Put all the ingredients for the batter in a large bowl and mix.
Place a lightly oiled pancake pan over a medium heat. Drop a spoonful of the batter at a time into the hot pan to form small discs 10 cm across. After a few minutes, check their colour and turn over the pancakes. Transfer them to a plate and repeat the steps with the rest of the batter.
Make the caramel sauce. In a saucepan, bring the cream to the boil. In another saucepan, heat a third of the sugar over a medium heat. When it begins to melt and turn a light blond colour, add a further third.
Repeat the process with the remaining third. When your caramel has a nice amber colour, pour the hot cream into the caramel in two batches, stirring to dissolve each time. Be careful not to burn yourself with the steam from the hot cream. Boil for 5 minutes to reduce the cream.
Pour the crème caramel into jam jars and leave to cool. Store in the fridge or serve with your pancakes