Cajeta, a homemade caramel used in traditional Mexican desserts, is a terrific sauce to have on hand for drizzling over ice cream or baked treats. This recipe, developed by chef Mary Sue Milliken, first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 1 (14-oz.) can sweetened condensed milk
- 1 cup flour
- 1 cup milk
- 2 tbsp. unsalted butter, melted
- 2 tsp. sugar
- 1⁄2 tsp. vanilla extract
- 1⁄4 tsp. kosher salt
- 1⁄8 tsp. ground cinnamon
- 1⁄8 tsp. ground cloves
- 1 egg, plus 2 yolks
- 1 cup coarsely chopped pecans, plus more for garnish
- Confectioners’ sugar, for garnish
- Fresh raspberries, for garnish
Place the unopened can of sweetened condensed milk in a 2-qt. saucepan and cover with water. Bring to a low simmer over medium-low heat and cook for 3 hours, adding more water as needed. Using tongs, flip can and continue to cook 2 1⁄2 hours more. Cool to room temperature; refrigerate overnight.
Combine flour, milk, butter, sugar, vanilla, salt, cinnamon, cloves, egg, and yolks in a blender. Blend until a smooth batter forms; cover and chill 1 hour.
Heat an 8” nonstick skillet over medium-high heat. Working in batches, pour 2–3 tbsp. batter into skillet, tilting skillet to let batter cover bottom completely. Cook until small bubbles form on the surface of the crêpe, about 2 minutes; flip and cook until lightly browned on the bottom, about 1 minute more. Transfer to a plate and keep warm. Spread 1 tbsp. cajeta evenly over each crepe; sprinkle with 1 tbsp. pecans. Roll crepes into logs and transfer to serving plates; sprinkle with additional pecans. Dust with confectioners' sugar and serve with raspberries, if you like.