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Crepes with Dulce de Leche

Chilean crepes with Dulce de Leche

  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 8 1x
  • Category: Sweets
  • Method: Cooked
  • Cuisine: Chilean

Description

A easy and delicious recipe.


Ingredients

Units Scale
  • 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