dulce de leche crepes tooo lightWhat can I say ?? I  just love them!

Ingredients for the Crepes

  • 1 1/2 cups milk
  • 4 eggs
  • 4 tablespoons butter, melted
  • Pinch of salt
  • 1 cup of flour
  • 1/2 cup Dulce de Leche


  1. Prepare the batter in a blender, place all the ingredients and blend at high speed for a few seconds.  Turn off the machine, scraped down the sides of the jar with a rubber spatula, and then blend again for 30 to 40 seconds.  Pour the batter into a bowl and refrigerate.
  2.  The batter must be placed in the refrigerator, covered tightly, for a minimum of 2 hours before it is to be used.  It is best to make it the day before.
  3. Remove the batter from the refrigerator and beat with a whisk until well blended.  It will have separated in the refrigerator; don’t worried about that.
  4. Have ready small pieces of wax paper, a pastry brush, 2 tablespoons of melted butter and a metal spatula.
  5. Over a medium heat place your crepe pan for a minute or two to warm up.  Brush with the melted butter and pour with a ladle a generous 1/4 cup of  batter into the pan.  Tilt the pan to swirl the batter into a thin circle.  Cook until lightly golden on the bottom and turn and cook the other side.
  6. Repeat with the rest of the remaining batter, you should have enough for 12 crepes.
  7. Spread each crepe with a heaped tablespoon of Dulce de Leche.  Roll it up as you would a jelly roll.
  8. To serve cut 2 crepes per person diagonally and sprinkle with icing sugar.


  • The batter can be frozen or it will keep in the lower part of the refrigerator for about 3 days
  • Dulce de Leche is a caramel made with milk.  Many Delis and gourmet stores carry ready-made Dulce de Leche.

dulce de leche

  • There is an easy way to make the Dulce de Leche.  Buy a canned sweetened condensed milk.  Place it in a large pot with boiling water and cook for 2 hours.  let the can rest and cool before opening.



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