Guava and Cheese Crepes
The combination of guava and cheese is very popular throughout Latin America. They are two ingredients found in many popular pastries from pies to empanadas. ‘Dulce de guayaba’ (guava candy) and queso fresco can also be served side by side and paired with your favorite wine. The guava paste used in this recipe can be found in the Latin or Hispanic section at your local grocery store. There are also various online stores that carry this and other products used to prepare your favorite Latin dishes. The paste found in most markets is a deep red but sometimes you will also find guava paste that is a yellow-brown and I typically prefer that kind over the one photographed above. Fell free to use any white cheese you prefer but I suggest using ricotta because it has a very subtle flavor. The guava paste can be very sweet and for this reason, I wouldn’t recommend using cream cheese or any other salty spread. But it’s entirely up to you!
Makes 9 crepes
1 cup flour
1 cup milk
2 tbsp. water
3 tbsp. melted butter
1/4 tsp. vanilla extract
1 pinch salt
15 oz. ricotta
1/2 lb. guava paste (approx. 1 cup chopped)
1/4 cup water
whipped cream (optional)
– In a mixing bowl, combine all of the crepe ingredients. Whisk together but do not over mix. Set aside.
– In a blender, add guava paste and 1/4 cup water. Blend until smooth. Set aside.
– Lightly grease the bottom of a 10 inch pan and heat on medium for 2-3 minutes.
– Pour 1/4 cup of batter into the center of the pan. Lift the pan from the stove and rotate to coat the bottom of the pan with a thin layer of batter.
– Return crepe to stove and cook for 1 minute or until the crepe begins to bubble and the edges begin to lift.
– Using a spatula, gently lift the crepe and flip. Cook for another minute or until both sides are lightly spotted.
– Place cooked crepes in a sealed container or between two plates while you finish the entire batch. This will keep the crepes warm and soft until you are ready to add the toppings.