For the crêpes:
2 eggs
250 ml milk 125g flour butter for the pan

For the salted caramel:
250g sugar 120g butter 190g fresh cream pinch of salt

For the filling:
Greek yogurt Seasonal fruit


For the crêpes mix all the ingredients in
a bowl and stir. Cook the crepes in a heated and buttered pan and set aside.

For the salted caramel let the sugar melt in a pan without stirring.

When the caramel is golden and transparent remove from heat and add the cold butter and the salt and stir quickly.
Also add the hot cream and keep mixing it. Let the salted caramel cool.

Fill the crêpes with the yogurt, fresh fruit and the salted caramel.