- 3/4 Cup Milk
- 1/2 Cup Water
- 2 Eggs
- 3 Tablespoons Melted Butter
- 2 Teaspoons Vanilla Extract
- 1 Cup Flour
- 2 & 1/2 Tablespoons White Sugar
- Additional Butter, for cooking crepes
Caramel (Cajeta) Sauce Ingredients:
- 370 Grams Cajeta Syrup (Mexican caramel syrup made from goat’s milk)
- 1/2 Cup Milk
- 1 Tablespoon Brandy, optional
- Whipped Cream, optional
- Chopped Pecans, optional
Add all of the crepe ingredients (except for the additional butter to coat the pan while cooking) to a blender and mix until smooth, about 15 to 20 seconds. Pour into a bowl, cover, and refrigerate 1 hour.
While the batter is chilling, make the caramel sauce. For the cajeta syrup, I recommend using Coronado “Vainilla” Cajeta.
Pour the thick cajeta syrup into a small saucepan set over medium-low heat.
Add the milk and brandy while stirring continually. When the sauce begins to boil, reduce heat and simmer about 5 to 10 minutes.
Turn off the stove, but keep the sauce warm.
Note: When serving the crepes, you may choose to garnish them with chopped pecans and/or whipped cream. Since these crepes are pretty rich, I prefer to top them off with homemade whipped cream. (If you’d like to make whipped cream, use a hand mixer and beat together 1 pint whipping cream, 2 teaspoons vanilla extract, and white sugar to taste. Beat the cream on high until it forms stiff peaks. Cover and chill until ready to serve the crepes.)
When the crepe batter has chilled an hour, butter a crepe or omelet pan set over medium heat. Once the butter has melted, add about 1/8 cup of the batter to the hot pan and swirl to spread evenly.
Cook about 30 seconds.
Flip the crepe and cook another 20 seconds or so.
Remove the crepe from the pan and lay flat on a plate to cool. Add butter to the hot pan and repeat the steps with the remaining batter. (You should make about 18 crepes.)
When ready to serve, spread out a spoonful of warm caramel sauce over the surface of a crepe on a dessert plate.
Fold the crepe in half.
Fold it in half again, forming a triangle.
Repeat the process with two other crepes, grouping them together on the plate. Pour another spoonful or two of caramel sauce over the three crepes.
Garnish with whipped cream and/or chopped pecans, as desired. Repeat the steps for the number of servings you need.
You can refrigerate any remaining crepes and caramel sauce separately and reheat before serving.
Posted by Lindsay