Praline Pecan Crêpes
These buttery, rich dessert crêpes are easy to prepare—and so very delicious to eat.
3/4 cup all-purpose flour
1 1/2 teaspoons granulated sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 large egg
1 tablespoon butter or margarine, melted
1/4 teaspoon vanilla extract
1 teaspoon butter or margarine
1/4 cup butter or margarine
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 tablespoon vanilla extract
- For Crêpes: Combine flour, 1 1/2 teaspoons sugar, baking powder and salt in small mixer bowl. Add all remaining crêpes ingredients except 1 teaspoon butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
- Melt 1 teaspoon butter in 6 or 8-inch 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 crépe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crépe on plate. Repeat with remaining batter, placing waxed paper between each. Cover crêpes. Set aside.
- For Sauce: Melt 1/4 cup butter in 10-inch 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).
- Fold each crêpe in half; fold in half again to form triangles. When sauce begins to thicken arrange crêpes in skillet. Cook, spooning sauce over crêpes occasionally, until crêpes are heated through (3 to 4 minutes). Serve warm crêpes with sauce.
Makes 8 servings (2 cups sauce).
Nutritional Information Per Serving (1/8 of recipe): Calories: 220, Fat: 11 g, Cholesterol: 50 mg, Sodium: 180 mg, Carbohydrates: 26 g, Dietary Fiber: 1 g, Protein: 4 g.