Here is an opportunity to learn how to make the most yummy and versatile caramel sauce for pouring over ice cream, drizzling through puddings, and on cakes and of course for making crepes extra special. It is so easy and quick you will want to make it often!
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❤️About
These Creamy Dark Caramel & Pecan Crepes are just about the most lovely, easy, and quick dessert or snack, you could ask for.
- They don't take a lot of ingredients either.
- They look amazing and taste even better.
- Use this step-by-step guide on how to make an easy basic crepe recipe.
📋Ingredients
📝For The Crepes
- plain flour - white flour
- caster sugar (buzz white sugar in blender until a little finer, but not powder)
- eggs - fresh eggs to bind it all together
- butter - for extra flavor
- 1 or 2% milk (semi-skimmed milk) - milk adds flavor and binds the flour, sugar, eggs, and butter together
- water - thins the batter for lovely thin crepes
- pinch of salt - enhances flavor
🍬Caramel Sauce
- unsalted butter - better flavor
- dark brown sugar - giives it the dark color and deep caramel flavor
- salt - enhance flavor
- heavy cream - makes it thick and creamy
- pure vanilla - adds depth to the flavor
- finely chopped pecans - or another nut of your choice
🔢Instructions
- Mix dry ingredients in a bowl.
- Make a well in the center, then add the eggs, oil, water, and milk. (I like to mix the wet ingredients in a separate bowl first and then add to the dry to ensure it all mixes together evenly.)
- Stir crepe batter with a whisk until smooth, it should be thin, do not beat.
- Let batter stand for 1 hour in the refrigerator before cooking for best results or longer, even over night.
- When ready to cook the crepes, stir the batter well after sitting in resting mode.
- Heat an 8" pan slowly (use a non-stick crepe pan unless you are experienced) until it is hot about 400°F/200°C.
- Butter pan quickly and pour in enough batter to cover the bottom by swirling pan gently to spread the batter across the surface of the pan. Cook fast and hot 1-2 minutes or they will be rubbery.
- When edges lift easily and bottom is browning, it is time to turn.
- The second side will only take a short time to cook, less than 1 minute, so keep a watch on it.
- Keep crepes warm while cooking the rest in the oven or in the top of a pan over warm water. A sheet of waxed paper or parchment paper between each one will prevent them from sticking together.
- When ready to serve, fold each crepe into quarters. Then lift the bottom layer or top layer or both to insert a tablespoon of sauce. Drizzle sauce on top if you wish!
- Serve on warmed plates and enjoy!
🔄Substitutions
Various types of milk can be used instead of dairy cow milk, like almond, coconut, goat, or a thicker dairy cow milk than 1 or 2%. Remember though, a thicker milk will produce a thicker crepe, so if you want thin crepes, increase the amount of water used. After cooking one crepe if it is not as thin as you would like, add a little more water. Adding small amounts of water at a time will allow for easy adjustments to the thickness of the crepe. If you add too much then you will need to add a little more flour. This could lead to a frustrating back and forth mess, so adjust amounts carefully. (I know from experience. 😉)
I have never substituted the type of flour, but if you do, please let me know how it worked out.
🙌Variations
The variety of crepes flavors a home cook can make is only limited by the imagination! Sweet and savory crepes can be created and relished with delight!
- If you would like another sweet crepe to enjoy along with this caramel treat then pair it up with Chocolate Cream Filled Crepes they are a match made in heaven and an unbeatable team! Perfect for chocoholics and caramel fanatics to eat together!
- Or, go this the famous Crepes Suzette With Orange Butter Sauce or another French classic Crepes Suzette Flambé With Citrus Sauce Recipe. Here's a secret, both suzette recipes are flambé! They make a big "splash" at the table for your guests.
- But, perhaps you would like to start with savory style crepes and then finish with the above choices. I have some excellent choices for you like Savory Crepes Recipe With Spicy Ground Beef or discover this Savory Crepes Recipe With Bacon, Mushrooms, And Cheese or the French traditional Ficelle Picarde. They are all delicious!
🍴Kitchen Tools
- measuring cup
- small bowl
- spatula or long flipper
- 8" non-stick pan or crepe pan or heavy-bottomed pan with rounded corners.
- whisk or blender
❄️Storage
- Whether stored in the fridge or freezer crepes need to be wrapped air tight, with a layer of something between them to keep them from sticking to each other. You can use waxed paper, parchment paper, cling wrap, or foil.
- In the fridge crepes can last for 2-3 days.
- In the freezer crepes can remain good for 2-3 months, when wrapped well as explained above and placed in a container to prevent them from crumbling.
💡Tips
- The caramel sauce recipe can be used for pouring over ice cream, drizzling through puddings, on cakes, on popcorn, and of course for making crepes extra special. And on this new recipe Best Easy Apple Pie Filling Galette for another special treat!!
- Letting the batter rest is important for the best crepes possible.
❔FAQ
The biggest difference between the two is that pancakes have a raising agent in their otherwise same ingredient list, such as baking soda or baking powder. This creates a thicker fluffier texture in a pancake, which is in contrast to the thin crepe.
Crepes can also be served sweet or savory whereas the typical North American pancake is served as a sweet treat often with maple syrup.
Crepes are typically made with ordinary flour, salt, eggs, milk, and water. Substitutions of other foods can be made with some success.
📖 Recipe
Creamy Dark Caramel & Pecan Crepes Recipe
Ingredients
Basic Sweet Crepe Recipe
- 1 cup/100 gram plain flour
- 1 tablespoon caster sugar Simple blend white sugar in a blender until a little finer but not a powder.
- 2 large eggs
- 1 tablespoon melted butter
- 1 cup/300 milliliter 1 or 2% milk semi-skimmed milk
- a pinch of salt
Dark Caramel Filling
- ½ cup unsalted butter
- 1 cup dark brown sugar tightly packed
- ½ teaspoon salt
- ½ cup heavy cream
- ½ teaspoon pure vanilla
- ¼ cup of finely chopped pecans
Instructions
- Mix crepe batter first and while it is resting you will have time to make the dark caramel sauce and let it cool.
- How To Make Crepes
- Mix dry ingredients in a bowl.
- Make a well in the center, then add the eggs, melted butter, and 2 tablespoons of the milk.
- Stir with a whisk until smooth.
- Slowly stir in the remainder of the milk.
- Let stand 1 hour.
How To Make Caramel Filling
- Melt butter in saucepan.
- Add brown sugar and stir with whisk constantly until sugar is dissolved.
- Let bubble for a few minutes until the caramel becomes darker, thicker and completely smooth.
- Take off the heat and slowly add the cream, stirring constantly until well blended and smooth.
- Place back on the heat and bring to a boil stirring constantly.
- Add the salt and vanilla, stir in well.
How To Serve Your Dark Caramel Crepes
- Fold crepes in half once, then again to make a triangle shape.
- Add a tablespoon of sauce between the top two layers of each crepe that has been folded into triangles.
- Drizzle a little sauce on the top of each crepe.
- Sprinkle each crepe with a tablespoon of pecan bits and dig in!
Notes
Nutrition
Did you make this & like it, or not, let us know?!