Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.
| Servings | Prep Time |
| 4 people | 10 minutes |
| Cook Time | Passive Time |
| 3 1/2 hours | 8 hours |
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Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.
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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:
Instructions
For the crepes:
- 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.
- 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.
- 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:
- Remove label from can of sweetened condensed milk and pierce with two holes on the top.
- 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.