Here is an opportunity to learn how to make Sweet Crepes Recipe. A Creamy Dark Caramel & Pecan, 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!
Two versions of the famous Crepes Suzette With Orange Butter Sauce or another French classic Crepes Suzette Flambé With Citrus Sauce Recipe for you to revel in! Here's a secret, both suzette recipes are flambé! They make a big "splash" at the table for your guests.
About Sweet Crepes Recipe & Why You Will Love It
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.
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 For Sweet Crepes Recipe
- 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 Sweet Crepes Recipe
- 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 them to the dry to ensure they all mix evenly.)
- Stir the crepe batter with a whisk until smooth. It should be thin, do not beat.
- When ready to cook the crepes, stir the batter well if it has sat for any length of time.
- 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.
- 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.
- When edges lift easily, and the bottom is browning, it is time to turn. The first side usually takes less than 2 minutes.
- 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!
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.
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!
- 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!
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.
Sweet Crepes Recipe 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
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Sweet Crepes Recipe: Creamy Dark Caramel Pecan
Ingredients
Basic Sweet Crepe Recipe
- 1 cup 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 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
- Cook crepes in a hot pan, non-stick is best if you are a beginner.
- Flip as soon as possible. Cook hot and short! Or the crepes will be rubbery.
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.