Crêpes with Dulce de Leche and Toasted Pecans

Name: Crêpes with Dulce de Leche and Toasted Pecans
Cuisine: French
Ingredients: 1/2 teaspoon, vegetable oil; 1 cup (5 ounces/142 grams), unbleached all-purpose flour; 1 teaspoon, sugar; 1/4 teaspoon, table salt; 1 1/2 cups, whole milk; 3 large, eggs; 2 tablespoons, unsalted butter, melted and cooled; 8 teaspoons, dulce de leche; 1/3 cup, finely chopped pecans, toasted

Desserts or Baked Goods
French
Breakfast & Brunch

Appears in Cook's Illustrated May/June 2011

These thin French pancakes have a reputation for being temperamental divas demanding pampered batter, a specialized pan, and supremely delicate handling. Oh, really?

SERVES 3 to 4

TIME 55 minutes

Crêpes with Dulce de Leche and Toasted Pecans

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