Crispy Crepes With Dulce De Leche Sauce
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Pecan (coarsely chopped)3.5 tbsps
Unsalted Butter3 tsp
Salt1 cup
Whole Milk3 large
Egg2 cup
All-Purpose Flour1 cup
Heavy CreamDirections:
1
Preheat oven to 350 degrees F
2
Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes
3
Toss immediately with 1/2 tablespoon butter and 1/4 teaspoon salt
4
Melt remaining 3 tablespoons butter in a well-seasoned crepe pan or an 8-inch nonstick skillet
5
Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth
6
Pour in melted butter, leaving a film of butter in skillet, and blend until well combined
7
Heat skillet over moderately high heat until hot but not smoking
8
Half fill a 1/4-cup measure with batter and holding skillet off heat, pour in batter, immediately swirling and tilting the skillet to create a thin even layer
9
(If batter sets before skillet is coated, reduce heat slightly
10
Next crepe will be better
11
) Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds
12
Flip crepe carefully and cook until golden, about 15 seconds more
13
Sprinkle crepe lightly with sugar
14
Make more crepes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar
15
Preheat broiler and butter an 8-inch round flameproof shallow baking dish
16
Heat dulce de leche and cream in a small saucepan over moderate heat, stirring, until smooth
17
Reduce heat and simmer until slightly thickened, about 1 minute
18
Fold crepes into eighths and arrange in baking dish
19
Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds
20
Serve with sauce and pecans