- 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
- In the blender, place the milk, eggs, flour, sugar, and salt, blend for a few seconds until everything is mixed.
- 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.
- Remove the mixture from the refrigerator for about 30 minutes before making the crepes and beat with a whisk for 30 seconds.
- Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating.
- 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 ;).
- Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.
- Once cooked, crepes can be frozen, tightly wrapped in plastic wrap, and then in foil for up to 2 months, thaw on the counter.
- Fill with 2 tablespoons of Dulce de Leche and roll.
- Serve warm.
David Lebovitz recipe from his book The perfect scoop.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sweets
- Method: Cooked
- Cuisine: Chilean
- Serving Size: 2 crepes
- Calories: 460
- Sugar: 40.8 g
- Sodium: 312.7 mg
- Fat: 15.2 g
- Saturated Fat: 8.3 g
- Carbohydrates: 66.1 g
- Fiber: 0.7 g
- Protein: 14 g
Keywords: chilean crepes, dulce de leche crepes