  
Perfect for an evening dessert or a Sunday brunch surprise!
*Cajeta is a Mexican caramel, similar to Dulce de Leche.
Serves: Filling for approx. 12 crepes
Prepare 2 hours prior to serving.
Ingredients:
1 teaspoon powdered gelatin (unflavored)
2 tablespoons cold water
2 cups Sephra Belgian White Chocolate chips
2 1/2 cups heavy cream (separated)
2 tablespoons butter
2 egg yolks
Directions:
In a small microwaveable bowl, sprinkle the gelatin over the water and let sit for a few minutes. Melt the chocolate with the butter and ½ cup cream. Melt the gelatin in the microwave (about 20 seconds) and add to the chocolate mixture. Add the egg yolks and stir. Whip the remaining cream (2 cups) to soft peaks and add to the chocolate mixture in 2 parts. Refrigerate at least two hours before using.
Use a basic dessert crepe recipe. Pipe filling down center of each crepe and fold sides over. Drizzle with cajeta or caramel and top with caramelized pecans.
Recipe from www.sephra.com.
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