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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Crepes with Dulce de Leche

July 11, 2016 by Pilar Hernandez

Versión en español

Chilean crepes with Dulce de Leche

Chilean crepes are called Panqueques, which are the same as crepes. Our family recipe is almost the same as the one I’m sharing today by David Lebovitz.

The most traditional filling in Chile is Dulce de Leche. This time, I used a Dulce de Leche with Lucuma, a traditional fruit.

These crepes are neither sweet nor salty so that you can play with the filling. In Chile, savory crepes are very popular too. I like mine with spinach or corn and chicken in white sauce.

Recipe updated with new photos in July 2016.

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Chilean crepes with Dulce de Leche

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8
  • Category: Sweets
  • Method: Cooked
  • Cuisine: Chilean
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Description

A easy and delicious recipe.


Ingredients

  • 3/4 (180 ml.) cup whole milk
  • 2 tablespoons butter, melted
  • 3 eggs
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon salt
  • 3/4 cup (110 grams) all-purpose flour
  • 16 tablespoons of Dulce de Leche, filling

Instructions

  1. In the blender, place the milk, eggs, flour, sugar, and salt, blend for a few seconds until everything is mixed.Crepes ingredients Ingredients on the blender
  2. Add the melted butter to the machine running on slow and blending until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
    Batter for crepes
  3. Remove the mixture from the refrigerator for about 30 minutes before making the crepes and beat with a whisk for 30 seconds.
  4. Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating.
  5. Add 1/4 cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook for 45-60 seconds when the edges begin to brown and slightly lifted with the help of a spatula to turn the pancake and cook for another 45 seconds. The first usually is not very good. You can eat it ;).
    batter on hot pan swirling the batter border cooked flip crepe
  6. Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.
  7. Once cooked, crepes can be frozen, tightly wrapped in plastic wrap, and then in foil for up to 2 months, thaw on the counter.
  8. Fill with 2 tablespoons of Dulce de Leche and roll.
    filling the crepes
  9. Serve warm.
    Chilean crepes with Dulce de Leche

Notes

David Lebovitz recipe from his book The perfect scoop.

Keywords: chilean crepes, dulce de leche crepes

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Chilean Dulce de Leche Crepes


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Cakes & Bakes, Chilean Cakes & Bakes, Chilean Desserts, Chilean recipes, Desserts, Sweet treats

About Pilar Hernandez

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Gabriela

    December 4, 2020 at 5:26 pm

    Excelente

    Reply

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