The caramel crepes are the perfect sweet treats to start your day with. This heavenly and delicious breakfast recipe has its origins in the Mexican cuisine and it brings up the most exquisite flavors this country has to offer. Discover the caramel crepes and enjoy one delightful dessert!
Crepes are thin pancakes made usually from wheat flour, and their name comes from the amazing and enchanting country, France, internationally famous for its refined wines, cuisine, art and history. The crepes are just another wonderful treat France prepared for the whole wide world, and it has become yet another beloved dessert, that almost every country shepherds nowadays at least one variant of its traditional crepes or pancakes.
There are a number of special crepes, besides the classical sweet or the unsweetened ones (called in French cuisine savory 'galettes' – made from buckwheat instead of the wheat flour used in the sweet ones). Crepes inspired the “mille crepe”, a traditional French cake made of crepe layers, hence the name (thousand crepes).
The Cherry Kijafa Crepes also found their inspiration in the classic way of the simple crepe, but they are filled with cherries previously simmered in a cherry wine sauce, made in Finland and called Kijafa.
The French crepes inspired many countries to develop their own interpretations of the time-tested recipe: Mexico has its 'tortillas', the Italians have their 'crespellas', while, in the east side of Europe, and many countries call it “palačinka”. No matter what these ambrosial dessert is called, the principle stays the same and respects the traditional delicious aromas. Served simply with sugar, or with cider ad well as various types of fillings, crepes continue to impress along the culinary sectors of many nations. The caramel crepes recipe, which is called in Mexican “Cajeta”, will definitely become one of your favorite desserts, easy to prepare and suitable to serve both for breakfast or as a sweet treat after a meal.
Here are the necessary ingredients in order to prepare it:
Take a frying pan and melt in it the caramel and add the rum. Wait until it boils and keep on fire for another 5 minutes, then dip in each tortilla. One at a time, each tortilla should be well covered in caramel. When ready, place them on a plate, make it at least two tortillas, and fold them into four parts . On top of these, add a scoop of ice cream and it is also highly recommended to crown the final effect with coconut.
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