These Candied Maple Pecan Crepes are a delicious easy dessert or even decadent weekend breakfast.Jump to Recipe
Hello everyone. I hope you are doing well and excited about the weekend. And if this week has been hectic – please think of these Candied Maple Pecan Crepes [That you are definitely making this upcoming weekend]. Do you feel better already? You should be!
Last time I shared this Maple Rum Cocktail recipe, and I am going to continue with more maple ideas. Disclaimer: I made and photographed both previous and this recipe last autumn, and I never had a chance to share them. With the beginning of maple season, that’s a good time. But indeed you can enjoy maple syrup recipes all year around. I associate maple season, contrary to popular belief, with fall.
Candied Maple Pecan Crepes
Basically, that’s the sauce recipe. And it’s ridiculously easy. You will need to simply cook some butter, maple syrup, brown sugar, and pecans until thick and sticky. In fact, I made these crepes twice. First time I added some cream. And while the sauce was terrific – smooth, velvety, and fudgy, I did not really like how it turned out. I wanted it shinny and clear, not matte. So the second time I left out the cream.
Visually, the result was perfect. However, in terms of the flavour and texture, I preferred the first variation. I mean, who can resist a creamy fudgy sauce, right? The amount of this sauce should be enough for about 8 crepes.
I hope you like these Candied Maple Pecan Crepes, and you will give this idea a try.
If you make it, let me know in this post or send me an Instagram message or share you photos adding the hashtag #havocinthekitchen.
Candied Maple Pecan CrepesCourse: Dessert, Breakfast
These Candied Maple Pecan Crepes are a delicious easy dessert or even decadent weekend breakfast.
about 8 prepared crepes, this or any other your favourite recipe
3 tbsp. butter
2/3 cup real maple syrup
2 tbsp. brown sugar
abut 1 and 1/2 cup pecans halves – you can chop them if desired
a good pinch of salt
1/2 tsp. cinnamon
1/3 cup 10% or 18 % cream, optional
- In a pan combine the butter, maple syrup, sugar, cinnamon, and salt and cook over low medium heat for about 3 minutes, until combined and slightly thickened.
- Stir in the pecans and keep cooking, stirring occasionally, for about 7 minutes. If the pecans start browning too fast, decrease the heat.
- If desired, add the cream and cook for another 1-2 minutes, until incorporated. With added cream, the sauce will be slightly thinner and with a pleasant smooth fudgy texture and the colour will be matte. Without cream, the sauce will be thicker and clear.
- Off heat and cool slightly. Serve crepes with warm sauce. Optionally serve with some ice cream or whipped cream. This sauce should be sufficient for 7-8 crepes. Enjoy!
Hi – I’m Ben, a blogger, recipe developer, and food photographer. I’m glad you’re here! I hope you will enjoy hundreds of delicious recipes and a pinch of havoc in the kitchen.