Crepes with Caramel Sauce and Toasted Pecans Recipe

Name: Crepes with Caramel Sauce and Toasted Pecans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups whole milk; 5 large eggs; 1 cup all purpose flour; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly; 2 tablespoons sugar; 3/4 teaspoon salt; Additional melted butter (for frying); 3 cups cajeta; 3/4 cup whole milk; 3 tablespoons unsalted butter; 3 tablespoons Cognac or brandy; 2 cups pecans, toasted, chopped

Servings: persons

2 1/2 cups whole milk
5 large eggs
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sugar
3/4 teaspoon salt
Additional melted butter (for frying)
3 cups cajeta
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons Cognac or brandy
2 cups pecans, toasted, chopped

1
Combine first 6 ingredients in blender and blend until smooth.
2
Let stand 1 hour at room temperature.
3
Blend again before using.
4
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter.
5
Heat over medium-high heat.
6
Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet.
7
Cook until crepe is golden on bottom, about 1 minute.
8
Turn crepe over and cook until brown on bottom, about 45 seconds.
9
Transfer to paper towel.
10
Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels.
11
Cool.
12
Combine cajeta, milk, and butter in heavy medium saucepan.
13
Bring to boil.
14
Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes.
15
Remove from heat.
16
Stir in Cognac.
17
Place 1 crepe on work surface.
18
Spread with 1 tablespoon sauce.
19
Sprinkle with 1 tablespoon chopped pecans.
20
Fold crepe in half over filling, then in half again, forming triangle.
21
Repeat with remaining crepes, sauce, and pecans.
22
Arrange crepes in two 13x9x2-inch glass baking dishes.
23
(Can be prepared 1 day ahead.
24
Cover and chill crepes and remaining sauce separately.
25
Rewarm sauce just until pourable before continuing.)
26
Preheat oven to 350F.
27
Pour remaining sauce over crepes.
28
Bake until heated through, about 15 minutes.
29
Sprinkle with any remaining pecans and serve.

1041

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 cups whole milk, 5 large eggs, 1 cup all purpose flour, 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly, and more.

Yes, Crepes with Caramel Sauce and Toasted Pecans falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crepes with Caramel Sauce and Toasted Pecans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions