Crepes With Caramel Sauce And Toasted Pecans Recipe Epicuriouscom

CRISPY CREPES WITH DULCE DE LECHE SAUCE

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
• Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
• Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
• Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
• Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
• Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
• Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.

CREPAS DE CAJETA

Steps:

• TO MAKE THE 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 minutes total. Transfer to a 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 the recipe.
• 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 the heat, add the brandy, and return to the 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 triangles (alternatively, you can form the triangles beforehand and then submerge in the sauce or pour the sauce over them, but if you fold them once they are in the cajeta, you will ensure that they are evenly coated). Place about 3 on each plate and top with some of the toasted pecans.

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.

FRENCH CRêPES

Steps:

• Combine the flour and salt in a bowl; set aside.
• Using a whisk or a mixer set on medium speed, beat the eggs in a large bowl for 1 minute, or until frothy. Add the milk and butter and beat for 1 minute, or until well combined.
• Gradually add the flour mixture to the egg mixture and blend well with a large wooden spoon. Allow the batter to rest for 20 to 30 minutes.
• When ready to cook, gently stir the crêpe batter. Very lightly butter the pan and use a paper towel to wipe off any excess.
• Starting in the very center of the pan, slowly pour in enough batter to just coat the entire bottom of the pan. Carefully tilt and rotate the pan so the batter completely covers the bottom.
• Cook the crêpe for about 1 minute, or until the bottom is light brown and comes off the pan easily. Flip the crêpe with a rubber spatula or your fingers, and let it cook on the second side for about 30 seconds, just until browned (the first side cooked will be darker). Slide the crêpe onto a plate.
• Continue to cook the crêpes, stacking them evenly one on top of the other, until all the batter is used up. As you cook, keep the crêpes warm in a 200°F oven, covered with a damp kitchen towel.
• To serve, peel the crêpes from the pile, lay them out flat, and spoon on your choice of filling.
• Make Cinnamon Pear Compote (page 277) and place 1/4 cup onto each crêpe. Fold over and griddle until the crêpe is very hot. These crêpes are also great drizzled with chocolate sauce (see Chocolate and Sautéed Banana Crêpes, page 145).
• Make Applesauce (page 279) and place about 1/4 cup onto each crêpe. Sprinkle with 1/4 cup grated Cheddar cheese per crêpe. Fold over and griddle until the crêpe is very hot.
• Spread about 2 tablespoons Nutella (chocolate hazelnut butter) onto each crêpe. Fold over and griddle until the crêpe is very hot.