Cinnamon Crepes With Caramel Sauce And Pecans

Total Time: 1 hr 25 mins Preparation Time: 10 mins Cook Time: 1 hr 15 mins

Ingredients

• Servings: 6
• 1 quart milk
• 4 teaspoons cornstarch
• 1/8 teaspoon baking soda
• 1 1/4 cups sugar
• 2 1/2 inches cinnamon sticks
• 5 tablespoons butter or 5 tablespoons margarine
• 1 cup pecans, coarsely chopped
• 12 dessert crepes (see note)

Recipe

• 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!