Desserts, Recipes

Cajeta Crepes Dessert

Crepes with Cajeta Dessert

Have you ever been to a restaurant that had one particular item on their menu that you just cannot forget about?  Maybe you crave it after a while and find yourself ordering only that one item on your next visit?  Today’s post is about one restaurant’s dessert that I can never get enough of.

One of my cousins took me to Consuelo’s on Santana Row and ordered dessert for us.  She told me what it was, but I had no idea how much I would love it!  My taste buds were in heaven!  Now every time we go, I ALWAYS save room for dessert.  I love it so much that I had to make it at home.  The result was dang delicious!  Check it out.

Crepes with Cajeta Dessert

Ingredients you will need are:

  • 1/2 cup cajeta
  • 2/3 cup milk
  • 4 crepes
  • Vanilla Ice Cream (with pecans is better but not necessary)

In a 10″ pan, add the milk and cajeta.  Turn on the heat to medium low and stir until the cajeta and milk become a thin and even liquid.

crepes with cajeta dessert

Crepes with Cajeta dessert

Once you start seeing bubbles form, turn the heat down to low and simmer for about seven minutes stirring occasionally. When the cajeta starts sticking to the sides of the pan, turn off the heat.  Allow at least 5 minutes for it to cool.  It will thicken up more as it cools.

crepes with cajeta dessert

Submerge one crepe at a time making sure to evenly coat both sides.  Remove it from the pan and place the coated crepe on a plate folded in half.

crepes with cajeta dessert

Top it off with a scoop of vanilla ice cream ( I used chocolate chip ice cream).  Crumble a pinch or more if you like of sliced almonds on top, garnish with fresh raspberries, and your done!

crepes with cajeta dessert

crepes with cajeta dessert

 

 

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Cajeta Crepes Dessert
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Ingredients
  • ⅔ cup milk
  • ½ cup cajeta
  • 4 crepes
  • vanilla ice cream
  • chopped almonds (optional)
Instructions
  1. In a 10" pan, add the milk and cajeta. Turn on the heat to medium low and stir until the cajeta and milk become a thin and even liquid.
  2. Once you start seeing bubbles form, turn the heat down to low and simmer for about three minutes stirring occasionally. When the cajeta starts sticking to the sides of the pans, turn off the heat. Allow at least 5 minutes for it to cool. It will thicken up more as it cools.
  3. Submerge one crepe at a time making sure to evenly coat both sides. Remove it from the pan and place the coated crepe on a plate folded in half.
  4. Top it off with a scoop of vanilla ice cream.
  5. Garnish with chopped almonds and raspberries (optional)
Notes
This recipe serves 2 to 4 people, depending on whether you serve 1 or 2 crepes per plate.