Crepes cajeta

 
                               Crepes Cajeta
 
 Recipe By     : Susan Feniger and Mary Sue Miliken
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Desserts                         Too Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      can           sweetened condensed milk -- 14 ounces
    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
    1      pinch         ground cloves
    1      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 eva
 porates. 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 sur
 face, 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.
 
 From Too Hot Tamales Show # 6193