Here is a great recipe that elevates the praline. If you love the flavor of pralines, this is a perfect dessert to serve for a special occasion.
Pastry Cream
2 cups Heavy Cream
1/2 cup Sugar
6 Egg Yolks
1/2 cup All-purpose Flour
1/2 teaspoon Salt
2 ounces Praline Liqueur
1 1/2 tablespoons Vanilla
1 tablespoon softened Butter
In a heavy bottom sauce pan, bring cream to a low boil and reduce heat to simmer. In a large mixing bowl, combine sugar, eggs, flour and salt, blending well. Using a wire whisk, continue to blend until creamy and smooth. While whisking, pour one cup of hot cream into the egg mixture. When well blended, return all of egg mixture to the hot sauce pan if cream, stirring constantly while pouring. Add praline liqueur and vanilla. Remove from heat and allow to cool. Once cool, fold in softened butter. Cover and refrigerate.
Crepes
2 Eggs
1/2 cup All-purpose Flour
1/2 teaspoon Sugar
1/2 teaspoon Vanilla
1 tablespoon Praline Liqueur
1 tablespoon Melted Butter
3/4 cup Milk
Pinch of Salt
1 ounce Melted Butter
1/4 cup Sugar
3/4 cup chopped Pecans
In a large mixing bowl, beat eggs and flour until creamy. Add 1 /2 teaspoon sugar, vanilla, praline liqueur, 1 tablespoon butter and milk. Continue to whip until all ingredients are well blended. Batter should have the consistency of heavy cream. Season with a pinch of salt. Heat an 8-inch crepe pan over medium high heat. Add 1/2 ounce of the melted butter, swirling to coat the pan. Pour excess butter from crepe pan back into the original container. Butter should just film coat the pan. Place approximately two ounces of the crepe batter into the hot pan. Cook crepe until the outer edges begin to brown and loosen. Flip crepe to the other side and cook approximately one minute. Using a thin spatula, lift crepe from pan and sprinkle with sugar. OCntinue unitl all creper are done. Place one tablespoon of pastry cream in the center of the crepe and top with chopped pecans. The crepe may be heated int the oven or served cold. Serve with Cream Anglaise sauce.
Enjoy!!!
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