Best Mexican Caramel Crepes Recipes

MEXICAN CAJETA - CARAMEL CREPES

Mexican Cajeta - Caramel Crepes image

This recipe is for play in ZWT- 8 for Mexico, courtesy of Mission Foods. Personaly, I think that a banana or pineapple, thinly sliced would be wonderful, in between the tortillas or maybe served under the ice cream for an added treat. Either way, they are bound to be good.

Provided by Baby Kato

Categories Breakfast

Time 6m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

4 flour tortillas
1 2/3 cups caramels (Mexican cajeta or dulce leche)
4 tablespoons rum
1 1/3 cups coconut, shredded, toasted
2 cups coffee ice cream (4 scoopes)

Steps:

In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
Let boil for 3 - 5 minutes; then dip the tortillas, one at a time in the caramel, making sure to cover completely.
Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream on each and sprinkle with shredded coconut.

Nutrition Facts : Calories 910.9, Fat 55.8, SaturatedFat 42.6, Cholesterol 44.9, Sodium 503.2, Carbohydrate 81.5, Fiber 12.7, Sugar 38.8, Protein 13.9

MEXICAN CARAMEL CREPES

Mexican Caramel Crepes image

Number Of Ingredients 6

Ingredients

12 Basic Crepes
1/4 cup unsalted butter (1/2 stick)
2 cups Creamy Caramel Dessert Sauce or cajeta (Mexican caramel sauce)
1/2 cup , heavy cream or half and half
1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred)
1 cup , chopped pecans

Steps:

1. Prepare the crepes. Prepare the sauce, if using homemade. Preheat oven to 200°. Then, melt 2 tablespoons of the butter in a medium skillet over low heat. Place the crepes, 1 at a time, in the skillet, turning, to coat with the warm butter. Fold in quarters and place on a plate, overlapping, as all the crepes are warmed. Cover with foil and put in the oven to keep warm. 2. Put the cajeta and cream in the same skillet, and simmer, stirring, until heated through. To serve, put 2 tablespoons of caramel sauce on each of 6 dessert plates. Arrange 2 crepes on each plate. Drizzle remaining caramel on top. Sprinkle with cinnamon and scatter the chopped pecans over the top. Serve warm.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves