Cajeta Crepes

Delicate crepes folded around a generous pour of cajeta—a rich Mexican goat-milk caramel—and topped with pecans.

Ingredients

• 500g white fish fillets
• 300g corn tortillas
• 1 tbsp minced garlic
• 2 tsp smoked paprika
• 3 tbsp neutral vegetable oil
• 1 cup tomatillos, sliced
• a handful of fresh epazote, chopped
• salsa verde, to taste
• 2 cups orange juice
• 1 1/2 tsp chili powder
• a generous handful of avocado
• pickled red onions, for serving

Instructions

1. 1

   Preheat your oven (or set up your steamer or frying station) and lightly grease your pan or molds with olive oil.

2. 2

   In a large bowl, whisk together the bolillo rolls and dried oregano until evenly combined.

3. 3

   In a separate bowl, blend the toasted pumpkin seeds with the water until smooth and well incorporated.

4. 4

   Gently fold the wet mixture into the dry ingredients, taking care not to overmix.

5. 5

   Transfer everything to your prepared pan or molds and cook — bake, steam, chill, or fry — until set, about 15 mins.

6. 6

   Remove from the heat and let it cool completely; this helps the texture firm up perfectly.

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