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Sweet tooth? Try Chef Susan Spicer s praline crepes for your next Carnival dessert Share Updated: 9:00 AM CST Feb 7, 2021 WDSU Digital Team Share Updated: 9:00 AM CST Feb 7, 2021
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Show Transcript Hi. I m Susan Spicer from Rosedale Restaurant, and I m here today to cook some delicious Mardi Gras crepe, which is basically a very thin pancake. It s a flour, eggs, milk, a little bit of sugar, some melted butter, a pinch of salt. You pour it into ah, hot pan. I use one ounce of batter and a six or eight inch saute pan. Do the tilt and swirl, tilting and swirling that pan. Even let him cool down and then stack them and we ll make our praline sauce. If you start with the dark brown sugar, this is a little cream. Makes it nice and smooth. We re adding some butter and then we haven t been alone. These are pecan pieces and some beautiful haves, and we re gonna put those in. I ve lightly toasted them in a low oven, and I m gonna m