Melt the sugar in an inox pan over medium temperature. Do not stir. After the sugar has caramelized light brown, gradually add the butter and then the cream. Be careful, there is a risk of splashing. Stir vigorously with a fork to get a homogeneous cream. Simmer for another five minutes, then remove from fire. The cream is initially still liquid, but gradually becomes more solid. Pour into a small jam jar and allow to cool. Store in the refrigerator.
This cream tastes excellent not only on crepes and it is not for nothing that it is a specialty in Brittany.
Tip: As a substitute for the French, salted butter, you can also use unsalted butter and then add a little fleur de sel.
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