Crepas de Cajeta (Warm Crepes with Caramel Sauce)
“This crepe dessert is surprisingly simple to prepare, and all the elements – the crepes, the caramel sauce and the candied walnuts, can be made ahead. Once you have even a small taste of the sauce, you’ll understand why people can’t get enough - buen provecho!”
-Chef Richard Sandoval
Crepas de Cajeta, Photo by Doug Schneider
Crepas de Cajeta
Warm Crepes with Caramel Sauce
Makes 4 Servings
Ingredients:
For the Crepes:
½ cup (1 stick) unsalted butter, melted and cooled
3 large eggs
¼ cup milk
¾ cup all-purpose flour
½ cup sugar
Pinch of Salt
Oil
For the Sauce:
1 cup milk
3/4 cup bottle cajeta (goats milk caramel)
To assemble:
12 Crepes
12 Candied Walnuts
Cinnamon Ice Cream
Instructions:
Make the Crepes: In a blender or mixer, combine the butter, eggs, and milk. Add the flour, sugar, and salt and puree until smooth. Let stand for 30 minutes.
Lightly coat an 8-inch nonstick crepe pan or skillet with a little oil. Heat the batter over medium heat. If the batter has thickened too much, thin with a little more milk until it has a good coating consistency. Add 2 tablespoons of the batter to the pan, swirling the pan so the batter evenly coats the bottom. Cook until both sides are golden – about one minute per side – careful that the crepe doesn’t become crisp around the edges. Remove the crepe to a plate, continue until all the batter is used, coating the pan with oil as needed. Separate the crepes on a plate with sheets of wax paper. Refrigerate for up to 2 days if not using right away.
Make the Sauce: In a medium saucepan, combine the milk and cajeta. Bring to a boil, stirring occasionally to dissolve the caramel. Lower the heat to keep the sauce warm. Fold each crepe in half, and then in half again. Add to the sauce to heat through. (Note: The sauce can be made ahead, stored, tightly covered, in the refrigerator for up to one week. To serve, reheat.)
To serve, arrange 3 of the crepes in a circle. Spoon some extra sauce over the crepes. Place a candied walnut on each crepe and serve with a scoop of ice cream in the middle.