Party Time (continued)
What better way to start the day than brunch with friends
Photo: Joe Schmelzer
Crêpe-Style Pancakes with Pecan Praline
Serves: 6
Pralines are one of Ty’s favorite sweet snacks, but they also double as a delectable topping for this dish. To save time, make them up to two days in advance and store them in an airtight container.
Pralines
1 cup dark maple syrup
3⁄4 cup pecans
Crêpes
Zest of 1 orange
2 Tbsp butter, room temperature
1 cup all-purpose flour
2 large eggs
1⁄4 cup water
1⁄2 cup milk
1⁄4 cup orange juice
Pinch of salt
Vegetable oil
1 1⁄2 cups dark maple syrup
5 oz crème fraîche
In a medium saucepan, bring maple syrup to a boil; add pecans. Stir occasionally for about 10 minutes, remove from heat and stir for a few minutes. Mixture should be thick; if not, return saucepan to heat and stir constantly for a few more minutes. Pour mixture onto a foil-lined baking sheet to cool. When hardened, crumble and set aside.
In a small bowl, mix together orange zest and butter. Set aside.
With an electric mixer, combine flour and eggs on low speed. Slowly add water, milk and orange juice, and mix until smooth. Add orange zest–butter mixture and salt; mix until combined. Batter should be very thin. If too thick, add a bit more milk.
In a large skillet over medium heat add 2 tsp vegetable oil. When the skillet is hot but not smoking, pour in 1⁄4 to 1⁄3 cup batter and gently move it around the pan with a spoon until you have a very thin, wide pancake, about 8 inches in diameter. Cook each side about 1 minute, or until golden. Stack on a paper towel–lined plate and keep warm in the oven until the batch is finished. Roll up and garnish with maple syrup, pralines and crème fraîche.
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