Breton-Style Salted Butter Caramel Fondue with Apples

Ingredients

For the Caramel Fondue

• 2 cups granulated white sugar
• 7 tbsp salted butter
• ½ cup 35% cooking cream
• 1 ⅔ cups dry apple cider

For the Buckwheat Crepes (15–20 thin crepes)

• 1 cup buckwheat flour
• ¾ cup all-purpose flour (equivalent to T45/T55)
• ⅓ cup sugar
• 1 ¼ cups water
• 1 ⅔ cups milk
• 3 eggs
• 3 tbsp melted butter (you can let it brown slightly for a nutty flavour)
• 1 pinch fleur de sel

For the Garnishes

• Quebec apple wedges
• Cubes of pound cake
• Pears, fresh berries (raspberries, strawberries, blueberries, blackberries)
• Walnut halves, hazelnuts, or almonds

Preparation

Cider Caramel

1. Melt the sugar in a saucepan over medium heat until it reaches a beautiful amber color.
2. Add the salted butter and let it foam, then deglaze with the cider (watch out for splashes!).
3. Let it reduce until it reaches a creamy texture.
4. Stir in the 35% cooking cream, mix well, then pour into the fondue pot of your Fondussimo.

Buckwheat Crepe Batter

1. Combine the two flours. Whisk together the eggs, sugar, and fleur de sel.
2. Gradually add the flours, then thin with the water and milk until you get a smooth batter.
3. Let the batter rest in the refrigerator overnight (or at least a few hours). This resting time is essential for soft crepes that won’t tear.
4. The next day, stir the batter (it may have separated, that’s normal), add the melted or browned butter, then cook the crepes in a hot skillet over high heat until golden.

Serving

Place the caramel fondue in the center and serve with crepes cut into strips, fresh fruit, and pieces of brioche.
Everyone can dip and enjoy as they like, for a cozy and communal treat.

Tip:

Use any leftover warm caramel to top yogurt, ice cream, or pancakes. As for the crepe batter, it can be turned the next day into mini savoury galettes: pour a small ladleful into the pan, add cheese or ham, fold, and let it brown. A clever and delicious snack!