CAJETA—A SPECIALTY MEXICAN INGREDIENT—IS A THICK, CARAMELIZED SYRUP MADE FROM GOAT MILK. IF YOU CAN’T FIND IT, SUBSTITUTE CANNED DULCE DE LECHE OR CARAMEL ICE CREAM TOPPING.
PREP 25 minutes
COOK 25 minutes
1. In a bowl whisk together the first four ingredients (through vanilla). Whisk in ¼ cup of the sugar and the salt. Add flour, whisking until smooth. If desired, cover and chill up to 24 hours before using.
2. In a large skillet heat an additional 1 tsp. butter over medium-high heat until melted. Pour in ¼ cup of the batter; lift and tilt skillet to spread batter evenly. Cook 1 minute or until edges and bottom are lightly browned. Gently run a rubber spatula around the edges to loosen; carefully flip crepe over and cook about 30 seconds or until bottom is lightly browned. Transfer to a warm platter. Repeat with remaining batter to make 14 crepes total.
3. In a chilled bowl beat heavy cream, cinnamon, and remaining 2 Tbsp. sugar with a mixer on medium until soft peaks form (tips curl).
4. For each filled crepe, place one of the crepes on a work surface. Spoon 2 Tbsp. of the whipped cream onto half of crepe; top with about 2 Tbsp. of the mangoes and about 2 Tbsp. of the bananas. Fold unfilled half of crepe over filling; fold in half again. Drizzle crepes with Cajeta Syrup and, if desired, sprinkle with toasted coconut. MAKES 7 SERVINGS.
CAJETA SYRUP In a bowl stir together 6 Tbsp. cajeta and 6 Tbsp. maple syrup. Makes ¾ cup.
To Make Ahead Cool crepes completely and stack on an oven-going plate. Cover tightly with plastic wrap and chill 2 to 24 hours. To serve, preheat oven to 300°F. Remove plastic wrap. Bake crepes 15 minutes or until warm.
PER SERVING 637 cal., 31 g fat (21 g sat. fat), 119 mg chol., 149 mg sodium, 80 g carb., 3 g fiber, 9 g pro.