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; 6 Tbsps (3/4 stick) unsalted butter, melted, cooled slightly; 177 milliliters whole milk

You can never have too many morn meal recipes, so give Crepes with Caramel Sauce and Toasted Pecans a try. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 258 calories, 5g of protein, and 20g of fat per serving. This recipe serves 12. If you have all purpose flour, butter, cognac, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Combine first 6 ingredients in blender and blend until smooth.

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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

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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.

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Frying Pan

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

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Crepes

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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

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Sauce Pan

Remove from heat. Stir in Cognac.

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Cognac

Place 1 crepe on work surface.

Spread with 1 tablespoon sauce.

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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

Crepes

Sauce

Preheat oven to 350°F.

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Oven

Pour remaining sauce over crepes.

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Crepes

Sauce

Bake until heated through, about 15 minutes.

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Oven

Sprinkle with any remaining pecans and serve.

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Pecans

Equipment

Ingredients

Servings:

237milliliters

all purpose flour 12servings

Additional melted butter (for frying)3Tbsps

Cognac or brandy 5larges

eggs 473milliliters

pecans, toasted, chopped 1teaspoons

salt 2Tbsps

sugar 6Tbsps

(3/4 stick) unsalted butter, melted, cooled slightly 177milliliters

whole milk

Recommended wine: Bordeaux, Champagne, White Burgundy

Bordeaux, Champagne, and White Burgundy are great choices for French. French wine is just as diverse as French food, but you rarely go wrong with champagne. If your meal calls for a white wine, you might also try a white burgundy. For a red, try a red bordeaux blend. The Chateau Pindefleurs St-Emilion Bordeaux with a 4.5 out of 5 star rating seems like a good match. It costs about 22 dollars per bottle.