Dangerous, that all I have to say about this recipe! I've eaten way to much of this Caramel sauce, you would be amazed how many things are better topped with caramel.
1 cup flour
1 cup almond meal (I got mine at Trador Joes)
1/4 tsp. salt
1 tsp. brown sugar
1 tsp. vanilla
2 cups milk
4 tbsp. vegetable or canola oil
Mix all the of the above ingredients in a blender. Let the batter sit in the fridge for 30mins. or even over night. Cook crepes in a buttered crepe pan or another heavy bottom pan. (Crepes can be made ahead of time and stored in a ziploc bag in the fridge for a day or two).
1 cup sugar
6 tbsp. butter
1/2 cup regular or fat free half & half
2 tsp. vanilla
Pre-measure all the ingredients so that you are ready to go. In a heavy sauce pan heat the sugar until it melts completely. Stir with a whisk the whole time. When the sugar begins to turn a caramel color (from clear to amber). Drop in the butter and stir until the butter melts. Remove from the heat and add the cream and vanilla. Mix and allow to cool. Store in the fridge for up to one week.
Serve rolled up with vanilla bean ice cream or whipped cream, drizzle and generous amount of caramel on top.