Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 1/2 cups milk
- 3 eggs
- 1/4 cup sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup unsalted butter, melted
- 1 cup cajeta (Mexican caramel sauce)
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
Special equipment needed:
- Crepe pan or non-stick skillet
- Blender or whisk
- Spatula
- Small saucepan
Step-by-step instructions:
1. In a blender or mixing bowl, combine flour, milk, eggs, sugar, salt, vanilla extract, and melted butter. 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 1/4 cup of batter onto the pan and swirl it around to coat the bottom evenly. Cook for 1-2 minutes until the edges start to lift and the bottom is lightly golden. Flip and cook for another 30 seconds. Repeat with the remaining batter.
4. In a small saucepan, heat cajeta over low heat until warm and runny.
5. To assemble, spread 1-2 tablespoons of cajeta on each crepe and fold it in half, then in half again to form a triangle.
6. In the same saucepan, heat heavy cream until it starts to simmer. Remove from heat and add chocolate chips. Stir until melted and smooth.
7. Drizzle chocolate sauce over the crepes and serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat for cooking crepes, low heat for warming cajeta and simmering heavy cream.
Serving size:
Makes 8-10 crepes, serving size is 2 crepes per person.
Nutritional information:
Calories per serving: 420
Total fat: 23g
Saturated fat: 14g
Cholesterol: 135mg
Sodium: 220mg
Total carbohydrates: 47g
Dietary fiber: 1g
Sugars: 32g
Protein: 8g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Maple syrup or dulce de leche can be used instead of cajeta.
- Milk can be substituted with almond milk or soy milk.
- Dark chocolate or milk chocolate can be used instead of semisweet chocolate chips.
Variations:
- Add sliced bananas or strawberries to the crepes before folding.
- Top with whipped cream or vanilla ice cream instead of chocolate sauce.
- Sprinkle chopped nuts or shredded coconut over the crepes for extra texture.
Tips and tricks:
- Make sure the crepe batter is smooth and free of lumps before cooking.
- Use a non-stick skillet or crepe pan to prevent sticking.
- Keep the crepes warm in a low oven while you cook the rest.
- Use a small ladle or measuring cup to pour the batter onto the pan for consistent size.
- If the cajeta is too thick, warm it up in the microwave for a few seconds before spreading on the crepes.
Storage instructions:
Crepes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving.
Reheating instructions:
To reheat, place the crepes on a microwave-safe plate and warm up for 30 seconds to 1 minute, or until heated through.
Presentation ideas:
Arrange the crepes on a platter and drizzle with chocolate sauce. Garnish with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, chopped nuts, shredded coconut.
Pairings:
Coffee, tea, or hot chocolate.
Suggested side dishes:
Fresh fruit salad, yogurt parfait, or breakfast potatoes.
Troubleshooting advice:
- If the crepes are too thick, add more milk to the batter.
- If the crepes are too thin, add more flour to the batter.
- If the crepes are sticking to the pan, make sure it's greased well and the heat is not too high.
Food safety advice:
Make sure all ingredients are fresh and properly stored. Wash hands and utensils before cooking.
Food history:
Cajeta is a traditional Mexican caramel sauce made from goat's milk. It's similar to dulce de leche but has a slightly tangy flavor. Crepes are a French dish that has become popular all over the world.
Flavor profiles:
Sweet, creamy, caramel, chocolate.
Serving suggestions:
Serve for breakfast, brunch, or dessert.
Related Categories
Cooking Method: N/A
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Region: Mexican
Taste: Sweet, Creamy, Nutty, Caramelized, Chocolatey