CREPAS DE TORTILLA
Dos platillos típicos de México y Francia se unen en esta receta de quiche preparado con tortillas de harina, y el resultado es un postre muy innovador.
Provided by My Food and Family
Categories Desayuno y brunch
Time 20m
Yield 4 porciones
Number Of Ingredients 8
Steps:
- Reserva 2 cdtas. de azúcar. Mezcla las fresas con el azúcar restante.
- Úntales el queso crema a las tortillas. Pon 1/4 taza de fresas en cada tortilla; dóblalas por la mitad. Bate bien el huevo, la leche y el azúcar que reservaste en un plato o molde para tartas.
- Calienta el aceite en una sartén grande a fuego medio-alto. Remoja las tortillas, una por una, en la mezcla de huevo; cocínalas 1 min. por lado o hasta que se doren un poco por ambos lados.
- Sírvelas con el resto de las fresas y con el jarabe con sabor a arce por encima.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREPES
This French delicacy is extremely versatile, as it can be filled with virtually anything -- fruits, pudding, mousse for desserts as well as vegetables and meats for dinner. No need to add more oil each time unless the pan begins to stick. Freeze extra crepes for later use.
Provided by Erin Nesbit
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 1h20m
Yield 8
Number Of Ingredients 5
Steps:
- In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.
- Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
Nutrition Facts : Calories 78.6 calories, Carbohydrate 9.5 g, Cholesterol 48.9 mg, Fat 2.8 g, Fiber 0.3 g, Protein 3.7 g, SaturatedFat 0.9 g, Sodium 30.2 mg, Sugar 1.6 g
QUESADILLA
I often make this quesadilla just for myself. It's a snap to prepare.-Amber Waddell, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers Dinner
Time 10m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Heat oil in a nonstick skillet, add one tortilla. Layer with half the cheddar cheese, all of the chicken and mushrooms and half the Monterey Jack cheese. Top with the second tortilla. Cover and heat until cheese melts and bottom tortilla is crisp and golden brown., Turn over; sprinkle remaining cheese on top. Cook until bottom tortilla is crisp and golden brown and cheese is melted. Cut into wedges; serve with sour cream and salsa if desired.
Nutrition Facts : Calories 768 calories, Fat 49g fat (25g saturated fat), Cholesterol 173mg cholesterol, Sodium 1152mg sodium, Carbohydrate 29g carbohydrate (1g sugars, Fiber 0 fiber), Protein 53g protein.
CREPAS DE CAJETA
Steps:
- TO MAKE THE CREPES, combine all the ingredients in a blender and blend until smooth. Refrigerate for 1 hour and blend again before using.
- Heat a small nonstick pan (about 8 inches) over medium heat and brush lightly with butter. Ladle or pour about 1/4 cup of the batter into it, tilting it all around to coat the bottom (the crepes should be thin but not completely see-through). Cook until the top is a nice golden color, flip carefully with a spatula, and cook until the second side is browned, 2 minutes total. Transfer to a plate and repeat to use up all the batter. When all the crepes are stacked up, separate them one by one and stack them again (this is to prevent sticking). The crepes can be made ahead of time and cooled, wrapped well in plastic, and frozen for up to 1 month. Let thaw before proceeding with the recipe.
- TO MAKE THE CARAMEL SAUCE, melt the butter in a large pan over medium heat until it begins to turn a slight brownish color and gives off a nutty aroma. Add the cajeta and milk and cook until bubbly and thickened, 3 to 5 minutes. Remove from the heat, add the brandy, and return to the heat, tilting the pan slightly to light the alcohol and burn it off (be careful). Add the crepes, one by one, submerging them in the sauce and folding them in half and then in half again so they look like triangles (alternatively, you can form the triangles beforehand and then submerge in the sauce or pour the sauce over them, but if you fold them once they are in the cajeta, you will ensure that they are evenly coated). Place about 3 on each plate and top with some of the toasted pecans.
MEXICAN CAJETA - CARAMEL CREPES
This recipe is for play in ZWT- 8 for Mexico, courtesy of Mission Foods. Personaly, I think that a banana or pineapple, thinly sliced would be wonderful, in between the tortillas or maybe served under the ice cream for an added treat. Either way, they are bound to be good.
Provided by Baby Kato
Categories Breakfast
Time 6m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a frying pan, melt the caramel or Mexican cajeta or dulce de leche, and add the rum.
- Let boil for 3 - 5 minutes; then dip the tortillas, one at a time in the caramel, making sure to cover completely.
- Place two tortillas, folded into four parts on each plate, and add a scoop of coffee ice cream on each and sprinkle with shredded coconut.
Nutrition Facts : Calories 910.9, Fat 55.8, SaturatedFat 42.6, Cholesterol 44.9, Sodium 503.2, Carbohydrate 81.5, Fiber 12.7, Sugar 38.8, Protein 13.9
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