Crepe

Can be prepared in 45 minutes or less.

This recipe was created to prepare <epi:recipeLink ="14260">Asian Pork Crêpes</epi:recipeLink>.

(Spicy Chicken Crêpes)

Crepas de Cajeta con Nuez Cajeta (or dulce de leche, as it is known in other Latin American countries) is a thick caramel sauce traditionally made with goat's milk, though cow's milk is also commonly used. If you can't find cajeta, you can substitute dulce de leche, now available in many supermarkets (look for it next to the ice cream sauces). Cajeta is sold at Mexican and Latin American markets.

The following recipe is made with an electric blender, because it is so quick. If you do not have one, gradually blend the egg yolks into the flour with a wooded spoon, beat in the liquids by droplets, then strain through a fine sieve. Crêpe batter should be made at least 2 hours before it is to be used; this allows the flour particles to expand in the liquid and insures a tender, light, thin crêpe. The first crêpe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat.

For more information about cooking wild rice, see Born to Be Wild. Active time: 1 3/4 hr Start to finish: 3 1/2 hr

A tablespoon of sugar may be added to the batter for sweet crêpes, but with more they tend to scorch.

These are also a lovely brunch dish. Buying prepared crepes (available in the produce section of some supermarkets) can save time.