Serves 4

Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.

Ingredients:

For the crepes:

1 cup flour
1 cup milk
2 eggs
1 1/2 tsp vanilla extract
butter

For the dulce de leche: Recipe

Method:

For the crepes:

1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture.

2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe.

3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat in a warm oven and serve warm.

For the dulce de leche:

1. Remove label from can of sweetened condensed milk and pierce with two holes on the top.

2. Place in a small pot and fill pot with water. Heat to simmering and maintain water level about 1″ below top of the can at all times. Simmer for about 3 hours.

Crepes with Milk Fudge | Panqueques de Dulce de Leche

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.

• CourseBreakfast, Sweets
• Lifestyle5-ingredients or less, Vegetarian, Weekend Projects
• Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes

Servings	Prep Time
4 people	10 minutes

Cook Time	Passive Time
3 1/2 hours	8 hours

Servings Prep Time 4 people 10 minutes

Cook Time Passive Time 3 1/2 hours 8 hours

Crepes with Milk Fudge | Panqueques de Dulce de Leche Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material. CourseBreakfast, Sweets Lifestyle5-ingredients or less, Vegetarian, Weekend Projects Food TypeMiss Ava's Favorite Recipes, Mr. Picky's Favorite Recipes, Sasha's Favorite Recipes Servings Prep Time 4 people 10 minutes Cook Time Passive Time 3 1/2 hours 8 hours Servings Prep Time 4 people 10 minutes Cook Time Passive Time 3 1/2 hours 8 hours

Ingredients

For the crepes:

• 1 cup all-purpose flour
• 1 cup milk
• 2 whole eggs
• 1 1/2 tsp vanilla extract
• butter

For the Dulce de Leche:

• 1 can sweetened condensed milk

Servings: people

Units:MetricUS Imperial

Instructions

For the crepes:

1. In a medium bowl, whisk all crepe ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture.
2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe.
3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat in a warm oven and serve warm.

For the dulce de leche:

1. Remove label from can of sweetened condensed milk and pierce with two holes on the top.
2. Place in a small pot and fill pot with water. Heat to simmering and maintain water level about 1″ below top of the can at all times. Simmer for about 3 hours.