Dulce de Leche Crepes
Thin French pancakes filled with dulce de leche with caramelized sugar on top. I use about 3 tablespoons for each crepe, but you can use more or less.
Servings 6 servings
Ingredients
Crepe batter:
- ¾ cup all-purpose flour
- ¼ teaspoon salt
- 2 eggs at room temperature
- 1 cup whole milk at room temperature
- ⅓ cup whipping or heavy cream at room temperature
- 1 tablespoon unsalted butter to cook the crepes
To assemble:
- 2 to 3 cups dulce de leche use homemade dulce de leche or store-bought dulce de leche
- ¼ cup powdered sugar to sprinkle, optional
Instructions
Crepe batter:
- In a bowl, stir ¾ cup all-purpose flour and ¼ teaspoon salt.
- Add 2 eggs and mix until you have a paste. Gradually add 1 cup whole milk while whisking and mix well. Do it little by little so there are no lumps.
- When you have a smooth mixture, add ⅓ cup whipping or heavy cream and stir to integrate. Let stand for 1 hour at room temperature.
- Heat the pancake griddle or non-stick skillet over low heat.
- Add a smear of butter before each crepe. Use about ¼ cup of preparation for each crepe.
- Cook for 40 seconds to 1 minute on the first side; when the surface is filled with bubbles and the edges are firm, turn the crepe over and cook for another 15 to 20 seconds. A pancake spatula is a good tool for this.
- Place them on a plate, stacking them irregularly so that it is easier to separate afterwards.
- They can be kept in the fridge, well wrapped in plastic for a couple of days or frozen, with dividers between each one, for 1 month.
Dulce de leche crepes assembly:
- Place crepes on a flat working surface, fill them along the center with about ¼ cup dulce de leche each, roll them up to encase the filling and arrange them side by side on a baking dish. You can do rolls or triangles.
- Warm them in a medium oven (325°F or 165°C) for a few minutes.
- Sift over them about ¼ cup powdered sugar before serving. Don't overdo it, it's a light sprinkle. Be careful as the dulce de leche might be hot; you don't want to burn your tongue.
- Another way is to sprinkle with ⅓ cup granulated sugar and broil in a hot oven (400°F or 200°C) for a few minutes until caramelized. Be careful as the dulce de leche and sugar will be very hot; you don't want to burn your tongue.
Notes
Use store-bought crepes for a quick assembly.
Caramelized top: sprinkle some granulated sugar on top of the crepes and use a blow torch to caramelize it. The filling will not be warm. Or broil them briefly for a few minutes in the top part of the oven so the sugar caramelizes and the whole crepe warms up.