Health & Medical Eating & Food

How to Make Crepas de Cajeta (Mexican Caramel Crepes)

Making the Crepes

  • 1). Whip the milk, egg, oil and flour in a large bowl. Allow the mixture to sit for five minutes.

  • 2). Use part of remaining 2 tbsp. butter to grease a small (8- or 9-inch) cast-iron pan, omelette pan, or crepe pan and set over medium heat. Add 2 tbsp. crepe batter to the pan and tilt it to cover the bottom.

  • 3). When the edges of the batter start to look dry, flip the crepe over and cook the other side. Remove crepe to a plate lined with paper towels and keep warm.

  • 4). Repeat the process with the butter and crepe batter until batter is gone.

  • 5). Place a crepe on a large plate.

  • 6). Fold the crepe in half and then in half again to form a sort of triangle. Spoon some of the sauce over the crepe and sprinkle some of the pecans and powdered sugar on top.

  • 7). Repeat with the remaining crepes, serving two per person.

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