Two recipes I tried over the weekend and found right. Although I made no alterations of my own, I am jotting them down for future reference, in case the original pages became inaccessible for these recipes.
Now, for future reference.
Butterscotch Sauce Recipe
- 4 tbsp cooking butter
- 1 cup (tightly packed) brown sugar (I use Eagle brand Demerara sugar)
- 3/4 cup heavy cream (I used Amul Fresh Cream)
Original recipe also had following two ingredients, which I skipped. It probably is supposed to make a difference, but I wanted to keep my sauce usable in various recipes. I thought salt and vanilla may interfere.
- 1 tbsp vanilla extract
- 1 tsp kosher salt (I had to look up what kosher salt meant. It is essentially more raw salt with no iodine etc. I am not sure if it is available by that name in India. I guess normal salt will do too. Since I did not use it, it did not matter to me.)
- Melt butter in a saucepan over low-to-medium heat. Proceed to the next step just before it completely melt or immediately after it.
- Add all the brown sugar and stir until sugar is uniformly wet.
- Stir once in a while until the sugar melts. (It took me almost 10 minutes, although the original recipe talked of 3-5 minutes. So, watch the mixture and take your own time.)
- Add all the cream, lower the flames a bit and whist the mixture until cream is mixed well.
- Turn the heat back to medium and let it boil for 10 minutes. Keep stirring or whisking once in a while.
- Let it cool at room temperature.
- If you are using vanilla and salt, add it a little at a time to taste and mix well.
- Chill in a tight-lid container for later use.
I used butterscotch sauce as sweetener in my usual ice cream recipe to get nice home-made butterscotch ice-cream.
This is original recipe halved. Made 4+1 (small) crepes for me)
- 1/2 cup Maida (all-purpose floor)
- 2 eggs
- 3/4 cup milk
- 1/2 tbsp sugar
- 1.5 tbsp melted cooking butter
- A pinch of salt
- Mix all the ingredients well. Using a blender is recommended for smooth batter. Blend until mixture is smooth and bubbles form on top. (I recently acquired a hand-blender and it was super-convenient for this. Otherwise pour in your usual mixer-grinder or food-processor to make the batter).
- Let batter sit at room temperature for 15 minutes. It can also be refrigerated for up to one day.
- Heat a flat-bottomed pan (flat dosa-tawa will do very well) and coat with butter.
- Pour 1/3 cup of batter at a time and swirl to cover the bottom of the pan.
- Let it cook for 2-3 minutes.
- Lossen the edge with the spatula and then flip. Cook the other side for one minute.
- Slide it off the pan or pick up with the help of spatula.
- Put any filling you want and fold or roll (Abhaya helpfully filled it with peanut-butter and chocolate sauce, while I made crepes!)
- Repeat with remaining batter (1/3 cup at a time)
Crepes can also be served with butterscotch sauce