Salted Butter Caramel: Professional tip from Chef Hubert: Patience is key for flawless caramel.
Place the powdered sugar in a saucepan over medium heat. Avoid stirring as it melts into a liquid, turning amber in 3-4 minutes.
Meanwhile, warm the cream gently until simmering.
Remove caramel from heat, pour in warm cream carefully (mind the splatters), and stir vigorously.
Add butter in chunks, stirring until creamy. Return to low heat, stir 2-3 minutes to melt any bits, then add fleur de sel. Cool in a container.
Mini Pancake Batter:
Whisk 150 g flour with 50 g cornstarch in a bowl. Add salt pinch, 1/2 sachet baking powder, 3 tbsp caster sugar, 1 sachet vanilla sugar, 3 tbsp sunflower oil, 4 eggs, 1/4 liter milk-water, 3 cl rum, and lemon zest. Blend smooth.
Rest batter 1 hour for tender results.
Heat thick-bottomed pan. Pour thin batter for small pancakes, cook golden on both sides.
Cool slightly, spread with caramel, fold half or quarters. Arrange on platter or plates, oven-warm if desired. Decorate creatively.
A creation of Chef Hubert, drawing on decades of culinary expertise for authentic French flair.
