This recipe appears in:Sunday Brunch: Maple Pecan Crêpes
Maple and pecans cooked together with brown sugar are reminiscent of pecan pie. These quick crepes make a fancy statement on the plate, but can be made with mostly pantry staples.
- 2 eggs, beaten
- 1 cup (about 8 ounces) milk
- 1 cup (about 5 ounces) all-purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter, plus more for serving
- 1/2 cups chopped pecans
- 1/4 cup maple syrup
- 1/4 cup light brown sugar
In a bowl whisk together eggs and milk. Add flour and a pinch of salt and whisk until smooth. Adjust rack to middle position and preheat to 200°F. Place a lined baking sheet in the oven.
Melt 1/4 of the butter in a 10-inch non-stick skillet over medium high heat, swiriling. When bubbles have subsided add 1/4 cup of batter, swirling the pan so that the batter covers the entire bottom of the skillet. Once batter has set, about 1 minute, gently flip crepe with a spatula and continue to cook until crepe is set and browned. Transfer to oven lightly tented with foil to keep warm. Repeat, adding butter every other crepe until batter is finished.
Once all the crepes are cooked, return pan to heat and add chopped pecans. Toast, tossing frequently, until the pecans have just begun to brown, about 4 minutes. Add maple syrup and sugar to the pan and cook, stirring constantly, until sugar has dissolved and pecans are coated, about 3 minutes.
Butter crepes if desired, then fold into quarters. Divide crepes between plates and top with pecan mixture. Serve immediately with additional maple syrup along side.