Mini Cheese Crepes with Cinnamon Pecan Cream Sauce

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Serves 10

Crepes:
6 eggs
1 teaspoon vanilla sugar
dash baking soda
2 tablespoons sugar
1 ½ cups flour
1 ½ cups milk
pinch salt
Canola oil
Filling:
1 pound farmer cheese
½ cup whipped cream cheese (4-ounces)
1 tablespoon vanilla sugar
1 egg yolk
1 cup sugar
Cinnamon Pecan Topping:
5 tablespoons butter
1 cup heavy cream
3 tablespoons brown sugar
½ teaspoon maple syrup
½ teaspoon ground cinnamon

1/4 cup toasted pecans

For Crepes:
In a large bowl, gently mix all ingredients until smooth.
In a 6 inch sauté pan, heat ½ teaspoon oil. When oil is hot, add about 2 tablespoons batter and swirl around pan. Cook until lightly browned, about 1-2 minutes, flip and cook on the other side. Remove from pan, and continue making individual crepes, using all of the batter. Cover to keep cooked crepes warm.

For Filling: In a medium sized bowl, mix all ingredients until smooth. Set aside. Spoon about 1 tablespoon filling into crepe. Spread a bit, leaving a ½-inch border. Roll gently and set aside.

For Topping: In small saucepan, melt butter over medium heat. Stir in cream, brown sugar, maple syrup and cinnamon. Cook, whisking constantly, until sugar dissolves and mixture thickens lightly, about 3-4 minutes.

To serve: Lay warm, filled crepes in a decorative 9 x 13 pan. Warm sauce and pour over crepes. Top with toasted pecans.

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