SKINNY CHOCOLATE CREPES WITH BANANA-PECAN TOPPING
75% less sat fat • 100% less cholesterol than the original recipe. Don't be fooled! This impressive dessert is much easier to make than it looks and much less decadent than it tastes.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- For crepe batter: In a medium bowl, combine flour, brown sugar, cocoa powder, and salt. Add milk, egg product, oil, and vanilla; whisk until combined.
- Heat a lightly oiled 7- to 8-inch nonstick skillet with flared side over medium heat. Remove from heat. Spoon in about 2 tablespoons of the crepe batter; lift and tilt skillet to spread batter. Return to heat; cook until top is set and dry (30 to 45 seconds). (Or cook on a crepe maker according to manufacturer directions.) Invert skillet over paper towels; remove crepe. Repeat with remaining batter, oiling skillet occasionally. (Should have 8 or 9 crepes.) Set crepes aside.
- Peel bananas; halve lengthwise, then crosswise. Preheat a lightly oiled nonstick grill pan or large nonstick skillet over medium heat for 1 to 2 minutes. Grill or cook bananas for 3 to 4 minutes or until browned and softened, turning once. Remove bananas from grill pan or skillet.
- In a small saucepan, heat ice cream topping over low heat until heated through. Remove from heat; stir in rum extract.
- To serve, divide crepes among eight dessert plates, folding crepes as desired. Top crepes with banana pieces; drizzle with caramel mixture. Sprinkle with pecans.
Nutrition Facts : Calories 150, Carbohydrate 29 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 crepe, 1/2 banana, 1/2 tablespoon sauce, and 1/2 tablespoon pecans, Sodium 75 mg, Sugar 12 g, TransFat 0 g
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!
CRISPY CREPES WITH DULCE DE LECHE SAUCE
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
- Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
- Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
- Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
- Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
- Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
- Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.
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
PUMPKIN PANCAKES WITH CARAMEL PECAN SAUCE
Pumpkin Pancakes with Caramel Pecan Sauce - these delicious Autumn breakfast pancakes are perfect for the holiday season (Thanksgiving and Christmas). Alternatively, you can use dulce de leche sauce.
Provided by Julia
Categories Breakfast
Time 40m
Number Of Ingredients 12
Steps:
- In a large bowl, combine pumpkin, milk, melted butter, egg, and brown sugar. Whisk until well combined, and the mixture is of even consistency.
- In a separate bowl, combine dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg - mix well to combine.
- Add dry ingredients to wet ingredients and whisk until just combined.
- Heat up a griddle to medium heat, grease lightly if necessary. Use 1/4 measuring cup to ladle each pancake on the griddle. Cook until golden brown, flip to the other side, and cook until golden brown on the other side.
- Serve pumpkin pancakes drizzled with caramel sauce and topped with chopped pecans. Alternatively, serve them with dulce de leche.
Nutrition Facts : Calories 164 kcal, Carbohydrate 22 g, Protein 3 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 76 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
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.
CARAMEL PECAN SAUCE
Steps:
- Place pecans in a microwaveable dish (I use a glass pie plate) with 3 T. butter. Cook for 4- 7 minutes, stirring twice. Watch them VERY carefully so they don't burn! (Microwaves will vary--start with the least amount of time, then check them before adding more time.)
- In another microwave safe bowl (I like using glass bowls--a glass batter bowl is my favorite), place remaining butter and heat until melted. Whisk in brown sugar, flour, corn syrup, and evaporated milk until blended. Cook on high 6-8 minutes, stirring 2-3 times, until the sugar is dissolved.
- Add in the pecans, and stir well. Pour into jars! Makes approximately 3 c. of sauce.
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
EGGNOG CHEESECAKE WITH PECAN CARAMEL SAUCE
Make and share this Eggnog Cheesecake With Pecan Caramel Sauce recipe from Food.com.
Provided by Lvs2Cook
Categories Cheesecake
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300 degrees.
- Combine 1/4 cup butter, wafer crumbs and white sugar.
- Press firmly on the bottom of a 9-inch springform pan.
- In a large bowl, beat the cream cheese until fluffy.
- Gradually beat in the sweetened condensed milk until smooth.
- Add eggs.
- Mix well.
- Stir in 1/4 cup rum, vanilla and nutmeg.
- Pour into prepared pan.
- Bake at 300 degrees for 40 to 50 minutes or until the cake springs back when lightly touched.
- Cool.
- Chill.
- To make the sauce~In a small bowl, dissolve the cornstarch in the cup of water.
- In a medium saucepan, melt the 2 tablespoons butter.
- Stir in the brown sugar and cornstarch mixture.
- Bring to a boil, stirring constantly.
- Reduce heat and simmer for 10 minutes.
- Remove from heat.
- Add the 2 tablespoons dark rum.
- Cool.
- Just before serving, stir the pecans into the sauce.
- Remove the sides of the springform pan from the cheesecake.
- Serve with the sauce.
Nutrition Facts : Calories 863.5, Fat 56.3, SaturatedFat 29.7, Cholesterol 212.6, Sodium 515.2, Carbohydrate 71.8, Fiber 1.4, Sugar 42.8, Protein 15
CREPES WITH CARAMEL-PECAN SAUCE
This is a recipe that comes from Mexico, I know crepes are very Frech but this one is diferent, we use our famous Cajeta made in Guanajuto, Mexico. (FROM MY SWEET MEXICO)
Provided by yolanda garibay
Categories Other Desserts
Time 1h30m
Number Of Ingredients 13
Steps:
- 1. To make crepes: Combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using. Heat a small nonstick pan (about 8 inches)over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minututes total. Transfer to plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again(this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with recipe.
- 2. To make the caramel sauce, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from heat, add brandy and return to heat, tilting the pan slightly to light the alcohol and burn it off (BE CAREFUL). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like a triangles. Place 3 on each plate and top with toasted pecans.
CARAMEL PECAN SAUCE
Enjoy this sweet pecans and caramel sauce ready in 30 minutes.
Provided by Pillsbury Kitchens
Categories Dessert
Time 30m
Yield 27
Number Of Ingredients 6
Steps:
- In medium saucepan, combine all ingredients except vanilla; mix well. Bring to a boil over medium heat, stirring occasionally. Boil 3 to 4 minutes, stirring occasionally. Remove from heat.
- Stir in vanilla. Cool about 15 minutes or until thickened. Store in refrigerator.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Tablespoon, Sodium 15 mg, Sugar 10 g, TransFat 0 g
PECAN PIE CHEESECAKE WITH CARAMEL-PECAN SAUCE
The better the quality of the bourbon you use, the better the flavor in both the cheesecake and the sauce. For a simpler dessert, skip the cheesecake and serve the delectable sauce over pound cake or ice cream. I have been making cheesecakes for a long time but this took my breath away and it is scrumptious! ;) CuisineAtHome - Issue 78, December 2009..Cooling times have not been included, about 3 to 24 hours.
Provided by Manami
Categories Cheesecake
Time 2h30m
Yield 1 9-inch CheeseCake
Number Of Ingredients 18
Steps:
- Preheat oven to 375ºF, coat a 9-inch springform pan with nonstick spray and wrap entire outside of pan in foil; set aside.
- MAKE THE CRUST:.
- Process chocolate wafers and the 1/2 cup pecans for the crust in a food processor until fine.
- With processor running, drizzle in the melted butter.
- Press mixture into the bottom of the pan (tamping the crust with a heavy, flat-bottomed object like a glass or measuring cup ensures a firm crust) & bake for 10 minutes.
- Reduce oven to 325ºF.
- MAKE THE CHEESECAKE:.
- Beat cream cheese, 1 stick butter, 1/2 cup granulated sugar, 1/2 brown sugar, and table salt in a large bowl until mixture is fluffy, periodically scraping sides of the bowl.
- Add eggs one at a time, fully beating to incorporate into batter after each addition.
- Add 1/2 cup cream, 1/4 cup bourbon and vanilla; beat until ingredients are completely incorporated into batter.
- Pour filling over crust, smoothing the top of filling.
- Transfer cheesecake to a roasting pan; place in the oven.
- Pour boiling water into the roasting pan a third of the way up the sides of the foil-wrapped springform pan. (A water bath surrounds the cake with gentle even heat, reducing the possibility that it will crack on top.).
- Bake cheesecake until it reaches 155º and sides are set but center still jiggles, about 1 hour.
- Turn off the oven, leave cheesecake inside for an hour with oven door closed. (In other recipes I have read that one should leave the door ajar - here we did the way they said & it was splendid!).
- Remove cheesecake from oven; cool to room temperature.
- Cover cheesecake with plastic wrap; chill 3-24 hours before using.
- Remove from refrigerator 30 minutes before serving.
- MAKE THE SAUCE:.
- Combine the 1 1/2 cups brown sugar, 1/2 cup cream, 1/2 stick butter, 1/4 cup bourbon and kosher salt for the sauce in a saucepan.
- Bring mixture to a boil over medium-low heat. (Don't stir topping, but keep a close eye on it so it doesn't boil over.).
- Simmer topping 10 minutes.
- Stir the 1 1/2 cups pecans into the caramel topping.
- Let topping stand until slightly thickened and cooed to room temperature, 15-20 minutes.
- To serve, spoon sauce over cheesecake. (Serve remaining sauce on in dividual slices.).
Nutrition Facts : Calories 9638.1, Fat 701.8, SaturatedFat 345.9, Cholesterol 2200.4, Sodium 5824.5, Carbohydrate 707.5, Fiber 26.2, Sugar 585.6, Protein 107.8
EMERIL'S CHOCOLATE STRAWBERRY CREPES WITH CARAMEL SAUCE
This recipe is Sandra Lee's adaption of Emeril Lagasse's crepe recipe and is featured in one of Sandra Lee's Semi-Homemade Cooking cookbooks.
Provided by Mom2Rose
Categories Dessert
Time 35m
Yield 6 crepes, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, macerate strawberries, sugar and Grand Marnier for 30 minutes.
- Lay a crepe flat on a serving plate and lightly spread with 1 tablespoon of Nutella, 1 tablespoon of whipped topping and 1/4 cup sliced strawberries.
- Roll crepe or fold in quarters.
- Drizzle with caramel sauce.
- Serve immediately with a dusting of cocoa powder.
Nutrition Facts : Calories 135.8, Fat 7, SaturatedFat 1.9, Cholesterol 4.8, Sodium 16.1, Carbohydrate 17.1, Fiber 1.7, Sugar 14.4, Protein 1.4
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