BANANA AND CAJETA LAYERED CREPES
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place the flour, sugar, 1/2 cup plus 2 tablespoons water, milk, butter, eggs and salt in a blender and process until smooth, about 5 seconds. Turn off the motor. With a rubber spatula, scrape down the sides of the blender, and blend the batter for 20 seconds longer. Transfer the batter to a bowl and let it stand, covered, for 1 hour. The batter may be made 1 day in advance and kept covered and chilled.
- Meanwhile, blend the cajeta, whipping cream and cream cheese in a clean blender until smooth. Set aside.
- Heat a crepe pan or nonstick skillet measuring 6 to 7 inches across the bottom over moderate heat until it is hot. Brush the pan lightly with butter and heat until the pan is hot but not smoking. Stir the batter and pour 1/4 cup of the batter into the pan. Tilt and rotate the pan quickly to cover the bottom with a layer of batter. Loosen the edge of the crepe with a spatula, and cook the crepe until the top appears almost dry, about 1 minute. Flip the crepe, cook the other side lightly and transfer the crepe to a plate. Make crepes with all the remaining batter, brushing the pan lightly with butter as necessary.
- To assemble: On a 10-inch cake stand, or in a 9-inch glass pie dish, pour 1/4 cup cajeta cream into the center. Top with one crepe, more cajeta cream, sliced bananas and pecans. Repeat with remaining crepes, cream, bananas and pecans, finishing the last layer with bananas and pecans. Refrigerate until set, about 45 minutes. Serve cold.
CAJETA PINEAPPLE EMPANADAS
Provided by Marcela Valladolid
Categories appetizer
Time 55m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Working with 1 sheet of puff pastry at a time, unfold on a lightly floured surface and cut out four 4-inch circles.
- Beat the egg with 1 tablespoon water in a small bowl. Place 1/2 teaspoon cajeta in the center of each circle. Top each with some grated cheese and a few pieces of pineapple. Brush the edge of each circle with the egg wash and fold in half to form a half-moon. Crimp the edges with fork.
- Transfer the empanadas to the prepared baking sheet, brush with the remaining egg wash and sprinkle with the demerara sugar. Bake until golden brown, about 30 minutes.
CREPAS DE CAJETA
Guests will save room for dessert when you're offering hot crepes topped with sweet syrup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
- Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
- In small microwavable bowl, microwave the cajeta or dulce de leche on High about 30 seconds or until thin enough to drizzle.
- Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons cajeta; sprinkle with pecans and powdered sugar.
Nutrition Facts : Calories 320, Carbohydrate 17 g, Cholesterol 100 mg, Fat 2 1/2, Fiber 1 g, Protein 13 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 4 g, TransFat 1 g
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.
MOIST PINEAPPLE BANANA BREAD
Our four kids like slices of this moist tropical-tasting banana bread for breakfast. I sometimes bake it in mini loaf pans, then freeze the loaves so we can enjoy a small portion at a time. -Mary Watkins, Chaska, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, sugar, salt, baking soda and cinnamon. In another bowl, whisk the eggs, oil and vanilla; add pineapple and bananas. Stir into the dry ingredients just until moistened. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 60-65 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 191 calories, Fat 9g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 120mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
CREPES CAJETA
Provided by Food Network
Categories dessert
Yield about 16 crepes, 4 servings
Number Of Ingredients 14
Steps:
- To make the cajeta: place the unopened can of milk in a heavy saucepan and cover completely with water. Over very low heat, cook at a bare quiver for 3 hours, adding more water as necessary as it evaporates. With an oven glove, turn the can over and cook for 2 1/2 hours more. Cool to room temperature and refrigerate overnight.
- In a blender, combine the milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon and blend until completely smooth. Let the batter sit in the refrigerator for 1 hour.
- Heat a small nonstick skillet and pour in about 2 tablespoons of the crepe batter, swirling the pan immediately to make sure the batter covers the pan evenly. Cook until small bubbles form on the surface, then flip to the other side. Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate until you are finished.
- To assemble the crepes: open the can of cooked condensed milk and stir it up from the bottom with a fork, blending to an evenly thick consistency. Spread about 1 tablespoon of the "cajeta evenly over the surface of one crepe. Scatter some of the toasted pecans over the top and roll up into a tube. Repeat with the remaining crepes and reheat in a low oven for a few minutes before serving. Serve 4 crepes per person, sprinkled with a little confectioners sugar and scattered with raspberries.
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