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.
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.
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.
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.
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!
Cajeta Crepes Dessert
Ingredients
- 2/3 cup milk
- 1/2 cup cajeta
- 4 crepes
- vanilla ice cream
- chopped almonds (optional)
Instructions
-
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.
-
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.
-
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.
-
Top it off with a scoop of vanilla ice cream.
-
Garnish with chopped almonds and raspberries (optional)
Recipe Notes
This recipe serves 2 to 4 people, depending on whether you serve 1 or 2 crepes per plate.
Fantastic, I want to make this for our next gathering in our home! Shared, coming by from Latina Bloggers Connect. Lots of love, Lisa
Glad you like it Lisa! Thanks so much for stopping by!
I love cajeta everything! These remind me of some that my Tia would make but she called them pancakes. They were basically crepes and she filled them with different things. YUM!
I know what you mean Ophelia. My daughter likes to eat cajeta straight out of the jar by the spoonful. I have to hide it from her, lol! We also like to fill our crepes with different things. Mostly fruits though :).