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Photo by: Joseph DeLeo
Caramel sauce tops these ice cream-filled crêpes showered with toasted pecans, Keep the various components on hand for a spur-of-the moment dessert.
Prepare the crêpes.
To make the almond praline: In a small, heavy skillet over medium heat, heat the sugar until it melts. Add the nuts, shake to coat, and cook until the syrup turns a light amber color. Immediately pour onto a sheet of buttered aluminum foil; let cool. Chop finely or pulverize in a blender or food processor.
To make the caramel sauce: In a small, heavy saucepan over medium heat, heat the sugar until it melts and turns a light amber color. Carefully stir in the half-and-half, butter, and corn syrup. Cook and stir until smooth and slightly thickened, about 2 minutes.
Place each crêpe on a dessert plate. Place 2 spoonfuls of the ice cream on each crêpe and fold gently to cover. Drizzle the caramel sauce over the crêpes and sprinkle with nuts. Serve at once.
To toast pecans and walnuts, place the nuts in a baking dish and bake in a preheated 325°F oven for 8 to 10 minutes, or until golden.
Nutrients per serving (% daily value)
Nutritional information does not include dessert crepes or Almond Praline. For nutritional information on dessert crepes, please follow the link above.
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