Crepes with Caramel Sauce and Toasted Pecans
Crepas de Cajeta con Nuez
Cajeta (or dulce de leche, as it is known in other Latin American countries) is
a thick caramel sauce traditionally made with goat's milk, though cow's milk is
also commonly used. If you can't find cajeta, you can substitute dulce de leche,
now available in many supermarkets (look for it next to the ice cream sauces).
Cajeta is sold at Mexican and Latin American markets.
Crepes
2 1/2 cups whole milk
5 large eggs
1 cup all purpose flour
6 tablespoons (3/4 stick) unsalted butter, melted, cooled slightly
2 tablespoons sugar
3/4 teaspoon salt
Additional melted butter (for frying)
Sauce
3 cups cajeta
3/4 cup whole milk
3 tablespoons unsalted butter
3 tablespoons Cognac or brandy
2 cups pecans, toasted, chopped
For crepes:
Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour
at room temperature. Blend again before using.
Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat
over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to
allow batter to coat bottom of skillet. Cook until crepe is golden on bottom,
about 1 minute. Turn crepe over and cook until brown on bottom, about 45
seconds. Transfer to paper towel. Repeat with remaining batter, making about 24
crepes and stacking crepes between paper towels. Cool.
For sauce:
Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce
heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes.
Remove from heat. Stir in Cognac.
Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1
tablespoon chopped pecans. Fold crepe in half over filling, then in half again,
forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange
crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead.
Cover and chill crepes and remaining sauce separately. Rewarm sauce just until
pourable before continuing.)
Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated
through, about 15 minutes. Sprinkle with any remaining pecans and serve.
Makes 12 servings.
Bon Appétit
