These buttery, rich dessert crêpes are easy to prepare and so delicious to eat.
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3/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 large Land O Lakes® Egg
1 tablespoon Land O Lakes® Butter, melted
1/4 teaspoon vanilla
1 teaspoon Land O Lakes® Butter
1/4 cup Land O Lakes® Butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 tablespoon vanilla
Combine flour, 1 1/2 teaspoons sugar, baking powder and salt in bowl. Add all remaining crêpes ingredients except 1 teaspoon butter. Beat at medium speed, scraping bowl often, until smooth.
Melt 1 teaspoon butter in 6 or 8-inch skillet until sizzling. For each crêpe, pour about 1/4 cupbatter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat 1-2 minutes or until lightly browned. Loosen edges of crêpe from pan with wide spatula; turn over. Continue cooking 2-3 minutes or until lightly browned. Place crêpe onto plate. Repeat with remaining batter, placing waxed paper between each. Cover crêpes. Set aside.
Melt 1/4 cup butter in 10-inch skillet over medium heat; stir in 1/4 cup sugar, brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, 5-6 minutes or until sauce begins to thicken.
Fold each crêpe in half; fold in half again to form triangles. When sauce begins to thicken arrange crêpes in skillet. Cook, spooning sauce over crêpes occasionally, 3-4 minutes or until crêpes are heated through. Serve warm crêpes with sauce.