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Praline Pecan Crepes

RG

Ingredients

Crepes

  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons sugar
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 1 egg
  • 1 tablespoon butter, melted
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon butter

Sauce

  • 1/4 cup butter
  • 1/4 cup sugar
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon cornstarch
  • 1 3/4 cups water
  • 1/4 cup chopped pecans
  • 1 tablespoon vanilla extract
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Instructions

  1. Combine flour, 1 1/2 teaspoons sugar, baking powder and salt in small mixer bowl.
  2. Add all remaining crepes ingredients except 1 teaspoon butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).
  3. Melt 1 teaspoon butter in 6 or 8-inch skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepe on plate. Repeat with remaining batter, placing wax paper between each. Cover crepes. Set aside.
  4. Melt 1/4 cup butter in 10-inch skillet over medium heat; stir in 1/4 cup sugar, brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).
  5. Meanwhile, fold each cr pe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes).
  6. Serve warm crepes with sauce.

Yield: 8 servings (2 cups sauce)

Nutrition Facts (1 serving): Calories: 220; Fat: 11 g; Cholesterol: 50 mg; Sodium: 180 mg; Carbohydrates: 26 g; Dietary Fiber: 1 g; Protein: 4 g




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