Mexican Caramel Crepes Recipes

CHEAP AND EASY MEXICAN CREPES

Steps:

• Crepes.
• Combine all ingredients together and beat til smooth with a whisk. Mixture should be runny.
• Heat a greased frypan on stove.
• Pour 2 or 3 tbsps mixture into pan and tip pan til a medium sized circle is covered with mixture. (makes a crepe about 20cm or 8inches across).
• Filling.
• Brown mince in saucepan.
• Add seasoning to taste.
• Add baked beans.
• Assembly.
• Place about 2 tblsps meat mixture across middle of crepe.
• Roll up and place in lasagna dish.
• Sprinkle with grated cheese.
• Brown under griller.
• Serve with salad or veges.

MEXICAN CAJETA - CARAMEL CREPES

Steps:

• In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
• Let boil for 3 - 5 minutes; then dip the tortillas, one at a time in the caramel, making sure to cover completely.
• Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream on each and sprinkle with shredded coconut.

CREPAS DE CAJETA

Steps:

• TO MAKE THE CREPES, combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using.
• Heat a small nonstick pan (about 8 inches) over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minutes total. Transfer to a plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again (this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with the recipe.
• TO MAKE THE CARAMEL SAUCE, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from the heat, add the brandy, and return to the heat, tilting the pan slightly to light the alcohol and burn it off (be careful). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like triangles (alternatively, you can form the triangles beforehand and then submerge in the sauce or pour the sauce over them, but if you fold them once they are in the cajeta, you will ensure that they are evenly coated). Place about 3 on each plate and top with some of the toasted pecans.

MEXICAN CARAMEL CREPES

Steps:

• 1. Prepare the crepes. Prepare the sauce, if using homemade. Preheat oven to 200°. Then, melt 2 tablespoons of the butter in a medium skillet over low heat. Place the crepes, 1 at a time, in the skillet, turning, to coat with the warm butter. Fold in quarters and place on a plate, overlapping, as all the crepes are warmed. Cover with foil and put in the oven to keep warm. 2. Put the cajeta and cream in the same skillet, and simmer, stirring, until heated through. To serve, put 2 tablespoons of caramel sauce on each of 6 dessert plates. Arrange 2 crepes on each plate. Drizzle remaining caramel on top. Sprinkle with cinnamon and scatter the chopped pecans over the top. Serve warm.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.