Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 3 eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup cajeta (Mexican caramel sauce)
- 2 ripe bananas, sliced
- 1/2 cup chopped walnuts
Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a large bowl, whisk together flour, sugar, and salt.
2. In a separate bowl or blender, mix together milk, eggs, melted butter, and vanilla extract until smooth.
3. Gradually pour the wet mixture into the dry mixture, whisking until well combined and smooth.
4. Heat a non-stick skillet or crepe pan over medium heat. Grease the pan with butter or cooking spray.
5. Pour 1/4 cup of the batter onto the skillet and swirl it around to coat the bottom of the pan. Cook for 1-2 minutes or until the edges start to lift and the bottom is golden brown.
6. Flip the crepe and cook for another 30 seconds to 1 minute.
7. Repeat with the remaining batter, stacking the crepes on a plate as you go.
8. In a small saucepan, heat the cajeta over low heat until it's warm and pourable.
9. To assemble, spread a spoonful of cajeta over each crepe, then add a few slices of banana and a sprinkle of chopped walnuts.
10. Roll up the crepes and place them on a serving platter.
11. Drizzle the remaining cajeta over the top of the crepes and sprinkle with more walnuts.
12. Serve warm.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Skillet or crepe pan should be heated to medium heat.
Serving size:
This recipe makes about 8-10 crepes, serving size depends on how many crepes each person eats.
Nutritional information:
Calories per serving: 250
Fat: 10g
Carbohydrates: 34g
Protein: 6g
Sodium: 160mg
Sugar: 20g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Maple syrup or honey can be used instead of cajeta.
- Pecans or almonds can be used instead of walnuts.
Variations:
- Add a sprinkle of cinnamon to the batter for a spiced flavor.
- Use different fruits such as strawberries or raspberries instead of bananas.
- Add a dollop of whipped cream on top for extra indulgence.
Tips and tricks:
- Make sure the skillet is well-greased to prevent the crepes from sticking.
- If the batter is too thick, add a splash of milk to thin it out.
- Keep the finished crepes warm in a low oven until ready to serve.
Storage instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in the microwave for 20-30 seconds or in a warm oven for a few minutes until heated through.
Presentation ideas:
Arrange the crepes in a circular pattern on a large platter and drizzle the cajeta over the top in a zigzag pattern.
Garnishes:
Sprinkle extra chopped walnuts or a dusting of powdered sugar over the top for added texture and flavor.
Pairings:
Serve with a hot cup of coffee or tea for a cozy breakfast or dessert.
Suggested side dishes:
Fresh fruit salad or a side of bacon or sausage would complement this dish nicely.
Troubleshooting advice:
If the crepes are too thick or tough, add a little more milk to the batter to thin it out. If they're too thin or tearing, make sure the skillet is well-greased and the batter is not too thin.
Food safety advice:
Make sure to cook the crepes thoroughly and store leftovers in the refrigerator to prevent foodborne illness.
Food history:
Cajeta is a traditional Mexican caramel sauce made from sweetened goat's milk. It's commonly used in desserts and candies.
Flavor profiles:
This dish is sweet and indulgent with a combination of caramel, banana, and nutty flavors.
Serving suggestions:
Serve these crepes for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Caramelized, Nutty, Fruity, Rich