The Cajeta Crepes (Crepas de Cajeta)

The Cajeta Crepes (Ca-hay-tah Krayp) is a delicious example of the french influence to the Mexican recipes cookbook; they were created around the time of the French occupation of Mexico and have remained popular ever since. The Crepes recipe used here is a typical french type of pancakes; easy to make and... very thin. The Mexican cajeta is made from a combination of cow milk and goat milk, this combination including goat milk gives mexican cajeta its unique taste when compared to other types of dulce de leche... Cajeta is said to have originated in the city of Celaya (Guanajuato state), and its name is derived from the wooden boxes (cajas) used for packaging it. Mexico has created an extensive range of products and candy caramel derived from cajeta, among which are wafers with cajeta or cajeta sticks.

Recipe for the Cajeta Crepes:

Crepas de Cajeta

Ingredients for 4 people:

For the Cajeta syrup itself:
* 2 cups Cajeta (recommended: Coronado brand)
* 1 cup milk
* Chopped walnuts for garnish to taste

For the crepe batter:
* 1 and 1/2 cups milk
* 1 butter stick or 8 tablespoons butter
* 1/2 teaspoon baking powder
* 1/4 teaspoon salt
* Pinch of cinnamon
* 4 eggs
* 1 cup flour


1) Mix all ingredients with a blender until smooth, the consistency has to be semi-liquid; if its too thick pour more milk in. Let stand in the refrigerator for one hour.

2) Make the crepes by pouring some dough into a small non-stick pan with melted butter, spread the paste in a circular motion and cook on low heat until the edges start peeling or you will notice the dough starts to bubble, indications its time to flip it. Flip the crepe and cook for 2 minutes. Stack your crepes and keep making them until you run out of crepe batter.

3) Now we turn to preparing the cajeta garnish... pour the Cajeta Coronado in a pan, dilute with milk, mix until smooth. Let it cool down.

4) Spread some Cajeta on the crepes on one side, fold the crepe circle in the middle, then fold again the half-moon crepe into a quarter moon; the usual presentation is three crepes folded in quarters for each plate. Arrange three on each serving plate, pour a bit more cajeta syrup on top then garnish with chopped nuts.

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