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Cajeta Crepes

You'll Want to Have Dessert For Breakfast With This Cajeta Crepes Recipe

The following post was originally featured on Spanglish Spoon and written by Stephanie Chavez, who is part of POPSUGAR Select Latina.

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-inch 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 7 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 you're done!

Cajeta Crepes

From Spanglish Spoon

Cajeta Crepes

Ingredients

  1. ⅔ cup milk
    ½ cup cajeta
    4 crepes
    Vanilla ice cream
    Chopped almonds (optional)

Directions

  1. In a 10-inch 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).
Image Source: Spanglish Spoon
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