crepes with homemade dulce de leche
 
Prep time
Cook time
Total time
 
Thin crepes filled with a delicious filling of homemade Dulce de Leche - its breakfast served right! Also known as Argentinian pancakes, these are easy to make, and can be served in several different ways!
Author:
Serves: 4
Ingredients
  • Crepes
  • 3 eggs
  • 2 cups milk
  • 1 cup plain flour
  • pinch of salt
  • 1 tsp sugar
  • 1 tbsp melted butter
  • vegetable oil for frying
  • Dulce de Leche
  • 4 cups whole milk
  • 1½ cups sugar
  • ¼ tsp baking soda
  • 1 tsp vanilla essence
Directions
  1. For the Crepes:
  2. In a medium bowl, whisk together the eggs, flour, milk, salt and sugar. Add the melted butter and whisk until fully incorporated.
  3. Heat a lightly greased frying pan over a medium heat. Ladle or pour a little batter (depending on your frying pan size, just enough so it will thinly coat your pan) into the pan and tilt and rotate the pan until the batter coats the bottom evenly. Cook over medium-high heat until the edges start to brown. Flip the crepe and cook the second side for a few more seconds.
  4. Remove the cooked crepe from the pan and place it on a plate.
  5. For the Dulce de Leche:
  6. In a medium heavy-bottomed saucepan, combine the milk, sugar and baking soda. Stir well to dissolve the sugar.
  7. Bring to a boil over medium heat without stirring. Remove from the heat and skim off any scum on top.
  8. Add the vanilla essence and bring to a boil over medium heat. Reduce the heat to very low and simmer gently for 1 hour, stirring frequently to prevent scorching and sticking to the pan.
  9. Continue to simmer gently for another ½ hour or so over very low heat, stirring frequently, until thickened and caramelised. Remove from heat and let it cool.
  10. Dulce de Leche can be stored in a refrigerator in a clean glass jar for 1-2 weeks.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/argentinian-pancakes-crepes-homemade-dulce-de-leche/