Crepes Cajeta Recipe
- 1 (14-ounce) can sweetened condensed milk
- 1 cup milk
- 1 large egg
- 2 large egg yolks
- 1 cup all-purpose flour
- 2 teaspoons granulated sugar
- 2 tablespoons unsalted butter, melted
- ½ teaspoon vanilla extract
- Pinch of ground cloves
- Pinch of ground cinnamon
- 1 cup coarsely chopped pecans toasted
- Confectioners sugar, for sprinkling
- 1 pint fresh raspberries
- To make the cajeta, place the unopened can of milk in a heavy saucepan and cover completely with water. Over very low heat, bring the water to a bare quiver and simmer very gently 3 hours, adding more water as necessary to keep the can covered. Wearing an oven mitt, turn the can over and cook for 2½ hours more. Cool to room temperature and refrigerate overnight.
- To make the crepes, in blender, combine the milk, egg, egg yolks, flour, granulated sugar, butter, vanilla, cloves, cinnamon and salt. Blend until smooth. Chill 1 hour.
- Heat a small nonstick skillet or omelet pan over medium high heat. Pour in about 2 to 3 tablespoons of the batter, swirling the pan to coat evenly. Cook until small bubbles form on the surface, then flip and cook on the second side until golden. Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate as you go.
- To serve, preheat the oven to 250°F. Open the can of cooked condensed milk and stir well with a fork, blending to an even, thick consistency. Spread about 1 tablespoon of the cajeta evenly over the surface of 1 crepe. Scatter some of the toasted pecans over the top and roll into a cylinder. Repeat with the remaining crepes, and reheat in the oven for a few minutes. Arrange 4 crepes on each plate. Sprinkle with confectioners’ sugar, scatter the raspberries over the top, and serve.
