Crepes with pecans and dulce de leche. Frank Camorra CREPES recipes for Spectrum and Good Food. Photographed by Marina Oliphat. Food preparation by Steve Rogers. Photographed July 26, 2013. The Sydney Morning Herald, Fairfax Media. Crepes with pecans and dulce de leche. Photo: Marina Oliphant
Crepes are a favourite dessert in our house. My children get a thrill from swirling the mixture in the pan, watching it cook and then, the really fun bit, flipping it. They also love to invent new fillings.
The art of making a successful crepe is to pour the mixture into a hot pan and swirl it around quickly to make a full circle in the base of the pan. If you don’t swirl the mixture quickly enough, the crepe cooks before it makes a full circle. Once you have made the crepes they will last for a few days covered in the fridge.
Dulce de leche (see first recipe) is made by placing a tin of condensed milk in simmering water for three hours. This slowly cooks the condensed milk, creating a tin of rich caramel. For a lighter-style crepe, you can try squeezing fresh lemon juice over the top and sprinkling with sugar.
CREPES WITH PECANS AND DULCE DE LECHE
⅓ cup pecans, coarsely chopped
4 tbsp unsalted butter
¾ cup whole milk
3 large eggs
1 cup plain flour
¼ tsp salt
2 tbsp sugar plus extra for sprinkling
3 tbsp dulce de leche paste or Nutella
180ml thickened cream
Preheat oven to 180C. Toast pecans in a baking pan in oven for 8 to 10 minutes. Melt 3 tbsp butter in a crepe pan or 20cm non-stick skillet. Blend milk, eggs, flour, salt and sugar until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend well. Heat skillet until hot but not smoking. Half fill a ¼-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly – the next crepe will be better.) Return skillet to heat and cook until crepe is golden around edges and dry in centre, about 45 seconds. Flip crepe carefully and cook until golden; about 15 seconds. Sprinkle crepe with sugar. Repeat with remaining batter, re-buttering skillet if needed.
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 and arrange in baking dish. Sprinkle lightly with sugar, then warm in oven for about five minutes. Serve with sauce and pecans.
Makes 12 crepes (pictured)
2 cups milk
1 vanilla bean, split
4 eggs yolks
¼ cup sugar
2 tbsp cornflour
In a medium saucepan, combine milk, vanilla bean and seeds and bring to the boil. Meanwhile, mix yolks, sugar and cornflour in a bowl. Pour hot milk over egg yolk mixture in a thin stream, whisking constantly, until smooth. Pour mixture into a saucepan and place over high heat. Stir constantly with a whisk and bring to the boil. Cook for a few minutes until thickened and smooth. Pour pastry cream into a bowl, place a piece of plastic wrap directly on the surface and refrigerate until cold.
6 tbsp sugar
¼ cup water
6 fresh passionfruit, halved
1 tbsp butter
In a small pot, cook sugar and water until light amber in colour. Scoop out fresh passionfruit pulp and seeds and stir into the sugar syrup. Whisk in the butter just before serving. Keep warm.
To serve Make plain crepes, from first recipe. Place 2 tbsps of pastry cream onto each crepe then fold into a roll and lie in a buttered baking dish. Warm in an 180C oven for 10 minutes. Serve with passionfruit sauce.
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