Crêpes with Dulce de Leche and Toasted Pecans

Name: Crêpes with Dulce de Leche and Toasted Pecans
Yield: Serves 3 to 4
Cuisine: French
Ingredients: 1/2 teaspoon, vegetable oil; 1 cup (5 ounces), unbleached all-purpose flour; 1 teaspoon, sugar; 1/4 teaspoon, table salt; 1 1/2 cups, whole milk; 3 large, eggs; 2 tablespoons, unsalted butter, melted and cooled; 8 teaspoons, dulce de leche; 1/3 cup, finely chopped pecans, toasted

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Appears in Cook's Illustrated May/June 2011

Desserts or Baked Goods

French

Breakfast & Brunch

SERVES3 to 4

TIME55 minutes

Crêpes with Dulce de Leche and Toasted Pecans

WHY THIS RECIPE WORKS

We determined that the success of our crêpe recipe relied on some crucial crêpe-cooking tricks. Heating the pan properly was essential to our recipe. If too hot, the batter set up before it evenly coated the surface. If too cool, the crêpe ...

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