Recipe by Sharon123
This unusual Mexican dessert is very rich and utterly delicious! This is so worth the time it takes. From Cook Now, Serve Later cookbook.
Top Review by ~Nimz~
This was a very difficult recipe to rate, and I rated it on the outcome alone. I had some serious problem with the sauce. I followed your instructions to the tee, not daring to change a thing since I have never made anything like this. The sauce was my problem. I followed instruction 2 thru 9 exactly. But at the end of the last 30 minutes of simmering the sauce, it was still runny. I continued to simmer for another 20-30 minutes without any change. So I decided to do something. I combined an additional 1 tbl of milk and 2 tsp of cornstarch and added it to the mixture. I simmered it another 30 minutes and it was a little thicker, but not thick enough to not run off the crape. So I decided to add an additional combined 1 tbl of milk and 2 tsp of cornstrach and after 30 more minutes or a little more, the sauce was thick as it was suppose to be. I was able to add it to the crapes and spread as directed and everything else worked out find. I used your Basic Whole Wheat French Crepe recipe adding the 2 tbls of sugar and the ground cinnamon and ground cloves. I wasn't sure I was suppose to add the cinnamon and cloves, but I'm glad I did. Another problem I had was this did not have a caramel taste to it. It was more like vanilla. All in all we really did enjoy the end result, very rich and absolutely delightful. It just took me all afternoon to accomplish it.
- 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)
Directions See How It's Made
- 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.
- In a small bowl, combine 1 tbls.
- of the milk, the cornstarch, and baking soda.
- Set aside.
- In a large heavy saucepan, bring the remaining milk to a boil over moderate heat.
- Remove the pan from the heat and stir in the cornstarch mixture.
- (The milk will bubble up.) Return to the heat, reduce the heat to low, and stir in the sugar and cinnamon.
- Simmer, uncovered, for 30 minutes, stirring occasionally.
- Remove the cinnamon stick and continue to simmer, stirring frequently, until the sauce is very thick-about 30 minutes more.
- Set aside.
- Meanwhile, melt the butter in a 7-inch skillet over moderate heat.
- Add the pecans, and saute, stirring frequently, until the nuts are toasted and the butter is browned-about 10 minutes.
- Remove from the heat.
- With a slotted spoon, remove the nuts and set aside.
- Reserve the butter.
- Preheat the oven to 325*F.
- Place a crepe with the more attractive side down, brush with the browned butter, and put 1 tbls.
- of caramel in the center.
- Fold the crepe in half, pressing gently to spread out the filling; then fold it in half again to form a wedge.
- Brush the edges with butter and place the crepe in a buttered, 13"x9"x2" baking dish.
- Repeat, overlapping the crepes slightly in the pan.
- *Atthis point the dessert can be stored.
- Cover the crepes with foil and place the nuts in a tightly covered container.
- Cool the sauce to room temperature, then cover tightly.
- Refrigerate all for up to 24 hours.
- Bake the crepes, uncovered, until heated through-8 to 10 minutes.
- Meanwhile, heat the remaining sauce over low heat, stirring frerquently, until warmed through-about 5 minutes.
- Drizzle the caramel over the crepes, then sprinkle with the pecans.
- Serves 6.