Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 3 eggs
- 1/4 cup sugar
- 1/4 cup melted butter
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1 cup cajeta (goat milk caramel)
- 1 pint vanilla ice cream
Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
- Ice cream scoop
Step-by-step instructions:
1. In a blender or mixing bowl, combine the flour, milk, eggs, sugar, melted butter, vanilla extract, 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 the batter into the pan and swirl to coat the bottom evenly. Cook for about 2 minutes or until the edges start to lift and the bottom is lightly browned.
4. Flip the crepe using a spatula and cook for another 1-2 minutes until the other side is lightly browned. Repeat with the remaining batter to make about 8-10 crepes.
5. To assemble, spread about 1 tablespoon of cajeta on each crepe and fold into quarters.
6. Serve the crepes with a scoop of vanilla ice cream on top and drizzle with more cajeta.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium heat
Serving size:
4-5 servings
Nutritional information:
Calories: 450
Fat: 18g
Saturated Fat: 10g
Cholesterol: 150mg
Sodium: 380mg
Carbohydrates: 62g
Fiber: 1g
Sugar: 44g
Protein: 10g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour for a gluten-free version.
- Maple syrup or dulce de leche can be used instead of cajeta.
- Chocolate or strawberry ice cream can be used instead of vanilla ice cream.
Variations:
- Add sliced bananas or strawberries on top of the crepes for extra flavor.
- Sprinkle chopped nuts or shredded coconut on top of the ice cream for added texture.
- Use different flavors of ice cream, such as chocolate or strawberry, to change up the taste.
Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps for the best texture.
- Use a non-stick skillet or crepe pan to prevent the crepes from sticking.
- Keep the crepes warm in a low oven until ready to serve.
Storage instructions:
The crepes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the crepes in a warm oven or microwave for a few seconds before serving.
Presentation ideas:
Arrange the crepes on a platter and top with a scoop of ice cream and a drizzle of cajeta. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, chopped nuts, shredded coconut, or mint leaves.
Pairings:
Coffee or hot chocolate.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crepes are sticking to the pan, make sure the pan is properly greased and the heat is not too high.
- If the batter is too thick, add a little more milk to thin it out.
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 caramel-like.
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, Creamy, Nutty, Caramelized, Rich