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Dulce de leche crepes - Easy and ready to freeze

Posted on December 01 2013

Dulce de leche crepes          

Crepes are not common throughout Latin America which is strange because they are the perfect, easy, savory/sweet, quick street food. Instead, you see a lot of fried dough snacks which are more difficult to make and store.

But dulce de leche in Latin America is king and treated as a jam, spread, filling, flavoring, or candy. It is the sweet that binds all of Latin America – sometimes called dulce de leche (Mexico, Central America, Argentina), arequipe (Colombia, Venezuela), manjar (Peru, Ecuador), or doce de leite (Brazil), but all are caramelized milk/sugar.

You can make a 100 crepes on your free time and keep them frozen until you need them. Also, you can fill them with anything you like. I like chocolate/hazelnut spreads, honey, guava jam, or dulce de leche.

This is the easiest crepe mix I know. Toss it all in the blender and mix. Let it sit for 5 minutes.

 

Choose a wide pan, coated/Teflon pan is best. Slather some butter on it and once it sizzles, use a measuring cup (1/4cup is fine) to pour the batter on the pan. As you pour the batter, use your other hand to begin to tilt the pan to force the batter to thin out and coat the pan.

 

In less than a minute you will see the edges begin to brown. Using a spatula or with your hands turn the crepe over and allow to cook until it browns slightly.

 

Sometimes they won’t be circular, even or good looking. But they will taste the same. With practice your crepes will look great.

Remove from the pan and place on a plate. When I make a lot I use parchment or wax paper to separate each crepe otherwise they will stick together.

If I want to store them for another day, I freeze them in a plastic bag or plastic wrap. When I want to use from the freezer, I only take out the amount I need and place it in the toaster oven or on a griddle to warm them.

 

You can make the crepes in triangles or roll them up like taquitos. There is no wrong way to eat a crepe. If you want to serve a crepe cake, lay one crepe flat, spread dulce de leche on it, lay another crepe, more dulce de leche. You need at least 30 crepes (but I suggest 50) to make it look like a cake. Slice triangles.

Crepe recipe

1/2 teaspoon vegetable oil
1 cup ap flour
1 teaspoon sugar
1/4 teaspoon salt
1 1/2 cups whole milk
3 large eggs
2 tablespoons melted unsalted butter

Blend everything together and let it sit for 30 minutes or up to 2 hours. 

Dulce de leche recipe

4 cups of whole milk
1.5 cups of sugar
1 small cinnamon stick (ceylon)
1/2 teaspoon of baking soda

Boil milk, sugar and cinnamon stick on medium for one hour. Add baking soda, boil for about 30 minutes; until it becomes thick and dark brown. 

Easier Dulce de Leche recipe

1 can sweetened condensed milk
1 cinnamon stick (optional, you can substitute for 1 teaspoon of vanilla)

Open can and pour into a heavy pan, add cinnamon stick (or vanilla), heat on medium for about 30 minutes; mix constantly; it will begin to thicken and turn brown. 

 

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