Crepas (makes 12) ½ cup unsalted butter, melted and cooled 3 large eggs ¼ cup milk ¾ cup all-purpose flour ½ cup sugar Pinch of salt Canola oil Sauce ½ cup milk 1/3 cup cajeta (goat’s milk caramel) To serve 6 candied walnuts 2 tuiles (thin wafer cookies) Cinnamon ice cream
Crepas 1 These should be prepared and refrigerated up to two days ahead. In a blender, combine the butter, eggs and milk.
2 Add the flour, sugar and salt, and purée until smooth.
3 Let stand for 30 minutes to allow the gluten in the flour to relax.