Crepes with Homemade Dulce de Leche
Crepes with Homemade Dulce de Leche
You could also put dulce de leche on toast! It doesn’t have to be a crepe. I hope you like it!
Crepes with Homemade Dulce de Leche
Crepes with Homemade Dulce de Leche
You could also put dulce de leche on toast! It doesn’t have to be a crepe. I hope you like it!
Servings Prep Time
6crepes 10minutes
Cook Time
4hours
Servings Prep Time
6crepes 10minutes
Cook Time
4hours
Ingredients
Homemade Dulce de Leche
  • 4cups milk
  • 1 1/4cups sugar
  • 1/4teaspoon baking soda
  • 1teaspoon vanilla
Crepes
  • 1cup all-purpose flour
  • 1tablespoon sugar
  • 1/4teaspoon coarse salt
  • 1 1/2cups whole milk
  • 4large eggs
  • 3tablespoons unsalted buttermelted
Instructions
Homemade Dulce de Leche
  1. Stir together 4 cups milk, 1 1/4 cups sugar, and 1/4 teaspoon baking soda in a 3- to 4-quart heavy saucepan.
  2. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until caramelized and thickened, about 1 1/2 to 1 3/4 hours.
  3. After about an hour, stir more often as milk caramelizes, to avoid burning.
  4. Stir in 1 teaspoon vanilla. Transfer to a bowl to cool. Makes about 1 1/2 cups.
Crepes
  1. In a blender, combine flour, sugar, salt, milk, eggs, and butter.
  2. Puree until mixture is smooth and bubbles form on top, about 30 seconds. Let batter sit at least 15 minutes at room temperature (or refrigerate in an airtight container, up to 1 day; whisk before using).
  3. Heat a 12-inch nonstick skillet over medium. Lightly coat with butter. Add 1/3 cup batter and swirl to completely cover bottom of skillet. Cook until underside of crepe is golden brown, 2 to 3 minutes.
  4. Loosen edge of crepe with a rubber spatula, then with your fingertips, quickly flip. Cook 1 minute more. Slide crepe out of skillet and repeat with remaining batter. (Coat pan with butter as needed.)