Crepes with Caramel Sauce and Toasted Pecans

Name: Crepes with Caramel Sauce and Toasted Pecans
Yield: 12 Servings
Ingredients: 2 1/2 cups whole milk; 5 large eggs; 1 cup all purpose flour; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly; 2 tablespoons sugar; 3/4 teaspoon salt; Additional melted butter (for frying); 3 cups cajeta; 3/4 cups whole milk; 3 tablespoons unsalted butter; 3 tablespoons Cognac or brandy; 2 cups pecans, toasted, chopped

By Patricia QuintanaPhotography by Mark Thomas

April 30, 2003

Recipe notes