French Crepes and Gluten-Free Oat Crepes with Strawberries and Cajeta
A simple crepe dessert that is easy to prepare and perfect for enjoying seasonal strawberries.
Servings: 4
Calories:
Ingredients
Ingredients
- crepes either traditional French crepes or gluten-free oat crepes
- fresh strawberries hulled and sliced into quarters or eights depending on their size
- salted butter
- honey
- vainilla extract
- Mexican cajeta or dulce de leche of your choice
Instructions
Instructions
- Prepare the crepes first then set them aside. (You can also make them the day ahead.) Allow the cajeta to come to room temperature while you proceed. Heat a large pan, once hot add a tablespoon or two of butter and allow it to melt. Swirl the butter around in the pan, then add the strawberry pieces. Drizzle in just a little bit of honey (or to taste), then a small splash of vanilla extract. Gently stir to combine the ingredients. Over a medium-low heat allow the strawberries to warm up and release a bit of their juices. Turn off the heat and set aside.
- If needed warm up the crepes, make sure the cajeta is now warm and easy to drizzle. Stuff each crepe with some of the strawberry filling, fold into a half moon, and drizzle the cajeta over the crepe(s). Serve with a hot cup of tea or a coffee.
Notes
-The French crepe recipe is here
- The gluten-free oat crepes recipe is here. The only change you'll make is to replace the hemp flour with flax meal.
- If you'd like to make your own cajeta get the recipe is here.
