Crunchy Pecan-Crepes
Very buttery and rich dish, these sweet crepes are easy to prepare and delicious to eat.
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Course/Dish:
Occasions:
Serves:
6
Ingredients
Crepes Ingredients:
3/4-cup all-purpose flour
1 1/2 tsp. granulated sugar
1/4 tsp. baking powder
1/4 tsp. salt
1-cup milk
1 large egg
1 tbsp. butter or margarine, melted
1/4 tsp. vanilla extract
1 tsp. butter or margarine
Sauce Ingredients:
1/4-cup butter or margarine
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tbsp. cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 tbsp. vanilla extract
Methods/steps
Combine flour, 1 1/2 tsp. sugar, baking powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 tsp. butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
Melt 1 tsp. butter in 6 or 8 in. skillet until sizzling. For each crêpe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crêpe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes) and place crêpe on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.
Melt 1/4-cup butter in 10-in. skillet over medium heat; stir in 1/4-cup sugar, brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
Meanwhile, fold each crêpe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.
Melt 1 tsp. butter in 6 or 8 in. skillet until sizzling. For each crêpe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crêpe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes) and place crêpe on plate. Repeat with remaining batter, placing waxed paper between each. Cover crepes. Set aside.
Melt 1/4-cup butter in 10-in. skillet over medium heat; stir in 1/4-cup sugar, brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
Meanwhile, fold each crêpe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.
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