Praline Pecan Crepes

Crepes:
3/4 cup all-purpose flour
1 1/2 teaspoons sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 cup milk
1 egg
1 tablespoon butter, melted
1/4 teaspoon vanilla extract
1 teaspoon butter

Sauce:
1/4 cup butter
1/4 cup sugar
1/4 cup firmly packed brown sugar
1 tablespoon cornstarch
1 3/4 cups water
1/4 cup chopped pecans
1 tablespoon vanilla extract

Combine flour, 1 1/2 teaspoons sugar, baking powder and salt in small mixer bowl. Add all remaining crepes ingredients except 1 teaspoon butter. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes).

Melt 1 teaspoon butter in 6 or 8-inch skillet until sizzling. For each crepe, pour about 1/4 cup batter into skillet; immediately rotate skillet until thin film covers bottom. Cook over medium heat until lightly browned (1 to 2 minutes). Loosen edges of crepe from pan with wide spatula; turn over. Continue cooking until lightly browned (2 to 3 minutes). Place crepe on plate. Repeat with remaining batter, placing wax paper between each. Cover crepes. Set aside.

Melt 1/4 cup butter in 10-inch skillet over medium heat; stir in 1/4 cup sugar, brown sugar and cornstarch. Stir in all remaining sauce ingredients. Continue cooking, stirring occasionally, until sauce begins to thicken (5 to 6 minutes).

Meanwhile, fold each cr pe in half; fold in half again to form triangles. When sauce begins to thicken arrange crepes in skillet. Cook, spooning sauce over crepes occasionally, until crepes are heated through (3 to 4 minutes). Serve warm crepes with sauce.

Yield: 8 servings (2 cups sauce)

Nutrition Facts (1 serving): Calories: 220; Fat: 11 g; Cholesterol: 50 mg; Sodium: 180 mg; Carbohydrates: 26 g; Dietary Fiber: 1 g; Protein: 4 g