Cinnamon Crepes With Caramel Sauce and Pecans Recipe

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Cinnamon Crepes With Caramel Sauce and Pecans
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Ingredients
8
Count
Nutrition
524
Calories
Total time
11
Minutes
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Ingredients:

Directions:

  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!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.38 Kcal (2195 kJ)
Calories from fat 348.89 Kcal
% Daily Value*
Total Fat 38.77g 60%
Cholesterol 28.71mg 10%
Sodium 98.22mg 4%
Potassium 425.39mg 9%
Total Carbs 40.31g 13%
Sugars 34.24g 137%
Dietary Fiber 3.57g 14%
Protein 8.96g 18%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 4%
Iron 1.2mg 7%
Calcium 230.8mg 23%
Amount Per 100 g
Calories 217.15 Kcal (909 kJ)
Calories from fat 144.48 Kcal
% Daily Value*
Total Fat 16.05g 60%
Cholesterol 11.89mg 10%
Sodium 40.68mg 4%
Potassium 176.16mg 9%
Total Carbs 16.69g 13%
Sugars 14.18g 137%
Dietary Fiber 1.48g 14%
Protein 3.71g 18%
Vitamin C 0.2mg 1%
Iron 0.5mg 7%
Calcium 95.6mg 23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 13
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

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