When most people think of a crepe, you think of a delicate, paper-thin little thing. This version makes them large and crispy, capable of holding hearty fillings for any meal of the day, not just dessert.
Makes 12 crepes
Non-stick Skillet or Crepe pan
Shallow baking dish
1/3 cup Pecans
3T + 1/2T Butter
1 cup Milk
2/3 cup Flour
1/2 cup Heavy Cream
Preheat oven to 350.
Coarse chop pecans. Toast pecans on a lined baking pan, shaking occasionally, until fragrant and a slightly darker; about 10 minutes.
Remove pecans from oven and toss immediately with 1/2T butter and a sprinkle of salt.
Switch oven from Bake to Broil.
Heat Nutella and cream in a small pot over MED heat, stirring until smooth. Reduce heat and simmer until slightly thickened. Set aside and keep warm.
Butter baking dish.
Heat skillet over MED-HI heat until hot but not smoking.
Melt butter and keep warm.
To your blender add milk, eggs, flour, salt, and sugar and blend until smooth.
Pour in melted butter and blend until evenly combined.
With your skillet off the heat, pour in about 1/4 cup of batter. Immediately swirl and tilt skillet to create a thin, even layer.
Return skillet to heat and cook until crepe is golden around edges and dry in center, about 45 seconds.
Carefully flip crepe and cook until golden, about 15 seconds more.
Lightly sprinkle crepe with some sugar.
Repeat cooking process until remaining batter is used up.
Fold crepes into eighths and arrange in baking dish.
Sprinkle lightly with sugar, then broil until edges are crispy, about 45 seconds.
Remove your baking pan pan from the oven and plate immediately.
Serve with Nutella sauce and toasted pecans over the top.
If your batter sets before skillet is coated, reduce heat slightly before continuing.
You can substitute Nutella with Dulce de Leche paste for a rich creamier flavor. (Available at most Latin markets).