Fold caramel filling into our Sweet 'n Sticky Crepe Recipe. Drizzle this crepe recipe with melted chocolate and top with creamy whipped topping.
What You Need
Original recipe yields 8 servings
1-1/4 cups sugar
1-1/4 qt. (5 cups) milk, divided
1/2 tsp. vanilla
2 egg s
2 Tbsp. butter, melted
1 cup flour
1/2 tsp. salt
1 oz. BAKER'S Semi-Sweet Chocolate, melted
1 cup PLANTERS Slivered Almonds, toasted
1 cup thawed COOL WHIP Whipped Topping
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Let's Make It
Heat sugar and 1 qt. (4 cups) of the milk in small heavy-bottomed saucepan on medium-low heat until mixture just begins to boil. Reduce heat to low; simmer 1 hour, stirring occasionally with a wooden spoon. (Filling is cooked when the mixture is thick and caramel colored.)
Place eggs, remaining 1 cup milk, the butter, flour and salt in blender container; cover. Blend on medium speed until well blended and smooth. Let stand 20 min.
Ladle 1/4 cup batter into lightly greased hot skillet. Cook until lightly browned on each side. Repeat to make a total of 8 crepes. Spoon 2 Tbsp. filling down center of each crepe. Roll up. Serve crepes warm, topped with the chocolate, almonds and whipped topping.
You’ll know it’s a special occasion when you get to enjoy a serving of these tasty crepes.
Do not overcook the filling or it will turn into hard candy.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 57g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 crepe each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.