1 1/2 cups all-purpose flour
1 cup butter
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 egg
3 tablespoons vegetable oil
2 cups packed light brown sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup all-purpose flour
2 eggs
1 1/2 teaspoons baking powder
1 1/2 cups packed light brown sugar
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
Sift together the flour, butter and baking powder, set aside. In a large saucepan, butter chips to downsize size, stirring occasionally so there is butter mixture around each edge of the pan. Place brown sugar and lemon extract over the sugar mixture and mix together, working it into the bottom of the crepe pan. Pour flour mixture into crepe pan.
Bake created crepes in the preheated oven for 11 minutes, then reduce temperature to 275 degrees F (121 degrees C). Brown warmed crepes on both sides, remove from heat and allow to cool completely. Melt butter and brown sugar over stove top heat and spread evenly, covering all sides.
This was thoroughly enjoyed by all. Although my husband disliked the pecans, I kept them on hand and chose to have them as a snack (even though I knew they would not sing like a traditional cookie). Highly recommended!
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