This dessert is guaranteed to impress any dinner guest. Serves 6.
Instructions
Making the Crepes
1. Whip the milk, egg, oil and flour in a large bowl. Allow the mixture to sit for five minutes.
2. Use part of remaining 2 tbsp. butter to grease a small (8- or 9-inch) cast-iron pan, omelette pan, or crepe pan and set over medium heat. Add 2 tbsp. crepe batter to the pan and tilt it to cover the bottom.
3. When the edges of the batter start to look dry, flip the crepe over and cook the other side. Remove crepe to a plate lined with paper towels and keep warm.
4. Repeat the process with the butter and crepe batter until batter is gone.
5. Place a crepe on a large plate.
6. Fold the crepe in half and then in half again to form a sort of triangle. Spoon some of the sauce over the crepe and sprinkle some of the pecans and powdered sugar on top.
7. Repeat with the remaining crepes, serving two per person.
Making the Caramel Sauce
8. Put the milk, corn syrup, granulated sugar, vanilla extract and cinnamon stick in a heavy-bottomed saucepan over high heat. Stir the mixture as it comes to a boil.
9. Dissolve the baking soda in 2 tsp. water. Remove the saucepan from the heat and stir in the baking soda mixture.
10. Return the saucepan to the heat and lower to medium. Stirring frequently, let the mixture cook for 20 minutes or so. At this point, the mixture should start to thicken noticeably.
11. Continue to stir almost constantly until the mixture is the thickness of pancake syrup.
12. Remove the saucepan from the heat and stir in the brandy.
13. Melt 2 tbsp. butter in another heavy-bottomed saucepan over medium heat.
14. Add the milk mixture and orange juice to the butter. Cook, stirring, for four minutes.
15. Remove the cinnamon stick. Keep the sauce warm while preparing the crepes.
Tags: baking soda, cinnamon stick, crepe batter, crepe over, from heat
