
Thomasina Miers
from
Market Kitchen
Sweeten up your guests with Thomasina Miers' irresistible pancakes using the Mexican caramel, cajeta
Sweeten up your guests with Thomasina Miers' irresistible pancakes using the Mexican caramel, cajeta
Crepas de cajeta
Method
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.
Prep:
20 min
Cook: 20 min
Cook: 20 min
Ingredients
For the crepas
160g plain flourpinch Salt
3 Eggs
300ml Milk
150ml water
100g Butter, melted
For the cajeta sauce
1 jar cajeta25ml Pernod
25ml cassis
25ml Cointreau
double cream, to serve
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