Cinnamon Crepes with Caramel Sauce and Pecans
Indulge in the sweet sophistication of Cinnamon Crepes with Caramel Sauce and Pecans—a show-stopping dessert or decadent brunch treat that's as delightful to eat as it is to make. These tender, melt-in-your-mouth crepes are infused with the warm spice of cinnamon and paired with a luscious homemade caramel sauce. Topped with crunchy, toasted pecans, every bite is a symphony of textures and flavors. Easy-to-follow instructions and minimal prep make this recipe perfect for impressing guests or elevating a cozy weekend morning. Serve with a dollop of whipped cream or a dusting of powdered sugar for an irresistibly elegant finish. With keywords like "cinnamon crepes," "caramel sauce," and "pecan-topped dessert," this recipe promises to satisfy sweet cravings with a gourmet twist.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 2 tablespoons Granulated sugar
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 1.25 cups Milk
- 2 units Large eggs
- 2 tablespoons Unsalted butter (melted)
- 1 tablespoon Unsalted butter (for cooking)
- 0.5 cup Brown sugar
- 0.5 cup Heavy cream
- 1 teaspoon Vanilla extract
- 0.5 cup Coarsely chopped pecans
- 0.25 teaspoon Salt (for caramel sauce)
Instructions
In a medium bowl, whisk together the flour, granulated sugar, ground cinnamon, and salt.
In a separate bowl, whisk the milk, eggs, and melted butter until fully combined.
Gradually add the wet ingredients to the dry ingredients, whisking until the batter is smooth and lump-free. Let the batter rest for 10 minutes.
While the batter is resting, make the caramel sauce: In a small saucepan over medium heat, combine the brown sugar, heavy cream, and 2 tablespoons of butter. Stir constantly until the sugar is dissolved and the mixture thickens slightly, about 3-5 minutes.
Remove the caramel sauce from heat and stir in the vanilla extract and 1/4 teaspoon of salt. Set aside to cool slightly.
Heat a nonstick skillet or crepe pan over medium heat and lightly grease it with a small portion of butter.
Pour 1/4 cup of batter into the hot skillet, swirling it to evenly coat the bottom of the pan. Cook for about 1-2 minutes, or until the edges begin to lift and the underside is golden brown. Flip the crepe and cook for an additional 30 seconds.
Repeat with the remaining batter, keeping the cooked crepes warm by covering them with foil or a clean kitchen towel.
Toast the chopped pecans in a dry skillet over medium-low heat until fragrant, about 2-3 minutes. Set aside.
To serve, stack or fold the crepes on plates. Drizzle with caramel sauce and sprinkle with toasted pecans. Optionally, serve with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
2224 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.2 g | 171% | |
| Saturated Fat | 56.6 g | 283% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 613 mg | 204% | |
| Sodium | 1465 mg | 64% | |
| Total Carbohydrate | 215.0 g | 78% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 113.3 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 589 mg | 45% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
