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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: use Basic Whole Wheat French Crepes, adding 2 tbls sugar, or crepe recipe of your choice with 1/2 tsp ground cinnamon and 1/8 tsp ground cloves added to the batter. | 2. In a small bowl, combine 1 tbls. | 3. of the milk, the cornstarch, and baking soda. | 4. Set aside. | 5. In a large heavy saucepan, bring the remaining milk to a boil over moderate heat. | 6. Remove the pan from the heat and stir in the cornstarch mixture. | 7. (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon. | 8. Simmer, uncovered, for 30 minutes, stirring occasionally. | 9. Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more. | 10. Set aside. | 11. Meanwhile, melt the butter in a 7-inch skillet over moderate heat. | 12. Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes. | 13. Remove from the heat. | 14. With a slotted spoon, remove the nuts and set aside. | 15. Reserve the butter. | 16. Preheat the oven to 325*F. | 17. Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls. | 18. of caramel in the center. | 19. Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge. | 20. Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish. | 21. Repeat, overlapping the crepes slightly in the pan. | 22. *Atthis point the dessert can be stored. | 23. Cover the crepes with foil and place the nuts in a tightly covered container. | 24. Cool the sauce to room temperature, then cover tightly. | 25. Refrigerate all for up to 24 hours. | 26. *. | 27. Bake the crepes, uncovered, until heated through-8 to 10 minutes. | 28. Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes. | 29. Drizzle the caramel over the crepes, then sprinkle with the pecans. | 30. Serves 6. | 31. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	1	quart		595.36	46.6528	30.744	31.9152
cornstarch	4	teaspoons		40.64	9.7355	0.0277	0.0053
baking soda	1/8	teaspoon		0.0	0.0	0.0	0.0
sugar	1 1/4	cups		1007.475	251.995	0.0	0.0
cinnamon	2 1/2			-	-	-	-
butter	5	tablespoons		427.5	19.6425	13.3575	36.0
pecan	1	cup	chopped	286.3467	53.663999999999994	5.8933	6.032
dessert crepe	12			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.