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.
CARAMEL BANANA CREPES RECIPE BY TASTY
Here's what you need: all-purpose flour, eggs, butter, granulated sugar, milk, butter, brown sugar, cinnamon, bananas, whipped cream, caramel sauce
Provided by Tasty
Categories Breakfast
Yield 2 servings
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, eggs, butter, and sugar, stirring until ingredients are slightly mixed.
- Add the milk ½ cup (120 ml) at a time, stirring vigorously, making sure the milk is completely incorporated into the batter and that the batter is smooth before adding more milk.
- Repeat with the rest of the milk. The batter should be very liquidy and have no lumps.
- In a pan over medium heat, pour ⅓ cup (95 grams) of the batter in the center and swirl the batter around the edges of the pan until set.
- To know when the crepe is ready to flip, lift up one of the edges about ⅓ of the way. The bottom side should be golden brown. Flip the crepe.
- Cook until the edges are starting to slightly crisp.
- Remove from heat and cover with a paper towel to make sure the crepes stay moist.
- In a pan over medium heat, mix the brown sugar and butter until slightly bubbling.
- Add the cinnamon and bananas, stirring until bananas are evenly coated with the caramel.
- Remove from heat and cool.
- Spread half of the banana mixture on half of one crepe.
- Fold the other half of the crepe on top of the bananas, then fold the crepe in half.
- Repeat with the other crepe.
- Serve with whipped cream and a drizzle of caramel sauce.
- Enjoy!
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
APPLE CARAMEL CALVADOS CREPES
There is no doubt that this recipe is an undertaking, what with cooking the apples, making the crepes and some Calvados-flavored sauce. But if you want, you could do away with the sauce and crepes, and serve the buttery, almost caramelized apples over good vanilla ice cream. And even though you need to rustle up the three components, it is an easy choice when you have guests over, as everything can be made in advance. The apples and sauce can be reheated at the last minute and their warmth heats up the thin, pliable crepes.
Provided by Nigella Lawson
Time 1h
Yield 6 servings
Number Of Ingredients 14
Steps:
- In a blender or food processor, combine flour, milk and egg. Process just until blended. Pour into a pitcher and stir in 2 tablespoons melted butter and the Calvados.
- Place a crepe pan or small nonstick skillet over medium-high heat. Brush with butter. Allow pan to heat for about a minute; if it is not hot enough batter will not spread thinly. Ladle a scant 1/4-cup batter into pan and quickly swirl so batter forms a thin pancake. Return pan to heat and watch for tiny bubbles to form on surface and edges of pancake. Flip pancake; it should be light golden brown. Allow to cook about 30 seconds longer, then transfer to a plate lined with parchment paper. Continue making pancakes, layering each one with parchment. Crepes may be covered and stored at room temperature for up to a day.
- Peel, core and cut each apple in two. Cut the two pieces into four wedges, and cut each wedge crosswise. Place in a saucepan and add lemon juice, butter and sugar. Place over medium heat and cook uncovered, stirring occasionally, for 10 minutes. Cover and continue to cook and stir for another 10 minutes. Allow to cool for 5 minutes before serving.
- In a small saucepan combine the butter, brown sugar and corn syrup. Bring to a boil and simmer for 2 minutes, then add cream and Calvados. Continue to simmer until thickened slightly, 2 to 3 minutes.
- To assemble, place a room-temperature crepe on a plate. Spoon warm apple filling into center, and fold edges over it. Drizzle warm sauce on top. Repeat with remaining crepes, and serve.
Nutrition Facts : @context http, Calories 473, UnsaturatedFat 7 grams, Carbohydrate 62 grams, Fat 23 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 14 grams, Sodium 76 milligrams, Sugar 42 grams, TransFat 1 gram
CARAMEL CREAM CREPES
Created by our Test Kitchen, these lovely, homemade crepes with a creamy caramel filling are a cinch to whip up with a flavor guests are sure to rave about.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.
Nutrition Facts : Calories 206 calories, Fat 6g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 227mg sodium, Carbohydrate 25g carbohydrate (10g sugars, Fiber 3g fiber), Protein 8g protein.
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.
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 APPLE CREPES
Make and share this Caramel Apple Crepes recipe from Food.com.
Provided by Galley Wench
Categories Dessert
Time 50m
Yield 12 small crepes, 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Place 1/4 cup raisins in small bowl and add 2 tablespoons of rum or brandy. Set aside.
- Crepes:.
- Combine flour, milk, eggs, oil and salt; beat until smooth and lump free.
- Heat a small skillet or crepe pan, spray with non-stick oil and remove from heat.
- Spoon in 2 Tbsp batter; tilt skillet to spread evenly.
- Return to heat; brown on one side.
- Invert pan over paper towel to remove.
- Repeat with remaining batter.
- Apple Filling:.
- In a heavy small saucepan melt butter, add brown sugar; cook and stir over medium-high heat until sugar is dissolved and creamy. Remove from heat. Slowly and carefully stir in whipping cream (mixture will bubble up).
- Set aside.
- Toss apple slices with lemon juice, cinnamon and nutmeg.
- Melt butter in a medium skillet over medium heat. Add apple slices; cook, uncovered, for 4 to 6 minutes until tender, stirring occasionally. Add raisins and 1/4 of the caramel sauce.
- Top crepes (browned side down) with apple mixture and fold (browned side is now showing). Place 2-3 crepes on individual serving dishes; top with pecans and dust with powdered sugar.
- Serve with ice cream with caramel sauce drizzled over top.
Nutrition Facts : Calories 986.1, Fat 59.6, SaturatedFat 30.6, Cholesterol 248.3, Sodium 449.8, Carbohydrate 106.7, Fiber 3.8, Sugar 71.5, Protein 12.2
ROASTED PEARS WITH CARAMEL SAUCE
This golden, glossy delight could not be easier to make. All major varieties of pears - Bartlett, Bosc, red, Anjou - work equally well. However, Bosc roasts up slightly firmer than the others.
Provided by USA WEEKEND columnist Pam Anderson
Categories Desserts
Yield 4
Number Of Ingredients 5
Steps:
- Adjust oven rack to center position and heat oven to 400 degrees. Place butter in a baking pan large enough to hold the pears in a single layer: set in the heating oven until it melts.
- Sprinkle sugar over melted butter, then place pears, cut side down, on top. Bake until tender, about 30 minutes.
- Remove pan from oven, turn pears over and baste with pan sauce. Return to oven; bake until golden and glossy, about 10 minutes longer.
- Let cool slightly. Transfer pears to dessert plates or bowls. Top each with dollop of sour cream, drizzle with caramel pan sauce, sprinkle with nuts and serve.
Nutrition Facts : Calories 512.2 calories, Carbohydrate 82.9 g, Cholesterol 43.2 mg, Fat 21.3 g, Fiber 5.9 g, Protein 3.4 g, SaturatedFat 11.5 g, Sodium 146.8 mg, Sugar 70.3 g
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