CREPES WITH CARAMEL SAUCE AND TOASTED PECANS
Categories Milk/Cream Egg Nut Dessert Bake Pecan Brandy Spring Pan-Fry Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 14
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
This delicious recipe for buttered crepes with caramel and pecans comes courtesy of Rick Bayless.
Provided by Martha Stewart
Categories Crepe Recipes
Number Of Ingredients 12
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.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
CARAMEL PECAN PIE
Buttery, nutty, and a touch of caramel, this is a very yummy pie! Full of flavor! Serve hot or cold, with a good size dollop of whipped topping or vanilla ice cream.
Provided by CORWYNN DARKHOLME
Categories Desserts Pies Pecan Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C.) In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.
- In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.
- Bake in the preheated oven for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.
Nutrition Facts : Calories 535.5 calories, Carbohydrate 66.4 g, Cholesterol 88.8 mg, Fat 28.6 g, Fiber 2.1 g, Protein 7.4 g, SaturatedFat 8.1 g, Sodium 371.2 mg, Sugar 49.6 g
CINNAMON CREPES WITH CARAMEL SAUCE AND PECANS
This unusual Mexican dessert is very rich and utterly delicious! This is so worth the time it takes. From Cook Now, Serve Later cookbook.
Provided by Sharon123
Categories Breakfast
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 482.5, Fat 28.6, SaturatedFat 10.9, Cholesterol 48.2, Sodium 174.2, Carbohydrate 53.4, Fiber 1.8, Sugar 42.4, Protein 7.1
BANANA CARAMEL PECAN CREPES
Make and share this Banana Caramel Pecan Crepes recipe from Food.com.
Provided by Lacy S.
Categories Dessert
Time 40m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix together all ingredients for the crepes.
- Heat a small skillet over med high heat and spray with non-stick cooking spray.
- Pour 1/4 cup of batter in skillet and swirl around to coat the bottom of the pan.
- When the crepes begin to pull away from the side of the pan flip crepe and cook for about 30 seconds.
- Remove from pan and set aside.
- Melt butter in a large nonstick skillet over medium-high heat.
- Add pecans; saute 1 minute.
- Add bananas; saute 2 minutes.
- Drizzle with 1/3 cup syrup; cook 1 minute.
- Remove from heat.
- Spoon about 1/3 cup banana mixture into the center of each crepe.
- Fold sides and ends over.
- Place on a serving platter, seam sides down; drizzle with remaining syrup.
Nutrition Facts : Calories 263.6, Fat 13.3, SaturatedFat 6.2, Cholesterol 59.9, Sodium 130.7, Carbohydrate 33.5, Fiber 3, Sugar 11.3, Protein 5
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL-PECAN COOKIE BUTTER BARS
These cookie butter bars were an instant hit in my house. I love cookie butter and thought this was another tasty way to use it. The cookies freeze well, too. -Sherry Little, Cabot, Arkansas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a large bowl, cream butter, sugars and cookie butter until light and fluffy, 5-7 minutes. Beat in egg. Gradually beat in flour. Spread onto bottom of greased 13x9-in. baking pan. Sprinkle with pecans; press lightly into dough. Bake until edges are lightly browned, 15-20 minutes., Meanwhile, in a large saucepan, combine caramels and cream. Cook and stir over medium-low heat until caramels are melted. Remove from heat; stir in vanilla. Pour over crust. Cool completely in pan on a wire rack., In a microwave, melt chocolate chips and shortening; stir until smooth. Drizzle over bars; let stand until set. Cut into bars.
Nutrition Facts : Calories 285 calories, Fat 17g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 149mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
More about "buttered crepes with caramel and pecans recipes"
BUTTERED CREPES WITH CARAMEL AND PECANS | SOCIAL …
From social-cookbook.com
CREPES WITH CARAMEL SAUCE AND TOASTED PECANS - MEDITERRANEAN …
From fooddiez.com
FRENCH CREPES WITH PEARS AND CARAMEL SAUCE - MY PARISIAN KITCHEN
From myparisiankitchen.com
BUTTER PECAN CARAMEL CAKE - MRS HAPPY HOMEMAKER
From mrshappyhomemaker.com
CARAMEL BUTTER PECAN COOKIES - THE BUSY BAKER
From thebusybaker.ca
CARAMEL APPLE CREPES | BETTER HOMES & GARDENS
From bhg.com
BUTTERED CREPES WITH CARAMEL AND PECANS | PECAN RECIPES, MEXICAN ...
From pinterest.co.uk
CREAMY DARK CARAMEL & PECAN CREPES - LOVE FRENCH FOOD
From lovefrenchfood.com
BUTTERED CREPES WITH CARAMEL AND PECANS (CREPAS CON CAJETA) …
From eatyourbooks.com
CREPES WITH CARAMEL SAUCE AND TOASTED PECANS RECIPE
From bonappetit.com
BUTTERED CREPES WITH CARAMEL AND PECANS - MEALPLANNERPRO.COM
From mealplannerpro.com
BUTTERED CRêPES WITH CARAMEL AND PECANS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
BANANA, CARAMEL & PECAN CREPES - SAFEWAY
From safeway.ca
BUTTERED CREPES WITH CARAMEL ONTARIO PEACHES - READER'S DIGEST …
From readersdigest.ca
BUTTERED CREPES WITH CARAMEL AND PECANS | RECIPE - PINTEREST
From pinterest.com
CARAMEL PECAN SLAB PIE RECIPE - BELLE OF THE KITCHEN
From belleofthekitchen.com
CREPES WITH CARAMEL SAUCE AND TOASTED PECANS - MEDITERRANEAN …
From fooddiez.com
FRENCH CREPES WITH SALTED BUTTER CARAMEL RECIPE - THE SPRUCE EATS
From thespruceeats.com
CREPES WITH CARAMEL SAUCE RECIPE - SERIOUS EATS
From seriouseats.com
BUTTERED CREPES WITH CARAMEL AND PECANS (CREPAS CON CAJETA)
From gringokitchen.blogspot.com
BEST BUTTER PECAN CARAMEL CAKE RECIPE FROM SMITH'S - SMITH DAIRY
From smithsbrand.com
CREPES WITH CARAMEL SAUCE AND TOASTED PECANS - PLAIN.RECIPES
From plain.recipes
BUTTERED PECAN CARAMEL CAKE - TASTE OF THE SOUTH MAGAZINE
From tasteofthesouthmagazine.com
BANANA, CARAMEL & PECAN CREPES - SOBEYS INC.
From sobeys.com
UPSIDE-DOWN PECAN AND BUTTERSCOTCH CARAMEL CAKE | RICARDO
From ricardocuisine.com
CARAMEL AND COOKIE BUTTER CREPES - EASY PEASY MEALS
From eazypeazymealz.com
CARAMELIZED PECANS (STOVETOP RECIPE) - STRIPED SPATULA
From stripedspatula.com
BUTTERED CREPES WITH CARAMEL ONTARIO PEACHES - PRODUCE MADE …
From producemadesimple.ca
BANANA CARAMEL PECAN CREPES RECIPE - FOOD NEWS
From foodnewsnews.com
BUTTERED CREPES WITH CARAMEL ONTARIO PEACHES
From preprod.readersdigest.ca
BUTTERED CREPES WITH CARAMEL ONTARIO PEACHES - PRODUCE MADE …
From pinterest.ca
CARAMEL PECAN CHEESECAKE - BUTTER BE READY
From butterbeready.com
BANANA, CARAMEL & PECAN CREPES | FOODLAND
From foodland.ca
CARAMEL PECAN NO-BAKE CHEESECAKE - SOUTHERN BITE
From southernbite.com
BANANA CARAMEL PECAN CREPES RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love