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Pati's Mexican Table : TV Recipes

Pati Jinich

CAJETA CRÊPES WITH TOASTED PECANS
Crepas de cajeta con nuez

INGREDIENTS
1 cup all-purpose flour
2 large eggs
1 egg yolk
1 cup milk
1/3 cup unsalted butter, melted
Pinch kosher or sea salt, or to taste
2 tablespoons sugar
1/2 cup water
Extra butter to oil the pan
2 cups cajeta or La Lechera dulce de leche
1 1/2 cups milk
1 tablespoon rum, optional
1/2 cup pecans, chopped and toasted, to garnish
Vanilla ice cream, optional

TO PREPARE
To make the Crepes: In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.

Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.

Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.

Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.

Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.

If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.

To make the Sauce:
Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.

To Assemble:
Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.

Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…


Comments

I think your receipes are wonderful and I’m excited to try them. You are so differen from Rick Bayless who tries to be Mexican. If you are ever in Houston I would love to meet you in person.

Hola Judy, You are making me laugh so hard with the Rick Bayless comment. I have met Rick Bayless, and I love his passion for Mexican cooking. I don’t have any plans to travel to Houston at the moment but will let you know if that changes!



I watched your show for the first time, and am telling all my friends and family. I love your receipes. I am of Mexican decent, but was born and raised in the USA. My parents are also native Americans, but my Grandparents were from San Luis Portosi and Guanajuato Mexico. I grew up with American food and never learned the Mexican Cusine. I am enjoying your delicious receipes and will continue to look for your program.

Hola Lillie, I’m so glad to hear you are exploring Mexican cuisine — and your roots!! Thank you for watching, and let me know what recipes you try.



Hey pati this is shakayla andthis is my first time watchin ur show and I must say my grandmother and I really are enjoyin some of the recipes you have shared with us today.. I look forward to more

Hola Shakayla, Thank you for watching with your grandmother!! All my very best to you both.



Hi Pati. I just discovered your program this week and have so enjoyed watching it. Your recipes look absolutely wonderful and your joyful personality blesses me! Can’t wait to try making some of this delicious food! Muchas bendiciones.

Hola Lindy, You are so nice to write me with your wonderful feedback! I hope you will try some of my recipes!!



Pati, I just discovered your show 2 weeks ago..I LOVE IT! I love that fact that you explain everything SLOW so your viewers understand Mexican cuisine. Love that your recipes are simple and that they are easy to make in MY OWN kitchen..I love Mexican food! Love that you make a recipe card so that your viewers can have an overlook of the recipe that is currently being made. LOVE, LOVE, Love you and your show..Keep up the good work..Looking forward to many more episodes of your show!!! Love You!!!
~Bev Cocke

Hola Bev, You are so kind! Thank you very much for watching and for your wonderful feedback on the show!!



Hi Pati,

I too just recently started watching your show and am looking forward to purchasing your cookbook, which I believe will be available in March 2013. I can’t wait to try your Cajeta Crepes!! I also have been very excited to try your Horchata recipe. I haven’t had it in several years and have never been able to find a recipe for it.
I was wondering, do you have a recipe for Camarron (sp?) (shrimp) and Nopales?
My grandmother used to make that for me all the time when I was young, it was her special dish for me, and unfortunately I never learned her recipe.
Love your show!
take care,
Renee

Hola Renee, I am so happy you are enjoying the show! I will try to post a recipe for shrimp and nopales soon. Thank you very much for writing to me.



My mother loves su cajeta. I will be making these crepes for her on Mother’s Day!

Oh, great idea to make these for Mother’s Day!



Hello Pati,

Great recipes! I am college student enrolled in a Food and French Literature course and as part of my final project, I am considering to cook a Mexican dish influenced by French gastronomy, or vice versa. Would you happen to have additional recipes, and if so, would you mind providing them to me? I look forward to presenting your website, recipes, and food to my colleagues.

Hola Michael, I am thrilled you will share my website with your classmates. I have a couple additional French-influenced recipes…

Snapper in a Poblano Chile Sauce: http://www.patismexicantable.com/2012/07/snapper_in_a_poblano_chile_sauce/
Corn Torte: http://www.patismexicantable.com/2012/07/blissful_corn_torte/



I like your recipes. i was worn in Guadalajara,Jal. Mexico.Now I live in Chicago for many years. believe me. I m married with an american. he doesnot like hot pepper. but he likes your recipes. thank you so much.

Great to hear, Socorro!



Hi! :) About how many crepes will this recipe make? I’ve never made them before, but this wonderful looking recipe, with great instruction on your show, has inspired me to try! Thank you!

Hola Keri, It makes about 10 to 12 crepes!




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