Buttered Crepes with Caramel

Editor's note: Photosource: www.mexicodesconocido.com; continues with recipe.

In fact cajeta is not true caramel because it does not contain caramelized sugar. The goat's milk temperature never gets high enough to brown the sugar, instead the milk solids brown to form the caramel texture. Baking soda is added which neutralizes acidity and promotes the browning to be appealing to the eater.

Shortcuts include taking a can of sweetened condensed milk and submerging it in boiling water for a few hours. However, keep it covered with water as the danger of explosion is real enough that cans of Eagle Brand now carry a warning.

I've taken to making an occasional big batch and storing it in the fridge. It keeps for months and is ready to be used in the following crepe recipe, on top of fruit and in a pound cake recipe. It's also excellent on a spoon standing in front of the fridge.

Crepas con Cajeta
Buttered Crepes with Caramel
Rick Bayless
>From Art Culinaire, Summer 2001
Serves 6

For the crepes:
1 small cinnamon stick
3 cloves
1 cup whole milk
2 eggs
1/4 teaspoon salt
1 teaspoon granulated sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
1 tablespoon unsalted butter, melted
Vegetable oil as needed

For the goats' milk caramel:
2 quarts goats' milk
2 cups granulated sugar
2-inch cinnamon stick
1/2 teaspoon baking soda, dissolved in 1 tablespoon water

For the pecans:
1/4 pound unsalted butter
1 cup pecans, chopped
For the plantains:
2 tablespoons unsalted butter
2 plantains, peeled and sliced

For the dish:
Diced papaya
Blackberries
Raspberries

For the garnish: Mint sprigs

For the crepes, in a spice grinder, pulse the cinnamon stick and the cloves until finely ground. Transfer to a blender, add the milk, eggs, salt, sugar, vanilla, and flour and blend until smooth, about two minutes, scraping down the sides of the blender. With the motor running, add the butter and blend until the mixture has the consistency of heavy cream, about one minute. Transfer to a medium bowl and set aside for two hours.

For the goats' milk caramel, in a large saucepan, bring the milk, sugar, and cinnamon stick to a simmer, stirring frequently.

Remove from the heat, add the baking soda, and stir to combine. When the bubbles disappear, return the pan to medium heat. Bring to a brisk simmer, stirring frequently, until the mixture begins to turn golden brown, about one hour. Continue to simmer until the mixture thickens to the consistency and color of maple syrup, about 20 minutes. Remove from the heat, strain through a fine mesh sieve, and set aside keeping warm.

For the pecans, in a medium saute pan, melt the butter over medium-low heat. Add the pecans and saute until toasted and golden brown, about 10 minutes. Remove from the heat and using a slotted spoon, transfer the pecans to a medium bowl. Reserve the butter and pecans separately.

For the plantains, in a medium saute pan, melt the butter over medium heat. Add the plantains and sauce until golden brown, about five minutes. Remove from the heat and set aside keeping warm.

To finish the crepes, preheat the oven to 325 degrees. Heat a seven-inch skillet over medium heat and brush lightly with the oil. Pour 1/4 cup of the crepe batter into the pan, swirl to coat, pouring out any excess. Cook until the edges begin to dry, about one minute. Using a thin spatula, flip the crepe and cook for one minute. Transfer the crepe to a parchment-lined sheet pan, keeping flat. Repeat with the remaining batter and set aside keeping warm. Brush the top of each crepe with browned butter and some goats' milk caramel. Fold each in half and gently press down to spread the filling. Brush with butter and fold in half again. Arrange the crepes in an ovenproof dish. Cover with aluminum foil and place in the oven until warmed through, about 10 minutes. Remove from the heat and set aside keeping warm.

To serve, place two crepes in the center of the plate and spoon some of the goats' milk caramel on top. Arrange some plantains, papaya, blackberries, and raspberries on top, sprinkle pecans around the dish, and garnish with mint.

September 02, 2004 in Food and Drink, Mexico, Sauces | Permalink