Cinnamon Crepes With Caramel Sauce and Pecans |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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This unusual Mexican dessert is very rich and utterly delicious! This is so worth the time it takes. From Cook Now, Serve Later cookbook. Ingredients:
1 quart milk |
4 teaspoons cornstarch |
1/8 teaspoon baking soda |
1 1/4 cups sugar |
2 1/2 inches cinnamon sticks |
5 tablespoons butter or 5 tablespoons margarine |
1 cup pecans, coarsely chopped |
12 dessert crepes (see note) |
Directions:
1. 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.
2. In a small bowl, combine 1 tbls.
3. of the milk, the cornstarch, and baking soda.
4. Set aside.
5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
6. Remove the pan from the heat and stir in the cornstarch mixture.
7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
8. Simmer, uncovered, for 30 minutes, stirring occasionally.
9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
10. Set aside.
11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
13. Remove from the heat.
14. With a slotted spoon, remove the nuts and set aside.
15. Reserve the butter.
16. Preheat the oven to 325*F.
17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
18. of caramel in the center.
19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
20. Brush the edges with butter and place the crepe in a buttered, 13 x9 x2 baking dish.
21. Repeat, overlapping the crepes slightly in the pan.
22. *Atthis point the dessert can be stored.
23. Cover the crepes with foil and place the nuts in a tightly covered container.
24. Cool the sauce to room temperature, then cover tightly.
25. Refrigerate all for up to 24 hours.
26. *.
27. Bake the crepes, uncovered, until heated through-8 to 10 minutes.
28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
29. Drizzle the caramel over the crepes, then sprinkle with the pecans.
30. Serves 6.
31. Enjoy!
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