Crepes with Caramel Sauce and Toasted Pecans

Name: Crepes with Caramel Sauce and Toasted Pecans
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mediterranean, French, European
Ingredients: 237 milliliters all purpose flour; 12 servings Additional melted butter (for frying); 3 Tbsps Cognac or brandy; 5 larges eggs; 473 milliliters pecans, toasted, chopped; 1 teaspoons salt; 2 Tbsps sugar; 3 Tbsps unsalted butter; 177 milliliters whole milk; 710 milliliters cajeta

Crepes with Caramel Sauce and Toasted Pecans is a vegetarian recipe with 12 servings. This recipe covers 8% of your daily requirements of vitamins and minerals. One serving contains 233 calories, 5g of protein, and 17g of fat. It works best as a morn meal, and is done in approximately 45 minutes. A mixture of cognac, additional butter, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Combine first 6 ingredients in blender and blend until smooth.

Equipment you will use

Blender

Let stand 1 hour at room temperature. Blend again before using.

Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Heat over medium-high heat.

Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds.

Equipment you will use

Frying Pan

Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.

Ingredients you will need

Crepes

Equipment you will use

Paper Towels

Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes.

Ingredients you will need

Butter

Sauce

Milk

Equipment you will use

Sauce Pan

Remove from heat. Stir in Cognac.

Ingredients you will need

Cognac

Place 1 crepe on work surface.

Spread with 1 tablespoon sauce.

Ingredients you will need

Sauce

Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)

Ingredients you will need

Pecans