- about 16 crepes, 4 servings
- 1 (14ounce) can sweetened condensed milk
- 1 cup milk
- 1 large egg
- 2 large egg yolks
- 1 teaspoon sugar
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- Pinch ground cloves
- Pinch ground cinnamon
- 1 cup coarsely chopped pecans, toasted (see Note)
- 2 tablespoons confectioners sugar
- 1 pint fresh raspberries
To make the cajeta: place the unopened can of milk in a heavy saucepan and cover completely with water. Over very low heat, cook at a bare quiver for 3 hours, adding more water as necessary as it evaporates. With an oven glove, turn the can over and cook for 2 1/2 hours more. Cool to room temperature and refrigerate overnight.
In a blender, combine the milk, eggs, sugar, flour, butter, salt, vanilla, cloves, and cinnamon and blend until completely smooth. Let the batter sit in the refrigerator for 1 hour.
Heat a small nonstick skillet and pour in about 2 tablespoons of the crepe batter, swirling the pan immediately to make sure the batter covers the pan evenly. Cook until small bubbles form on the surface, then flip to the other side. Slide onto a plate and make the remaining crepes in the same way, stacking them on the plate until you are finished.
To assemble the crepes: open the can of cooked condensed milk and stir it up from the bottom with a fork, blending to an evenly thick consistency. Spread about 1 tablespoon of the "cajeta evenly over the surface of one crepe. Scatter some of the toasted pecans over the top and roll up into a tube. Repeat with the remaining crepes and reheat in a low oven for a few minutes before serving. Serve 4 crepes per person, sprinkled with a little confectioners sugar and scattered with raspberries.
Note: To toast nuts, preheat the oven to 350 degrees. Spread the nuts on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool.
c.1997, M.S. Milliken & S. Feniger, all rights reserved