Crêpes with Dulce de Leche and Toasted Pecans
Appears in Cook's Illustrated May/June 2011
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 ...