Buttered Crepes With Caramel And Pecans Food

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.

CARAMEL PECANS

Steps:

• Preheat oven to 250°F.
• Pour pecan halves into greased 9x13" pan and place into oven for 5 minutes.
• Melt butter in medium saucepan over medium heat.
• Stir in brown sugar and corn syrup and cook until sugar is dissolved (this takes at least 3-4 minutes).
• Remove pecans from oven and pour into saucepan/caramel mixture.
• Stir to coat and pour back into 9x13" pan.
• Place back into oven for 45-60 minutes stirring every 15 minutes or so.
• Remove pan and spread pecans onto parchment paper or silpat (I've used wax paper but it sticks at times-if it does put in fridge and remove when cold).
• Separate pecans as they cool (2 forks work well).
• I often HALF this because I can't keep out of them!

BANANA CARAMEL PECAN CREPES

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.

CINNAMON CREPES WITH CARAMEL SAUCE AND PECANS

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!

CLASSIC FRENCH CREPES BEURRE-SUCRE (BUTTER AND SUGAR)

Steps:

• Amounts can be adjusted according to personal taste and the size of your crepes.
• Cut the butter into little pieces.
• Put 1-2 little pieces of butter into a skillet and put the crepe on top of them.
• Scatter the rest of the little pieces of butter over the top of the crepe.
• Let them melt a little.
• Sprinkle the sugar over the melty butter.
• After a few seconds, the sugar will be starting to melt into the butter a little bit but will still be somewhat granular.
• Fold the left third of the crepe over the middle, then fold the right third over that, and let the folded crepe heat in the pan for a few more seconds.
• Remove the crepe from the pan and eat it hot-- the sugar should be mostly melted into the butter, with a hint of pleasantly grainy sugariness at moments.