Buttered crepes with caramel and pecans (Crepas con cajeta) from Authentic Mexican, 20th Anniversary Edition: Regional Cooking from the Heart of Mexico by Rick Bayless and Deann Groen Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • emiliang on April 14, 2013

    This is an outstanding take on crepes. Since they can be prepared well ahead of time, they're perfect for entertaining at home. I used only half the butter and about three quarters of the cajeta, and they were still delicious. Also, I didn't bother filling the crepes with the cajeta. I simply brushed them with butter and poured all of the cajeta on top at the end. A note about the ingredients listed in EYB: you can replace the goat milk, grain alcohol, and corn syrup with store-bought "cajeta," or Mexican caramelized milk -- you can find the cow milk version in most American supermarkets and the goat milk version in all Latino-oriented food stores. Saves A LOT of time, and in fact Rick Bayless recommends the store-bought version in all of his more recent books.

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