Praline Crepes Recipe


Ingredients

1 praline sauce (see below)
4 sweet crepes (see recipe)
4 scoops frozen creole cream-
1 cheese or vanilla ice cream

PRALINE SAUCE

1/4 cup unsalted butter
1/2 cup powdered sugar
2 tbsp dark corn syrup
1/4 cup dark rum
1/2 cup chopped pecans


Directions

Calories per serving: Number of Servings: 4 Fat grams
per serving:
: Approx. Cook Time: Cholesterol per serving: Marks:

*DIRECTIONS*

NOTE: line stating "4 x scoops frozen Creole cream" should read, "4
scoops Frozen Creole Cream Cheese, OR rich vanilla ice cream."
Prepare Praline Sauce. Working quickly, fill each crepe with a scoop
of frozen Creole cream cheese of ice cream. Place 1 filled crepe,
seam-side down, on each serving plate. Drizzle sauce over crepes,
serve at once. Makes 4 servings. TO PREPARE PRALINE SAUCE, melt
butter or margarine in a heavy 2-quart saucepan over medium heat. Add
remaining ingredients; stir until blended. Cook, stirring often,
until sauce is thick and syrupy, about 7 minutes. Set aside.


Servings: 4 servings

 

 

Praline Crepes Recipe brought to you by Recipe Ideas


Categories: Bread; Breads; Candy; Dessert


The History of Recipes

Experts have traced the existence of recipes far back into the distant past, at least as far back into history as ancient Egypt, and maybe even further. However, these, early recipes were just very basic hieroglyphic instructions for preparing food.

Fascinatingly, the oldest recipe found, according to experts are a few ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `exhilarated, wonderful and blissful`.

As our culinary historical trip moves on a few more years we find some recipe books which appeared in the 1300s : a recipe book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. Perhaps surprisingly, these two books are not about the curry that we all know today, but rather descriptions of the types of meals on the menues of the rich and wealthy people of the time.

Over the following few hundred years, the upper classes competed with each other to offer the most exotic meals, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it was during the nineteenth century that formal cookery and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to assembling, verifying, and recording recipes common in their social group.

By the arrival of the 20th century, cookbooks were in great demand, mostly as a result of increased literacy, increased leisure time and disposable income.

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We hope you enjoy this Praline Crepes recipe.

 


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