Mexican Cajeta - Caramel Crepes - cooking recipe

Ingredients

4 flour tortillas
1 2/3 cups caramels (Mexican cajeta or dulce leche)
4 tablespoons rum
1 1/3 cups coconut, shredded, toasted
2 cups coffee ice cream (4 scoopes)

Preparation

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.