Ingredients (serves two)
Crepas (makes 12)
½ cup unsalted butter, melted
3 large eggs
¼ cup milk
¾ cup all-purpose flour
½ cup sugar
Pinch of salt
½ cup milk
1/3 cup cajeta (goat’s milk caramel)
6 candied walnuts
2 tuiles (thin wafer cookies)
Cinnamon ice cream
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.
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
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