Creamy Dark Caramel & Pecan Crepes

Creamy Dark Caramel & Pecan Crepes are just about the most lovely, easy, and quick dessert or snack, you could ask for.

creamy-dark-caramel-and-pecan-crepesCreamy Dark Caramel & Pecan Crepes

They don't take a lot of ingredients either.

They look amazing and tast even better.

And when they are paired up with Chocolate Cream Filled Crepes they are a match made in heaven and an unbeatable team!


Creamy Dark Caramel & Pecan Crepes Recipe

Creamy Dark Caramel & Pecan Crepes
Yield
4
Author
Judith Coates
Prep time
15 Min
Cook time
20 Min
Total time
35 Min

Creamy Dark Caramel & Pecan Crepes

These Creamy Dark Caramel & Pecan Crepes are just about the most lovely, easy, and quick dessert or snack, you could ask for. They are a match made in heaven when served with Chocolate Cream Filled Crepes!

Ingredients

Basic Sweet Crepe Recipe
  • 1 cup (100 gr) plain flour
  • 1 tbsp caster sugar
  • a pinch of salt
  • 2 large eggs
  • 1 tbsp melted butter
  • 1 cup (300 ml) 1 or 2% milk (semi-skimmed milk)
Dark Caramel Filling
  • ½ cup unsalted butter
  • 1 cup dark brown sugar tightly packed
  • ½ tsp salt
  • ½ cup heavy cream
  • ½ tsp pure vanilla
  • ¼ cup of finely chopped pecans

Instructions

How To Make Basic Sweet Crepe Recipe
  1. Mix dry ingredients in a bowl.
  2. Make a well in the center, then add the eggs, melted butter, and 2 tablespoons of the milk.
  3. Stir with a whisk until smooth.
  4. Slowly stir in the remainder of the milk.
  5. Let stand 1 hour.
How To Make Dark Caramel Filling
  1. Melt butter in saucepan.
  2. Add brown sugar and stir with whisk constantly until sugar is dissolved.
  3. Let bubble for a few minutes until the caramel becomes darker, thicker and completely smooth.
  4. Take off the heat and slowly add the cream, stirring constantly until well blended and smooth.
  5. Place back on the heat and bring to a boil stirring constantly.
  6. Add the salt and vanilla, stir in well.
  7. Add a tablespoon of sauce between the top two layers of each crepe that has been folded into triangles.
  8. Drizzle a little sauce on the top of each crepe.
  9. Sprinkle each crepe with a tablespoon of pecan bits.
TIP:
  1. Mix crepe batter and while it is resting you will have time to make the dark caramel sauce and let it cool.
Putting It All Together
  1. Fold each crepe in half, then in half again to make triangle-shaped pockets.
  2. Place a spoon of dark caramel sauce between the top two layers of each crepe.
  3. Drizzle a little dark caramel sauce over the top of the crepes and dig in!

Notes:

Helpful Notes & Tips

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Get the nutritional information for this recipe yourself from CALORIE COUNTER, it’s easy.

Need a different weight or volume measurement for the ingredients in this recipe? Get it at CONVERT ME.

Calories

744.16

Fat (grams)

45.42

Sat. Fat (grams)

25.02

Carbs (grams)

76.69

Fiber (grams)

1.50

Net carbs

75.19

Sugar (grams)

51.89

Protein (grams)

10.18

Sodium (milligrams)

435.36

Cholesterol (grams)

200.14

The nutritional information for this recipe has been calculated for the entire recipe electronically, if you are not satisfied with these results, please use the link to CALORIE COUNTER in the Notes section above. They are not intended as a health recommendation or guideline.

Similar Recipes

Chocolate Cream Filled Crepes

Crepes Suzette Classic

Crepes Suzette

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