Crepas Con Cajeta Recipe

Inspired by Hugo's

Time1h

Serves4

caramel-filled crepes, dulce de leche ice cream, candied pecans, mango

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Ingredients

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Crepes and Toppings

1 cups 00 bread flour

1 1/2 cups Milk

2 pcs Eggs

2 tbs Butter, melted

1 tsp Watkins vanilla extract

1 cups cajeta (caramel sauce)

4 scoops dulce de leche ice cream

1 cups pecans, chopped

1 tbs sugar

1 cups mango, diced

Method

Preparation

Make the Crepes

In a mixing bowl, whisk together flour, milk, eggs, melted butter, and vanilla extract until smooth. Let the batter rest for 30 minutes.

Cook the Crepes

Heat a non-stick skillet over medium heat. Pour about 1/4 cup of batter into the skillet, swirling to coat the bottom. Cook for 1-2 minutes or until the edges lift. Flip and cook for another minute. Repeat with remaining batter.

Fill the Crepes

Spread about 2 tablespoons of cajeta onto each crepe, fold or roll them up, and place on serving plates.

Prepare the Candied Pecans

In a small skillet, combine chopped pecans and sugar over medium heat. Stir frequently until the sugar melts and coats the pecans. Remove from heat and let cool.

Assemble the Dish

Top the filled crepes with a scoop of dulce de leche ice cream, sprinkle with candied pecans, and garnish with diced mango.