Mexican Caramel Crepes Recipes

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.

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 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.