Instructions

1. Make the caramel. Place half of the granulated sugar (25g) in a saucepan over high heat, and when it is completely melted, add the remaining granulated sugar in about 5 parts. When caramelized, remove the pan from the heat and add the milk and fresh cream and mix. Add the butter and mix until creamy over medium heat, then transfer to a bowl.
2. Once the caramel prepared in Step 1 has cooled down to a reasonable temperature, add the granulated sugar and eggs, and mix thoroughly. Add the sifted wheat flour, mix thoroughly until there is no powdery residue, and refrigerate for 10 minutes.
3. Melt a lot of butter in a frying pan, spread the batter prepared in Step 2 thinly and cook both sides over medium heat.
4. Serve the crepe with whipped cream and your choice of fruits, and sprinkle with icing sugar.