Name: Crepes with Caramel Sauce and Toasted Pecans
Yield: Makes 12 servings
Ingredients: 2 1/2 cups whole milk; 5 large eggs; 1 cup all purpose flour; 6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly; 2 tablespoons sugar; 3/4 teaspoon salt; Additional melted butter (for frying); 3 cups cajeta; 3/4 cup whole milk; 3 tablespoons unsalted butter; 3 tablespoons Cognac or brandy; 2 cups pecans, toasted, chopped

Image may contain Food Dish Meal Confectionery Sweets and Bowl

Crepes with Caramel Sauce and Toasted PecansMark Thomas

Crepas de Cajeta con Nuez

Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.