Cultural Foods

Our love of food is expressed in these food images, recipes, and traditions from diverse cultures 


Mexican cuisine has been shaped by Mexico’s rich natural resources, diverse cultures, historical events and cultural heritage.  This Recipe for Crepes with Cajeta, Blueberry Compote is from OMG (ORIGINAL MEXICAN GOURMET) chef Rossana Ascencio

Photo Aug 18 6 59 32 PM CAJETA – {ka-heh-tah} the main ingredient, is a goat’s milk caramel spread with centuries of tradition. It can be enjoyed on toast, used in baking, or drizzled over ice cream or cheesecake. OMG’s Cajeta is made in British Columbia using only the finest ingredients – fresh goat’s milk from Chilliwack, BC, and vanilla from Veracruz, Mexico.

 Crepes with Cajeta, Blueberry Compote – Serves 4
Ingredients  ~ Crepes
1 cup               All purpose flour
1 cup               Milk
1                      Large Egg
1 tsp                Sugar
¼ tsp               Salt
1 tsp                Pure Mexican vanilla extract
½ cup              Goat’s milk Cajeta
1 Tbsp             Butter – room temperature
(Icing sugar – for plating)

Blueberry Compote
1cup                Blueberries
1 Tbsp             Sugar
1 tsp                Pure Mexican vanilla extract
Method: Crepes
Warm up a crepe pan (or non-stick frying pan) to medium high
Whisk the flour, eggs, milk, vanilla, salt & sugar, making sure there are no lumps in the mix
Lightly butter the pan, reduce temperature to medium
Add a quarter of a cup of the mix into the pan
Allow the crepe to cook for about two minutes before flipping. Avoid too much browning
Reserve the crepes on a plate
In a separate pan over low heat, warm up the cajeta, adding a tablespoon of milk and stirring

Blueberry Compote
Place the blueberries in a small pan over medium heat. Cover with the sugar, allow it to melt.
Add the vanilla extract, stir until it is incorporated. Turn the heat to low, and simmer until desired consistency
Place one crepe on the plate, fill with a spoonful of the warm Cajeta. Fold into desired shape (rolled, or on a triangular fold). Repeat, serving three crepes per person & Add a spoonful of the blueberry compote on the side of the crepes.
Dust the crepes with icing sugar.