Buttered Crepes With Caramel And Pecans Recipes

CREPES WITH CARAMEL SAUCE AND TOASTED PECANS

Steps:

• For crepes:
• Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. 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. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
• For sauce:
• 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. Remove from heat. Stir in Cognac.
• Place 1 crepe on work surface. Spread with 1 tablespoon 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.)
• Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.

BUTTERED CREPES WITH CARAMEL AND PECANS

Steps:

• Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
• Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
• Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
• Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
• Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
• Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
• Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.

CINNAMON CREPES WITH CARAMEL SAUCE AND PECANS

Steps:

• Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter.
• In a small bowl, combine 1 tbls.
• of the milk, the cornstarch, and baking soda.
• Set aside.
• In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
• Remove the pan from the heat and stir in the cornstarch mixture.
• (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
• Simmer, uncovered, for 30 minutes, stirring occasionally.
• Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
• Set aside.
• Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
• Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
• Remove from the heat.
• With a slotted spoon, remove the nuts and set aside.
• Reserve the butter.
• Preheat the oven to 325*F.
• Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
• of caramel in the center.
• Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
• Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
• Repeat, overlapping the crepes slightly in the pan.
• *Atthis point the dessert can be stored.
• Cover the crepes with foil and place the nuts in a tightly covered container.
• Cool the sauce to room temperature, then cover tightly.
• Refrigerate all for up to 24 hours.
• *.
• Bake the crepes, uncovered, until heated through-8 to 10 minutes.
• Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
• Drizzle the caramel over the crepes, then sprinkle with the pecans.
• Serves 6.
• Enjoy!