Salted butter caramel:
Put the sugar in a saucepan and heat it over medium heat, do not stir, the sugar will start to dissolve, become liquid, until it turns into an amber liquid.
Meanwhile, heat the cream over low heat so that it is just simmering.
As soon as the sugar has turned into an amber liquid (this operation takes 3 to 4 minutes), remove the pan from the heat and add the lukewarm cream, being careful of the splashes.
Stir well, quickly add the butter in chunks and stir again until the sauce is creamy.
Put the pan back on low heat and stir constantly for 2 to 3 minutes, which will allow any bits of caramel to melt.
Add the fleur de sel.
Remove to a container and let cool.
Crepes:
In a bowl, mix 150 g of flour with 50 g of cornstarch. Add a pinch of salt, 1/2 sachet of baking powder, 3 tablespoons of sugar + 1 sachet of vanilla sugar, 3 tablespoons of oil, 4 eggs, milk/water, rum and lemon zest .
Leave to stand for at least 1 hour.
Cook your pancakes very thin on both sides in a hot pan with a thick bottom.
Leave to cool, then garnish with a spatula of salted butter caramel, fold in half or in four depending on the size of the pancakes.
Arrange on a serving platter or individually on plates, warm in the oven.
Decoration to your liking.
A creation of Chef Hubert
