Ingredients Jump to Instructions ↓

  1. 14 oz 397g Sweetened condensed milk - (1 can)

  2. 1 cup 237ml Milk

  3. 1 cup 198g / 7oz Egg (large)

  4. 2 cups 396g / 13oz Egg yolks (large)

  5. 1 teaspoon 5ml Sugar

  6. 1/2 cup 31g / 1.1oz All-purpose flour

  7. 2 tablespoons 30ml Unsalted butter - melted

  8. 1/4 teaspoon 1 1/3ml Salt

  9. 1/2 teaspoon 2 1/2ml Vanilla

  10. 1 Ground cloves

  11. 1 Ground cinnamon

  12. 1 cup 146g / 5.1oz Coarsely-chopped pecans - toasted

  13. 2 tablespoons 30ml Confectioners' sugar

  14. 1 Fresh raspberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 16 crepes, to serve 4.


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