Turtle Crepe Recipe

Make batter

In a blender or mixing bowl, combine 1 cup all-purpose flour, 1 cup whole milk, 2 large eggs, 2 tbs melted butter, 1 tsp granulated sugar, a pinch of salt, and 1 tsp vanilla extract. Blend or whisk until completely smooth and slightly frothy, about 30–45 seconds. Let the batter rest 15–30 minutes at room temperature to relax the gluten and reduce bubbles.

Cook crepes

Heat a 8–10-inch nonstick skillet or crepe pan over medium heat. Lightly coat with 1 tsp vegetable oil or butter. Stir the rested batter gently. Pour about 1/4 cup (adjust to pan size) of batter into the center of the hot pan and immediately tilt and swirl the pan to spread the batter into a thin, even layer. Cook until the edges lift and the bottom is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side 10–20 seconds until set. Transfer to a plate and keep warm covered with foil. Repeat to make 6–8 crepes, re-oiling the pan as needed.

Make caramel

In a small heavy-bottom saucepan over medium heat, combine 3 tbs granulated sugar and 1 tbs water. Without stirring, swirl the pan gently as the sugar dissolves. Allow the sugar to cook until it melts and turns an amber-golden color (watch carefully to avoid burning), about 5–7 minutes. Once amber, immediately remove from heat and carefully whisk in 4 tbs heavy cream (mixture will bubble vigorously). Whisk in 2 tbs unsalted butter until smooth. Add a pinch of sea salt, then let cool slightly. If sauce thickens too much, warm gently to loosen before using.

Prepare chocolate sauce

Place 3 tbs semi-sweet chocolate and 2 tbs heavy cream in a small heatproof bowl. Microwave in 15-second bursts, stirring between, until melted and smooth (or place over a simmering water bath to melt). Stir in 1 tsp butter if using for a glossy finish. Keep warm; if it thickens, gently re-warm to desired drizzling consistency.

Toast pecans

Place pecan halves in a dry skillet over medium heat and toast, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove and let cool slightly, then roughly chop.

Assemble turtle crepes

Lay one warm crepe on a plate. Spoon about 1–2 tbs warm caramel sauce onto the center and spread slightly. Drizzle 1 tbs chocolate sauce over the caramel. Sprinkle 1–2 tbs chopped toasted pecans on top. Fold the crepe into thirds or roll it, then drizzle additional caramel and chocolate over the folded crepe. Garnish with more pecans and a light dusting of powdered sugar if desired. Serve with a dollop of whipped cream on the side.

Serving suggestion

Serve crepes warm so sauces are flowing. If preparing ahead, warm assembled crepes briefly in a 300°F (150°C) oven for 5–7 minutes and reheat sauces gently before drizzling.