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Crepes with Mexican chocolate sauce: Crepas con chocolate by Karen Hursh Graber © 2000

Crepes, frequently topped with the goat's milk syrup called cajeta, are a very popular dessert in fine restaurants throughout Mexico. This recipe uses a syrup made of Mexican chocolate instead of cajeta, and a banana filling. Bananas and chocolate are a popular combination at the fried banana stands at every small town plaza, and this is just a more sophisticated version of this sweet flavor alliance.


For the crepes:


  • 3 eggs
  • 1 1/2 cups evaporated milk, undiluted
  • 4 tablespoons butter, melted
  • 1 1/3 cups flour
  • 2 bananas, chopped
  • 1 1/2 tablespoons sugar mixed with 1 teaspoon cinnamon


For the syrup:

  • 2 tablets (about 4 oz..) Mexican chocolate, grated or finely chopped
  • 1 1/2 cups evaporated milk, undiluted
  • 4 tablespoons melted butter
  • dash salt/li>

Place the eggs, milk, half the melted butter, and the flour in a blender and liquify until a smooth, thin batter is formed.

At this point, the batter may be refrigerated up to 3 hours.

Heat a small, lightly greased frying pan or crepe pan.

Pour 1-2 tablespoons of the mixture into the pan and tip it so that the batter is spread evenly over the bottom.

When it is set underneath, about 1-2 minutes, turn it with a spatula and cook another 1/2 minute.

Follow the same procedure for each crepe, and transfer to a covered plate to keep warm.

Fry the chopped bananas in the remaining butter until golden brown, and sprinkle with the sugar and cinnamon mixture.

Spread a little banana filling on each crepe and roll up.

Top with hot chocolate sauce made by combining all sauce ingredients in the top of a double boiler, whisking until chocolate has melted, and stirring constantly for 10 minutes.

Makes 8-10 crepes, 4-5 servings.

Link to source article
Mexican chocolate: A culinary evolution
Published or Updated on: February 1, 2000 by Karen Hursh Graber © 2000
Contact Karen Hursh Graber

Follow Karen as she travels through the Central Mexican state of Puebla, meeting local cooks, tasting the food, and collecting recipes. With over 75 recipes, plus sections on ingredients and cooking techniques, the book takes the reader on a journey through one of Mexico's oldest and most renowned culinary regions. It can be ordered online.

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