Crepas de cajeta

Method

1. For the crepas: sift together the flour and salt. Make a well in the middle and whisk in the eggs, followed by a mixture of the milk and water.

2. When you are ready to start cooking the pancakes, whisk in half the butter. Use the rest of the butter to grease a hot, seasoned pancake pan. Ladle in enough batter to just coat the bottom of the pan. Cook until the bottom is golden, then flip and cook for a moment more.

3. Keep the pancakes warm in a low oven while you repeat the process with the remaining batter.

4. For the cajeta sauce: heat the cajeta until melted in a microwave or small pan.

5. When all the pancakes are ready, fill each one with a heaped teaspoon of cajeta and arrange in overlapping triangles in a flameproof serving dish.

6. Heat the Pernod, cassis and Cointreau in a small pan and set alight. Pour over the pancakes and let the alcohol burn for a minute before blowing out. Serve with double cream.

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Ingredients

For the crepas

160g plain flour
pinch Salt
3 Eggs
300ml Milk
150ml water
100g Butter, melted

For the cajeta sauce

1 jar cajeta
25ml Pernod
25ml cassis
25ml Cointreau
double cream, to serve

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