CREPES DE CAJETA/CAJETA ICE CREAM TOPPING

This recipe came from the Fonda San Miguel cookbook and is movie director Robert Rodriguez’ favorite dessert there (as well as my friend Scott’s favorite too!) Cajeta is caramelized goat’s-milk candy. There are commercial brands, such as Coronado, that you can buy, but if you choose to make your own it keeps for up to 2 months in the refrigerator. It is a luscious topping for waffles, pancakes, crepes or ice cream – with just the right hint of a caramel flavor. It is what I call a “moaner”, which means you will moan while you eat it.

Crepes:

1-1/4 c. flour
3 large eggs, lightly beaten
2/3 c. whole milk, plus additional as needed
2/3 c. water
2 TB butter, melted and cooled
2 t. sea salt
Ice cream
2 c. sliced almonds (skins on), toasted

Goat’s Milk Sauce

1//2 c. (1 stick) butter
¼ c. Kahlua liqueur
¼ c. sour cream
10.9 oz. cajeta* (The size of the store-bought jar – I used about 10 oz of the recipe below, which is
1-1/4 c.)

Combine flour, eggs, milk, water, butter and salt in a blender and mix until smooth. Add a little more milk if necessary (the batter should be thin). Cover with plastic wrap and set aside to rest for 30 minutes. Line a plate with waxed paper or baker’s parchment and set aside. I have an electric crepe maker and have found that pouring my batter into a pie plate is perfect for dipping the crepe maker. I always oil it sparingly before dipping the first crepe. Invert the crepe maker into the batter and hold for about 5 seconds and then flip it over. Once the outer edges of the crepe begin to turn golden, use a flexible spatula to lift up the edges of the crepe to loosen it. Transfer the crepe to the prepared plate, and cover with a layer of waxed paper. Repeat the process until all crepe batter is used, alternating crepes with layers of paper. (Any leftover crepes can be wrapped well and frozen for later use.)

Prepare the Goat’s Milk Sauce by combining all the ingredients in a heavy, 2-qt nonreactive saucepan over medium heat and stir until the butter melts. Do not boil. Remove from heat and keep warm. (This sauce is fabulous as an ice cream topping, too!)

To assemble, fold the crepes in quarters and place 2 crepes on each of 6 dessert plates. Pour about ¼ c. the warm sauce over each pair of crepes and top with a scoop of ice cream. Sprinkle with toasted almonds. Serves 6

*CAJETA

2 t. cornstarch
½ t. baking soda
4 c. whole milk
4 c. goat’s milk
2 c. sugar
3-4” Mexican cinnamon stick (I used regular cinnamon sticks.)

Dissolve cornstarch and baking soda in 2 c. of the whole milk and set aside. In a heavy, 4-qt nonreactive saucepan, combine the remaining whole milk with the goat’s milk and bring to a boil. Remove from heat and whisk in the reserved cornstarch-soda mixture (be careful; it is likely to foam up). Whisk in the sugar, add the cinnamon, and return to medium-high heat. Cook for about 1 hour, stirring often, or until the mixture has thickened enough to coat the back of a wooden spoon. Remove from heat and set aside at room temperature to cool completely; refrigerate in a covered jar. Makes 3 cups and keep for up to 2 months in the refrigerator.