Crepas con Cajeta
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- เผยแพร่เมื่อ 8 ก.ย. 2024
- While I can't show you the way I learned to make goat's milk cajeta-in Celaya, Guanajuato, in an enormous copper cauldron near the place they milked the goats-I can show you a few paths to achieving the luscious texture, enticing aromas and beautifully caramel color of Mexico's most famous sweet treat.
In the video, I'll show you two methods: one for turning out beautifully browned cajeta in a pot, and another using a pressure cooker. (In the recipe linked below, I'll show you a third way-using a slow cooker.)
Of course, we can't stop there, can we? I'll step you through the easy-once-you-get-the-hang-of-it way to make buttery, crispy crepes that practically cry out for a drizzle of cajeta.
Ready to get started?
👉 RECIPE Three Paths to Cajeta: www.rickbayles...
👉 RECIPE Crepas con Cajeta: www.rickbayles...
Thank you all for watching! Remember, proceeds from channel memberships support salaries for our restaurant staff. 🙏
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This man has sooo many awards and accolades yet he still takes time to make these TH-cam videos! Such a great person ❤
I have been a fan since watching you on “Mexico-one plate at a time.” I know what I’m having for dinner. Thank you for all the good recipes!!
Chef, you’ve always taken the mystery out of Mexican recipes. And they’ve always worked for me. Thank you.
I used to beg my cousins to get me a jar every time they went to Mexico. It’s always been one of my favorite toppings or just on a spoonful. Lol now I’m going have to make these for my kids. Thanks for the recipe 🙏🏼😊
While in Mexico my friend taught me empanadas con cajeta. I will make this cajeta for them
Sounds like a great friendship.
I’m so sad these bring back so many memories.
I may die outside my homeland but the flavors and tastes will live in my memories.
Thank you Rick.
I miss watching you and your daughter cook on tv.
Love it temperature tasting. Milking goats commercially was illegal in KY last time I checked. Will have to check my local Amish store. Have been using your mole recipe with everything from steak to eggs including pasta. I freeze everything I make and use as needed as I live alone. You are a health care giver you take peoples minds off of the problems of the times. Thank you.
NOOOOOOOO! THANKS TO YOU. The recipe to make "cajeta" is priceless.
It's a keeper for sure.
The best CHEF
Our American Mexican CHEF
Amazing recipes 😋 thank you very much for share 👨🍳👍👍👍👌🏽
Thanks!
Born and raised in Celaya, Guanajuato so this definitely makes me very nostalgic 🫶🏼
Rick Bayless, you're the real deal! This is one of my all-time favorite desserts and the execution here is simply perfect. I would just add that, while homemade cajeta is very delicious, I find that good quality bottled cajeta is so close in flavor and texture and SO much easier in terms of time and effort, it really makes a lot of sense to just skip all of that work and use store-bought cajeta. Focus on the crepas themselves. The result is almost indistinguishable and the dish comes together in a fraction of the time. In either case, homemade or store-bought, take my advice and go for the goat's milk cajeta. It's on a whole other level than dulce de leche or caramel. You can gild the lily by serving them with a scoop of vanilla or cinnamon ice cream.
Rick, you are an absolute gem. Thank you for taking the time to share these with us.
Love your videos! You’re a great teacher because you give history of recipes and explanations of why you need to do certain steps in recipes that are required .
Sending Blessings to you and yours!
Thank you. So glad to hear you like them.
I buy goat milk cajeta at Walmart in California. I love a spoon of it in my coffee. I can't drink cow milk so this is a delicious blessing.
He is really good and I enjoy watching him have for years
I remember, as a child, watching your shows on PBS (we didn't have many choices back then) and falling in love with the way you described the food. Love your passion which, in turn, makes me want to be passionate about the food I cook for my loved ones. So, many thanks for that and for your teachings through this channel. Btw, Posole is now my #1 favorite soup! Hopefully one day, my husband and I will be able to visit your restaurant. Have to try the Mole that knocked the socks off of the Top Chef judges! Lol. Many blessings to you and your family.
The sweetened condensed method is similar to how my mom makes it (she grew up in Brazil). Instead of instant pot, she leaves the can sealed and boils it for about 3 hours. Always one of favorite desserts.
You are a true master of your craft Rick.
We used to raise dairy goats and my wife made cajeta all the time while I made cheese. Tried that Meyenberg goat milk before we milked our first goats. Wish I could send you some but, we didn't like Meyenberg at all. Thanks for the memories.
Greetings from Mexico
Hola!
I love these longer videos. Thanks Rick!
Great to hear! Lots more like this over at my member channel.
th-cam.com/users/rickbaylessjoin
Been watching you since i was a kid on PBS. Love all your recipes!
You're making me feel old!
@@rickbayless please don't! You're an inspiration in Mexican cuisine and by the looks of it aging like the best fine wine in the world. Much love!
Gracias Chef Bayless! I can't wait to make this for my little boys!💙💙💙
Crepas con Cajeta = kid-approved!
It's always a pleasure to watch your videos. Crepas de cajeta is number 1 in restaurants, but at homes is cajeta con birote, bolillo or telera😋😀
Great recipe for Carjeta.❤
My daughter spent her high school junior year in Morelia, and a standard school-day breakfast in that household was a white flour tortilla heated on a dry pan, a tablespoon of cajeta in the middle, roll it up (closing the bottom a bit), and charge off for the bus while eating that, trying not to drip too much on their shirts.
Love your recipes. I will try this one for sure, we use cajeta all the time.
I have to add the story of crème d’eleanor…. I just prepared the slow goats milk version…. Turned out great. My mother, (Eleanor) when I was young used to take a can of sweetened condensed milk and put it in a saucepan filled with water and simmer it for like forever… it turns out like the instapot version, after some risk to life and limb. (But oh so worth it) My brother, who has been the executive chef at Louie’s in Key West for about 40 years, says he came across a case of condensed milk discarded, and channeled his childhood and briefly put it on the menu, calling it crème d’eleanor.
I’m going to serve it to my daughter tomorrow with crepes. But it will not be cajeta.
Such a fantastic idea! Why didn’t I think of cajeta! Thank you! I use an 8 inch sartén and a 1/4 cup measure and that gives me a pretty good crape. Now I’m craving some crepes.
WOW!, Those look absolutely mouth watering. I need to make these asap! Thank you for the instructions and recipes.
Quite welcome. Give it a shot and report back to us!
Wow best chef ever
I used to not like cajeta (or think I didn’t) because I’m not a fan of goat’s cheese, but once I tried it with crepas I loved it. This is a great video to learn how to make the recipe! As usual, your videos make my mouth water. Thank you, chef!
Everything you do is perfect amazing chef
I don't know about "perfect" or "amazing" but that's high praise! Thank you for watching. Join us over at our member channel! th-cam.com/users/rickbaylessjoin
What an amazing recipe!!
Thanks! Try it, you'll love it!
With all the “Round the outside” Chief John from food wishes would have a field day. 😂
Looks great!
Good Stuff! People - For the Instant Pot release shown at 7:58, try using a utensil like a wooden spoon to change the valve to release. Also a dishtowel over the valve quiets and disperses the steam so there isn't that jet blast.
Mmmmmmm cajeta!
Que ricas crepas!!! Aca también las amamos flameadad!!!
Excelente receta, te luciste. Que bella presentación y las nueces, deli deli!!!
Loved the video and the education! Great as always!
Thank you for sharing this video. I will definitely give it a try! 💘
Muchas Gracias fornthis recipe!
OMG looks delicious!!! Thanks!
I love cajeta..
Thanks...I love cajeta!! 😋
BTW I can't wait to go and have a great dinner at Red O in OC
This looks sooo delicious 🤤 🤤
Thank you looks yummy
My favorite 💕
Rick, I’m making chocoflan and using the instant pot caramel…should I make it thinner. What do you think?
Welp, I don't have a pressure cooker, so I guess I'll just have to hit up the Sprouts (or wherever) for some goat's milk. Oh, woe is me. 😋
Could you add rum or brandy to the instant pot version?
😋
I would like to try making the cajeta with all cow's milk. Do I still have to add the baking soda?
yes, you should, just to get the proper browning.
Let me start with, I love Spain and have lived there. The food is fantastic, but desserts? Except 'Arroz Con Leche', or 'Flan', the desserts are not the greatest. Thank goodness France brought their desserts.