pin on Pinterest
Pinterest
Tweet about this on Twitter
Twitter
Share on LinkedIn
Linkedin

Leave a Reply

Recipe Rating