Cajeta and Walnut Crêpes (Mexican Caramel)
Thin crêpes with goat's milk cajeta caramel, caramelised walnuts and whipped cream.
About this recipe
Thin wheat crêpes bathed in cajeta (goat's milk caramel), caramelised walnuts and whipped cream. An elegant dessert rooted in the sweet-making tradition of Celaya, Guanajuato.
History & Origin
Cajeta is one of Mexico's most beloved sweets, with its undisputed capital in Celaya, Guanajuato. The name comes from the small wooden boxes in which this slowly cooked goat's milk caramel was traditionally sold. Unlike Argentine or Colombian dulce de leche, made primarily with cow's milk, Mexican cajeta uses goat's milk, giving it a deeper flavour with slightly acidic and caramelised notes that make it unique. Crêpes arrived in Mexico with French influence, particularly intense during the intervention of 1862-1867 under Maximilian of Habsburg. French pastry chefs who came to the country left a lasting mark on Mexican confectionery. The decision to combine French crêpes with Mexican cajeta was one of the most fortunate fusions of that era. Today cajeta crêpes with walnuts are served across Mexico, from Celaya diners using artisanal cajeta bought at local markets, to Mexico City fine-dining restaurants reinterpreting them with brandy-flamed cajeta. The walnuts add textural contrast and a toasted flavour that perfectly complements the intense sweetness of cajeta.
Estimated cost
£7.00
Total cost
£1.75
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
480
Calories
9g
Protein
52g
Carbohydrates
28g
Fat
2g
Fibre
180mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Mezcla 1 taza de harina, 2 huevos, 1.5 tazas de leche, 2 cucharadas de mantequilla derretida y una pizca de sal. Bate hasta obtener una mezcla lisa sin grumos. Reposa 15 minutos.
💡 Reposar la mezcla hace las crepas más tiernas.
- 2
Calienta una sartén antiadherente de 20cm con mantequilla. Vierte una cucharón pequeño de mezcla, gira la sartén para cubrir el fondo. Cocina 1-2 minutos por lado hasta que los bordes doren ligeramente.
💡 La primera crepa siempre es de prueba.
- 3
Calienta 200g de cajeta en una pequeña cazuela a fuego bajo, añade una cucharada de mantequilla y, si quieres, un chorrito de brandy o ron. Mezcla hasta que esté fluida y caliente.
💡 La cajeta se quema fácil; fuego siempre bajo.
- 4
En una sartén aparte, saltea 100g de nueces en mitades con una cucharada de azúcar y mantequilla 3-4 minutos hasta que estén caramelizadas. Reserva.
- 5
Dobla cada crepa en cuartos (triángulo). Coloca 2-3 en cada plato, baña generosamente con cajeta caliente, agrega nueces caramelizadas y una cucharada de crema batida. Sirve de inmediato.
💡 Una bola de helado de vainilla al lado convierte este postre en algo espectacular.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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