Crepes with Cajeta

Victoria Cherniag Ruiz
Crepes bathed in a cajeta sauce with milk and chopped nuts.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1 1/2 cups cow's milk
  • 1 cup flour
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1/4 teaspoons salt
  • 2 teaspoons sugar
  • 1 cup cajeta, or dulce de leche
  • 1 cup cow's milk, or the necessary amount
  • 1/4 cups walnuts, chopped (optional)
Preparation
40 mins
0 mins
Low
  • Put all the ingredients (except the cajeta and the nuts) in the blender and blend.
  • Heat a small round skillet with a few drops of oil (you can spread it around the skillet with a napkin to avoid greasiness).
  • Using a ladle, serve a little of the mixture into the skillet, ensuring it covers the entire skillet, and let it cook for about 45 seconds until it’s golden brown on the bottom.
  • Repeat the same process until all the crepes are made. Arrange them on a greased platter, folding them into quarters.
  • In a saucepan, place cajeta, a little bit of milk, and heat until it reaches the desired consistency (do not bring to a boil).
  • Pour the hot cajeta sauce over the crepes and sprinkle with chopped nuts. You can place them in the oven to warm up or serve immediately.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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