Pecans
For the batter
2 eggs
2 cups milk
1 tablespoon Port wine
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/4 teaspoon salt
To grease
1 tablespoon butter
For the Filling
3 cups pecan pieces
1 cup sweetened condensed milk
Orange juice
1 cup heavy cream, fresh
For the Caldo
1 cup dried cranberries, chopped
2 cups water
Orange juice
1 cup white wine
Pecans
For the batter
2 eggs
2 cups milk
1 tablespoon Port wine
2 tablespoons butter, melted
1/2 cup all-purpose flour
1/4 teaspoon salt
To grease
1 tablespoon butter
For the Filling
3 cups pecan pieces
1 cup sweetened condensed milk
Orange juice
1 cup heavy cream, fresh
For the Caldo
1 cup dried cranberries, chopped
2 cups water
Orange juice
1 cup white wine
Step 1
Beat the crepe ingredients with a whisker
Let it rest for 30 minutes in the refrigerator
Brush a skillet with butter and fry the crepes
Heat the filling ingredients
Mix until you get a cream
Step 2
Place the caldo ingredients in a pot, except the wine
Simmer for 30 minutes
Add the wine and simmer for another 10 minutes
Step 3
Let the caldo cool and blend it in a blender
Strain and reheat it over low heat
Fill and close the crepes
Regulate them with hot caldo and serve.
