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Mexican Caramel Crepes |
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Serves: 6
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(Crepas de Cajeta)
Category: Other Desserts and Sweets
Crepas de Cajeta is a very popular dessert just about everywhere in Mexico. Cajeta is a Mexican caramel sauce produced in the town of Celaya in central Mexico. A common brand available in the United States is Coronado, made of either goat's or cow's milk and sold in 16-ounce jars. Both are common and very good. Cajeta also comes flavored with wine. I prefer plain. The wine gives the cajeta a slightly astringent taste.
12 Basic Crepes
1/4 cup unsalted butter (1/2 stick)
2 cups Creamy Caramel Dessert Sauce or cajeta (Mexican caramel sauce)
1/2 cup heavy cream or half-and-half
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1 cup chopped pecans
1. Prepare the crepes. Prepare the sauce, if using homemade. Preheat oven to 200°. Then, melt 2 tablespoons of the butter in a medium skillet over low heat. Place the crepes, 1 at a time, in the skillet, turning, to coat with the warm butter. Fold in quarters and place on a plate, overlapping, as all the crepes are warmed. Cover with foil and put in the oven to keep warm.
2. Put the cajeta and cream in the same skillet, and simmer, stirring, until heated through. To serve, put 2 tablespoons of caramel sauce on each of 6 dessert plates. Arrange 2 crepes on each plate. Drizzle remaining caramel on top. Sprinkle with cinnamon and scatter the chopped pecans over the top. Serve warm.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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