Steps

1. In a bowl, combine Tempura Flour 60g and Sugar 1 tsp, and mix well.
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2. Gradually add Milk 120ml while mixing thoroughly to avoid lumps, creating the crepe batter.
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3. Lightly grease a frying pan with vegetable oil and heat it.
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4. Place the heated frying pan on a damp cloth to lightly cool it down. (Key Tip! Pouring the batter immediately will cause it to cook too quickly, so it's important to cool the pan slightly.)
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5. Pour the prepared crepe batter into the pan and spread it thinly.
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6. Cook the crepe over low to medium heat.
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7. Once the surface of the crepe is dry, flip it over and cook the other side for 30 seconds.
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8. Remove the cooked crepe from the pan. Repeat with the remaining batter.
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9. In a separate frying pan, combine Sugar 2 tbsp and Water 2 tsp, and heat over medium to medium-high heat.
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10. Stir until the sugar dissolves, then cook until it turns a deep amber color.
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11. Once it reaches a deep amber color, carefully add Heavy Cream 50ml, being cautious of splattering.
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12. Stir everything together quickly.
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13. Add Butter 10g and Salt a pinch. Stir until the butter melts and combine everything to create the salted caramel sauce.
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14. On the inside of each cooked crepe, thinly spread the prepared salted caramel sauce.
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15. Fold each crepe into quarters and arrange them on a plate.
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16. Whip Heavy Cream 20ml with Sugar 2g and pipe it onto the crepes.
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17. Drizzle more salted caramel sauce over the whipped cream and sprinkle with Sliced Almonds.
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18. Your homemade salted caramel crepes made with tempura flour are complete!
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