Creamy Dark Caramel & Pecan Crepes Recipe

🗝️ Key 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

🍬Caramel Sauce

• unsalted butter - better flavor
• dark brown sugar - gives it the dark color and deep caramel flavor
• heavy cream - makes it thick and creamy
• pure vanilla - adds depth to the flavor
• finely chopped pecans or another nut of your choice

🔄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.
• I have never substituted the type of flour, but if you do, please let me know how it worked out.

🔢How To Make Caramel Crepes

1. Mix dry ingredients in a bowl.
2. 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 them to the dry to ensure they all mix evenly.)
3. Stir the crepe batter with a whisk until smooth. It should be thin, do not beat.
4. When ready to cook the crepes, stir the batter well if it has sat for any length of time.
5. Heat an 8" crepe pan slowly or use a non-stick crepe pan unless you are experienced, until it is hot, about 400°F/200°C.
6. Butter the 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.
7. When edges lift easily, and the bottom is browning, it is time to turn. The first side usually takes less than 2 minutes.
8. The second side will only take a short time to cook, less than 1 minute, so keep a watch on it.
9. 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.
10. 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!
11. Serve on warmed plates and enjoy!

Note: 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.