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Cajeta (Caramel) Crepes
3 Mission Flour Tortillas
1 2/3 cups caramel (Mexican cajeta or dulce de leche)
4 tablespoons rum
1 1/3 cups shredded, toasted coconut
4 cups (1 quart) coffee ice cream
In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum. Let boil for 5 minutes.
Dip the tortillas (one at a time) to cover in the caramel. Place two tortillas, folded into four parts, on each plate, and add a scoop of coffee ice cream. Sprinkle with shredded coconut.
Source: Mission Foods
Southwestern Dessert Recipes
Mexican Dessert Recipes