Mexican Caramel Crepes
Crepas de CajetaCrepas 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.
Ingrediënten
Makes 6 servings
- 12 crepes Basic Crepes
- ¼ cup ½ stick unsalted butter
- 2 cups cajeta Mexican caramel sauce or Creamy Caramel Dessert Sauce
- ½ cup heavy cream or half and half
- ½ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 1 cup chopped pecans
Instructies
- 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.
- 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.
Notes / Tips / Wine Advice:
Serve warm
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