Ingredients (serves two)

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

Method

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.

4 Lightly coat a 20cm non-stick skillet with a little canola oil.

5 Heat over a medium heat. If the batter has thickened too much, add a little milk.

6 Add two tablespoons of batter to the pan, swirling the pan so the batter evenly coats the bottom.

7 Cook until both sides are golden, (about 1 minute per side), taking care that the crepas don’t become crisp around the edges.

8 Place on a plate. Repeat until all the batter has been used, coating the pan with oil as needed.

Sauce
1 In a saucepan, combine the milk and cajeta. Bring to a boil, stirring occasionally until the caramel has dissolved, then lower the heat to keep the sauce warm.

2 Fold each crepa in half and in half again. Add the sauce and serve with cinammon ice cream, topped with walnuts and tuiles.

Note: the sauce can be prepared in advance, cooled and stored in the refrigerator for up to one week. Reheat to serve.

Mexican food: the real deal click here to view

Camarones al chipotle recipe click here to view