Crepes With Caramel Pecan Sauce Recipes

PECAN CARAMEL SAUCE

Steps:

• Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.

CREPES WITH CARAMEL-PECAN SAUCE

Steps:

• 1. To make crepes: Combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using. Heat a small nonstick pan (about 8 inches)over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minututes total. Transfer to plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again(this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with recipe.
• 2. To make the caramel sauce, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from heat, add brandy and return to heat, tilting the pan slightly to light the alcohol and burn it off (BE CAREFUL). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like a triangles. Place 3 on each plate and top with toasted pecans.

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!