The Caramel Sauce 2 qts. goat's milk 2 c. sugar ½ t. baking soda 1 T. water 1-in. cinnamon stick In a medium saucepan combine milk, sugar and cinnamon; bring to a boil and let simmer for about 5 minutes. In a small bowl, mix the baking soda and water, remove milk from heat and add the baking soda mixture little by little. Bring the milk to a boil and keep it boiling at medium heat, stirring occasionally for about 2 hours, or until the milk caramelizes and becomes a medium brown color.
The Crêpes ½ c. milk 1 lg. egg 1/3 c. flour 1½ T. melted butter, divided 1 pinch salt 1 med. size mango, peeled, pitted and diced 6 tips of fresh mint Powdered sugar for garnish In a blender, mix the milk, egg, flour, salt and 1/2 T. melted butter. In a 6-inch, non-stick skillet, heat a little bit of the remaining melted butter. Add one ounce of the batter and cook until the rim gets dry, flip the crêpe and cook a little bit more. Remove from heat and repeat with the remaining batter until all crêpes are made. Place one crêpe on a dessert plate and top with some of the diced mango. Fold it over, cover with the cajeta sauce and bake for 2 minutes. Garnish with the fresh mint and powdered sugar.
Thanks for the great article. I hope to be back to read it again. Please write to me so I like this article. I feel much better and more knowledgeable. Thank you.
Thanks for the great article. I hope to be back to read it again. Please write to me so I like this article. I feel much better and more knowledgeable. Thank you.
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