Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Episode: Cook Along
Total:
35 min
Active:
20 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Preheat oven to 350 degrees F.

Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/4 teaspoon salt.

Melt remaining 3 tablespoons butter in a well-seasoned crepe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.

Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and holding skillet off heat, pour in batter, immediately swirling and tilting the skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crepe will be better.) Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds. Flip crepe carefully and cook until golden, about 15 seconds more. Sprinkle crepe lightly with sugar.

Make more crepes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.

Preheat broiler and butter an 8-inch round flameproof shallow baking dish.

Heat dulce de leche and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.

Fold crepes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.

IDEAS YOU'LL LOVE

Crepes

Recipe courtesy of Alton Brown

Crepes Suzette

Recipe courtesy of Alton Brown

Baked Cheese Crepes

Recipe courtesy of Giada De Laurentiis

Crispy Fingerling Potatoes

Recipe courtesy of Sandra Lee

Halibut with Lemon-Butter and Crispy Shallots

Recipe courtesy of Giada De Laurentiis

Extra-Crispy Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Crispy Chicken Cutlets with Basil-Parsley Sauce

Recipe courtesy of Rachael Ray

Crepes

Recipe courtesy of Martha Stewart

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          8pm | 7c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Chopped

          3am | 2c

          Get Cooking