Creamy Dark Caramel And Pecan Crepes Recipe
I absolutely adore this crepe recipe because it brings back those cozy brunch vibes with its delicate texture and luscious caramel sauce that feels like a warm hug. Plus, the toasted pecans add just the right amount of crunch, making every bite a delightful dance of sweet and nutty flavors!
I adore the way that the dark, creamy caramel complements the toasted pecans in these light, delicate, homemade crepes. The first step is to make the crepes, which are simple and come together in that order: 1 cup of all-purpose flour; 2 large eggs; 1/2 cup of milk.
And somehow, with that unfancy list of ingredients, they become this wonderful, decadent vehicle suitable for carrying either breakfast or dessert, depending on which way the maple syrup or caramel sauce is drizzled.
Ingredients
Universal flour: Serves as the foundation and form, loaded with starch.
Big eggs: Contribute protein; assist in binding.
Sugar in granulated form: Imparts sweetness to the dish, absolutely necessary for the formation of caramel.
Richness and creaminess are added to the caramel with heavy cream.
Pecans: Contributes to satisfying extra crunch, delicious flavor, and wealth of healthy fats.
Sea salt: Intensifies the sweetness, balancing flavors.
Ingredient Quantities
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 cup pecans, toasted and roughly chopped
- Extra butter for cooking crepes
Instructions
1. In a sizable bowl, combine the flour and salt. In another bowl, mix the eggs, milk, 1/2 cup water, and melted butter. Slowly add the wet ingredients to the bowl of dry ingredients, stirring until the mixture is smooth. Set the batter aside to rest for 30 minutes.
2. In a medium saucepan, combine the granulated sugar and 1/4 cup water. Place over medium heat. Stir now and then until the sugar dissolves, and then stop stirring and increase the heat. Boil until the mixture turns a deep amber color.
3. Take the syrup from the heat and slowly whisk in the heavy cream and vanilla extract. It is important to use caution here, as the mixture may decide to bubble up and make a bit of a mess if you aren’t paying attention. Stir in the sea salt, and allow the mixture to sit and cool for a bit before you do anything else with it.
4. Preheat a non-stick skillet or crepe pan over medium heat and add a small amount of butter.
5. Into the skillet, pour roughly 1/4 cup of the crepe batter, using a circular motion to tilt the pan and thereby spread the batter evenly across the surface.
6. About 2 minutes should do, until the edges begin to lift and the bottom is a nice golden brown. Flip the crepe and let it cook for about 30 seconds on the other side. Remove and keep warm, then repeat with the remaining batter.
7.
8. The crepe should be folded in half and then in half again to form a triangle, or it can be rolled up.
9. Continue to stack the remaining crepes, layering each with the caramel and pecans.
10. Serve warm, with extra caramel drizzled over the top, and as many pecans as you desire.
Equipment Needed
1. Sizable mixing bowl
2. Additional mixing bowl
3. Whisk
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Measuring cups and spoons
7. Non-stick skillet or crepe pan
8. Ladle or 1/4 cup measuring cup
9. Spatula for flipping crepes
10. Whisk for mixing caramel (can be the same whisk used earlier)
11. Heat-resistant mitts or pot holders
12. Plate for stacking crepes
FAQ
- Can I make the crepe batter in advance?Crepe batter can be prepped up to 24 hours in advance. Simply cover it and refrigerate until you’re ready to use it.
- What should I do if my caramel becomes grainy?Your caramel might become grainy because of crystallization. If that happens, just add a bit of water and reheat very gently while stirring until it becomes smooth again.
- How thin should I spread the crepe batter?To get delicate crepes, you want a thin, even layer of batter in the pan. After pouring the batter into the pan, gently tilt it and let it spread, even if that means letting the batter hang out in the pan for a second or two longer than feels right.
- Can I substitute other nuts for pecans?Certainly! This recipe can also accommodate walnuts or almonds as substitutes for the pecans.
- How do I store leftover crepes?Crepes that are left over should be stacked with parchment paper between them and placed in a container that is airtight in the refrigerator. They can be kept for up to three days.
- What is the best way to toast pecans?In a dry skillet over medium heat, toast the pecans, stirring often, for 5 minutes or until they are fragrant and lightly browned.
Substitutions and Variations
1 cup all-purpose flour. Substitute with 1 cup whole wheat flour or 1 cup gluten-free flour blend for unique texture or dietary requirements.
For a vegan option, use 1/2 cup of unsweetened applesauce or 1/4 cup of mashed banana: 2 large eggs.
1/2 cup milk: substitute with 1/2 cup almond milk or oat milk for a dairy-free alternative.
1/4 cup water (for caramel): substitute with 1/4 cup apple juice or orange juice for a slight flavor twist in the caramel.
1 cup pecans: if pecans are unavailable, swap in 1 cup walnuts or almonds.
Pro Tips
1. Resting the Batter: Allowing the crepe batter to rest for at least 30 minutes is crucial. This resting period lets the gluten relax and the flour fully absorb the liquids, leading to more tender and flexible crepes. If you have the time, letting it rest in the fridge for up to 2 hours can improve texture even more.
2. Caramel Consistency: When making the caramel, be patient and attentive during the boiling stage. The sugar-water mixture needs to reach the right amber color to develop deep, rich flavors. Use a candy thermometer if possible—aim for 320°F to 330°F for the perfect caramel.
3. Controlled Heat for Crepes: A medium heat is typically best when cooking crepes. If the pan is too hot, the crepes will brown too quickly before spreading out thinly. Adjust the heat as needed to ensure even cooking and a delicate, golden finish.
4. Experiment with Nut Flavors: Toasting the pecans enhances their flavor and adds a nice crunch. Try experimenting with other nuts as well, like almonds or hazelnuts, for a different twist.
5. Smooth Caramel Sauce: To avoid crystalization and ensure a smooth caramel, make sure the sugar is completely dissolved before letting it boil. If any sugar crystals form on the sides of the saucepan, brush them down with a wet pastry brush. This step helps maintain a silky texture in your caramel.
Creamy Dark Caramel And Pecan Crepes Recipe
My favorite Creamy Dark Caramel And Pecan Crepes Recipe
Equipment Needed:
1. Sizable mixing bowl
2. Additional mixing bowl
3. Whisk
4. Medium saucepan
5. Wooden spoon or heat-resistant spatula
6. Measuring cups and spoons
7. Non-stick skillet or crepe pan
8. Ladle or 1/4 cup measuring cup
9. Spatula for flipping crepes
10. Whisk for mixing caramel (can be the same whisk used earlier)
11. Heat-resistant mitts or pot holders
12. Plate for stacking crepes
Ingredients:
- 1 cup all-purpose flour
- 2 large eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon sea salt
- 1 cup pecans, toasted and roughly chopped
- Extra butter for cooking crepes
Instructions:
1. In a sizable bowl, combine the flour and salt. In another bowl, mix the eggs, milk, 1/2 cup water, and melted butter. Slowly add the wet ingredients to the bowl of dry ingredients, stirring until the mixture is smooth. Set the batter aside to rest for 30 minutes.
2. In a medium saucepan, combine the granulated sugar and 1/4 cup water. Place over medium heat. Stir now and then until the sugar dissolves, and then stop stirring and increase the heat. Boil until the mixture turns a deep amber color.
3. Take the syrup from the heat and slowly whisk in the heavy cream and vanilla extract. It is important to use caution here, as the mixture may decide to bubble up and make a bit of a mess if you aren’t paying attention. Stir in the sea salt, and allow the mixture to sit and cool for a bit before you do anything else with it.
4. Preheat a non-stick skillet or crepe pan over medium heat and add a small amount of butter.
5. Into the skillet, pour roughly 1/4 cup of the crepe batter, using a circular motion to tilt the pan and thereby spread the batter evenly across the surface.
6. About 2 minutes should do, until the edges begin to lift and the bottom is a nice golden brown. Flip the crepe and let it cook for about 30 seconds on the other side. Remove and keep warm, then repeat with the remaining batter.
7.
8. The crepe should be folded in half and then in half again to form a triangle, or it can be rolled up.
9. Continue to stack the remaining crepes, layering each with the caramel and pecans.
10. Serve warm, with extra caramel drizzled over the top, and as many pecans as you desire.