How to Make Crepas de Cajeta (Mexican Caramel Crepes)

By eHow Food & Drink Editor

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This dessert is guaranteed to impress any dinner guest. Serves 6.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

  • 1 tbsp. corn syrup
  • 1 c. granulated sugar
  • 1 tsp. vanilla extract
  • 1 cinnamon stick
  • 1/4 tsp. baking soda
  • 4 tbsp. butter - divided use
  • 1/2 c. orange juice
  • 5 1/2 cups milk
  • 1 large egg
  • 1 tbsp. canola oil
  • 1/2 c. all-purpose flour
  • 1 tbsp. brandy
  • 1 c. chopped pecans
  • 1/4 c. powdered sugar
  • Groceries
  • Omelette Pans

Making the Caramel Sauce

Step1
Put the milk, corn syrup, granulated sugar, vanilla extract and cinnamon stick in a heavy-bottomed saucepan over high heat. Stir the mixture as it comes to a boil.
Step2
Dissolve the baking soda in 2 tsp. water. Remove the saucepan from the heat and stir in the baking soda mixture.
Step3
Return the saucepan to the heat and lower to medium. Stirring frequently, let the mixture cook for 20 minutes or so. At this point, the mixture should start to thicken noticeably.
Step4
Continue to stir almost constantly until the mixture is the thickness of pancake syrup.
Step5
Remove the saucepan from the heat and stir in the brandy.
Step6
Melt 2 tbsp. butter in another heavy-bottomed saucepan over medium heat.
Step7
Add the milk mixture and orange juice to the butter. Cook, stirring, for four minutes.
Step8
Remove the cinnamon stick. Keep the sauce warm while preparing the crepes.

Making the Crepes

Step1
Whip the milk, egg, oil and flour in a large bowl. Allow the mixture to sit for five minutes.
Step2
Use part of remaining 2 tbsp. butter to grease a small (8- or 9-inch) cast-iron pan, omelette pan, or crepe pan and set over medium heat. Add 2 tbsp. crepe batter to the pan and tilt it to cover the bottom.
Step3
When the edges of the batter start to look dry, flip the crepe over and cook the other side. Remove crepe to a plate lined with paper towels and keep warm.
Step4
Repeat the process with the butter and crepe batter until batter is gone.
Step5
Place a crepe on a large plate.
Step6
Fold the crepe in half and then in half again to form a sort of triangle. Spoon some of the sauce over the crepe and sprinkle some of the pecans and powdered sugar on top.
Step7
Repeat with the remaining crepes, serving two per person.

Tips & Warnings

  • Don't let the sauce get too dark, as it can easily take on a burnt flavor. It should be medium golden in color.
  • Turning a crepe before it's done on the first side can make it fall apart. It's much easier to turn when it's really done.
  • Although you may be tempted to make bigger crepes, they are that much more difficult to turn. Stick with a small pan.

Comments

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Anonymous

Anonymous said

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on 11/22/2005 I live in Mexico so Cajeta is a very easy-to-find stuff and I make these very often. I have discovered that it is far more easy to flip them in the air without a spatula so they won't break.

Merp said

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on 4/20/2008 Incomplete recipe. How much milk for the crepas and how much for the sauce. If you want to share a recipe, make it right, please

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eHow Article:  How to Make Crepas de Cajeta (Mexican Caramel Crepes)

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Category: Food & Drink

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