Recipe - Crepes Batter And Filling Suggestions

1 cn Sweetened condensed milk;
(14 ounce)
1 cup Milk
1 lg Egg
2 lg Egg yolks
1 teaspoon Sugar
One half cup Allpurpose flour
2 tablespoon Unsalted butter; melted
One fourth teaspoon Salt
One half teaspoon Vanilla
1 pn Ground cloves
1 pn Ground cinnamon
1 cup Coarsely chopped pecans;
toasted (see Note)
2 tablespoon Confectioners sugar
1 pt 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 One half 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.
Recipe By : TOO HOT TAMALES SHOW #TH6193

Posted to MCRecipe Digest V1 #287

Date: Sat, 09 Nov 1996 08:45:45 0600

From: Pat Asher asher@mcs.com