Crêpe Cajeta


1 (14-oz.) can sweetened condensed milk
1 cup flour
1 cup milk
2 tbsp. unsalted butter, melted
2 tsp. sugar
1⁄2 tsp. vanilla extract
1⁄4 tsp. kosher salt
1⁄8 tsp. ground cinnamon
1⁄8 tsp. ground cloves
1 egg, plus 2 yolks
1 cup coarsely chopped pecans, plus more for garnish
Confectioners’ sugar, for garnish
Fresh raspberries, for garnish



Place the unopened can of sweetened condensed milk in a 2-qt. saucepan and cover with water. Bring to a low simmer over medium-low heat and cook for 3 hours, adding more water as needed. Using tongs, flip can and continue to cook 2 1⁄2 hours more. Cool to room temperature; refrigerate overnight.

Combine flour, milk, butter, sugar, vanilla, salt, cinnamon, cloves, egg, and yolks in a blender. Blend until a smooth batter forms; cover and chill 1 hour.

Heat an 8” nonstick skillet over medium-high heat. Working in batches, pour 2–3 tbsp. batter into skillet, tilting skillet to let batter cover bottom completely. Cook until small bubbles form on the surface of the Crêpe, about 2 minutes; flip and cook until lightly browned on the bottom, about 1 minute more. Transfer to a plate and keep warm. Spread 1 tbsp. Cajeta evenly over each crepe; sprinkle with 1 tbsp. pecans. Roll crepes into logs and transfer to serving plates; sprinkle with additional pecans. Dust with confectioners’ sugar and serve with raspberries, if you like.



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