chocolate Crêpes with dulce de leche

(makes approximately 20 6-inch crêpes - can easily be doubled)


Twist on Tradition
Dulce de leche is a South American confection made by cooking and stirring milk and sugar until it achieves a caramel-like flavor and consistency.  This twist on the traditional recipe uses sweetened condensed milk and minimal effort.  It does require 2-3 hours of supervising a boiling pot, so plan accordingly.

2 eggs
3/4 cup milk
1/2 cup water
3/4 cup + 2 Tbsp flour
1/4 cup cocoa powder
3 Tbsp melted butter, plus additional 1 tsp for frying crêpes
2 Tbsp granulated sugar
1 tsp vanilla    

1 can sweetened condensed milk, label removed

Optional Garnishes
whipped cream or crème fraîche
powdered sugar


To make the crêpes, combine eggs, milk, water, flour, cocoa powder, 3 Tbsp melted butter, sugar and vanilla in bowl or blender.  Whisk vigorously by hand or blend until mixture forms a smooth batter.  Allow the batter to rest for an hour or refrigerate overnight.  (Remove from refrigerator and allow it to warm up for about 30 minutes before making crêpes.)

Melt the remaining 1 tsp butter in a crêpe pan or nonstick skillet over medium-low heat.  Pour about 3 Tbsp of batter into pan and quickly tilt the pan to form a thin, even coating of batter.  Cook for about 45 seconds until the sides of the crêpe can be loosened with a heat-resistant spatula.  Gently flip the crêpe over and cook for an additional 30 seconds.  Slide the crêpe onto a plate.  Repeat with remaining batter.  It’s not necessary to add more butter before each crêpe as you’ve already seasoned the pan.  Allow crêpes to cool completely before spreading with dulce de leche.  

To make the dulce de leche, place the unopened can of sweetened condensed milk in a pot and cover it with water by two inches.  Bring water to a boil, then lower heat and reduce to a simmer.  Cover the pot and continue simmering for 2 hours, or up to 3 for a richer caramel flavor.  Safety warning:  Add water to the pot if it begins to evaporate below the level of the can.  Allow the can (and water in the pot) to cool to room temperature before opening the can.

To assemble crêpes, spread desired amount of dulce de leche on each one.  Fold in quarters or roll and garnish, if desired.

Transfer finished dulce de leche to a glass jar and store in the refrigerator for up to a month.

view related blog post:  dulce delicious