Name: Crepes with Caramel Sauce and Toasted Pecans
Yield: Makes 12 servings
Ingredients: 2 1/2 cups whole milk; 5 large eggs; 1 cup all purpose flour; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly; 2 tablespoons sugar; 3/4 teaspoon salt; Additional melted butter (for frying); 3 cups cajeta; 3/4 cup whole milk; 3 tablespoons unsalted butter; 3 tablespoons Cognac or brandy; 2 cups pecans, toasted, chopped

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Crepes with Caramel Sauce and Toasted PecansMark Thomas

Crepas de Cajeta con Nuez

Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

Recipe notes

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