Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 2 eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 cup cajeta (Mexican caramel sauce)
- 1/4 cup brown sugar
- 1 tsp cinnamon
- Pinch of salt
Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, milk, eggs, sugar, melted butter, and salt. Blend or whisk until smooth.
2. Heat a crepe pan or non-stick skillet over medium heat. Grease lightly with butter or cooking spray.
3. Pour about 1/4 cup of batter onto the pan and swirl to coat the bottom evenly. Cook for about 1-2 minutes until the edges start to lift and the bottom is lightly browned.
4. Flip the crepe and cook for another 30 seconds to 1 minute until the other side is lightly browned. Repeat with the remaining batter.
5. In a small saucepan, heat cajeta over low heat until it becomes pourable.
6. In a separate bowl, mix brown sugar and cinnamon together.
7. To assemble, place a crepe on a plate and drizzle with cajeta. Sprinkle with cinnamon-sugar mixture. Fold the crepe in half, then in half again to form a triangle. Repeat with the remaining crepes.
8. Serve warm.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat for cooking crepes, low heat for heating cajeta.
Serving size:
Makes about 8 crepes, serving size is 2 crepes per person.
Nutritional information:
Calories per serving: 360
Total fat: 14g
Saturated fat: 8g
Cholesterol: 105mg
Sodium: 180mg
Total carbohydrates: 52g
Dietary fiber: 1g
Sugar: 37g
Protein: 7g
Substitutions for ingredients:
- Whole wheat flour or gluten-free flour can be used instead of all-purpose flour.
- Almond milk or soy milk can be used instead of regular milk.
- Maple syrup or honey can be used instead of cajeta.
- White sugar can be used instead of brown sugar.
Variations:
- Add sliced bananas or strawberries to the crepes before folding.
- Use Nutella or peanut butter instead of cajeta.
- Top with whipped cream or ice cream.
Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps.
- Use a non-stick skillet or crepe pan to prevent sticking.
- Keep the heat on medium to prevent burning the crepes.
- Use a spatula to flip the crepes gently.
Storage instructions:
Store leftover crepes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat crepes in the microwave for 30 seconds or in a skillet over low heat until warm.
Presentation ideas:
Arrange the crepes on a platter and drizzle with cajeta. Sprinkle with cinnamon-sugar mixture and garnish with fresh berries.
Garnishes:
Fresh berries, whipped cream, chopped nuts, or powdered sugar.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a side of bacon.
Troubleshooting advice:
- If the crepes are too thick, add more milk to the batter.
- If the crepes are sticking to the pan, add more butter or cooking spray.
- If the crepes are burning, lower the heat.
Food safety advice:
Make sure to cook the crepes thoroughly and store them in the refrigerator to prevent bacterial growth.
Food history:
Cajeta is a traditional Mexican caramel sauce made from goat's milk. It is commonly used in desserts and pastries.
Flavor profiles:
Sweet, creamy, and cinnamon-spiced.
Serving suggestions:
Serve the crepes as a dessert or a sweet breakfast dish.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Caramelized, Spicy, Rich, Cinnamon, Cinnamon-Y