MEXICAN CARAMEL CREPES
Number Of Ingredients 6
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.
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Yeasin Rahman
[email protected]**5 stars!** These crepes were absolutely delicious. I made them for my brunch guests and they were a huge hit. The caramel sauce was the perfect finishing touch.
uooi lfv bz
[email protected]These crepes were so good! I loved the combination of the sweet caramel sauce and the fluffy crepes. I will definitely be making these again.
Monster Hacker
[email protected]I've made these crepes several times now and they always turn out great. The recipe is easy to follow and the crepes are always delicious.
Akomolafe Oluwaferanmi
[email protected]These crepes were amazing! I made them for my family and they were a huge hit. The caramel sauce was the perfect topping and the crepes were so light and fluffy. I will definitely be making these again.