Dulce de Leche Crepes

Because a 13 hour day at the computer isn’t quite enough, I decided last night at 8:30 that I needed to blog about crepes. And since I have been tasting wine from South America and researching South American recipes, I decided they needed to be dulce de leche crepes.

I found a “recipe” for the simplest of simple dulce de leches, basically the same recipe I use for my toffee for banoffee pie, sweetened condensed milk, brought to a boil.

condensed milk

I also found a really simple basic crepe recipe that incorporated ingredients that I already had in the house: flour, milk, water, eggs, and butter.

crepe ingredients

I whipped up the crepe batter and got a little nervous as I went for the crepe making. I don’t have a crepe pan, so I used a regular frying pan which I seasoned lightly with a little oil.

crepe batter

A quarter cup at a time, I made my crepes, and most of them came out perfectly! There were a couple of tears here and there, but overall they looked like crepes, tasted like crepes, and for as tired as I was, were fun to make.


Once I had made a few crepes, I started to fill them with the dulce de leche and finished them off with a sprinkle of cinnamon sugar.

dulce de leche crepes

I meant to include banana slices with my crepes, but I completely forgot to slice them up, and we forged on with dessert without bananas.

dulce de leche crepes

They ended up being just perfect without the fruit. Due to the melted butter in the batter and the dulce de leche, the crepes were very buttery, slightly sweet, and creamy.

I will definitely be making crepes again soon; maybe I will even get a crepe pan! I love crepes with Nutella and strawberries, but I also love savory crepes with chicken, mushrooms, and cream sauce. I am excited to have discovered another cooking “skill”. The things I think of on mid-week nights. . .

What would you fill your crepes with?

Dulce de leche – cook one can of sweetened condensed milk in a double boiler (a heat-resistant bowl inside of a pot of boiling water) until light brown and bubbling.


Basic crepes recipe

  • 1 cup all-purpose flour
  • 2 eggs
  • 1/2 cup milk
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 tablespoons butter, melted
  1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
  3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

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Tags: crepes, dessert, dulce de leche, recipe

  1. Melissa’s avatar

    Yum I love strawberry and nutella crepes too! I get that flavor combo at Mr. Crepe in Davis Sq. I’ve also had a spinach and ricotta crepe there, and I’ve also tasted a lemon curd and mascarpone crepe from Whole Foods – delicious! Yours sound good too, didn’t realize it was easy enough to make at home!


  2. MelissaNibbles’s avatar

    I love crepes. Sweet or savory, I’ll eat them all. I really like blueberry ones though. These sound decadent and delicious!


  3. Emily @ A Cambridge Story’s avatar

    this recipe could be dangerous!! I love the simplicity and I could see these crepes being fantastic with blueberries or raspberries!


  4. Lucy @ The Sweet Touch’s avatar

    These look delicious – I had no idea dulce de leche was so easy to make! I’ve had crepes on the mind ever since I saw a crepe cake online the other day!!!


    1. traveleatlove’s avatar

      Crepe cake?! I am intrigued. I will have to look that up!


    2. Michelle’s avatar

      Yum! These crepes look easy and delicious!


    3. MichellePC’s avatar

      Wow, these look great, and so decadent!


    4. Elizabeth’s avatar

      Those look awesome. I love dulce de leche anything.


    5. Megan’s avatar

      Yes! I’m not the only one who gets late-night urges to get off the couch and whip up dessert! I do have a crepe pan so feel free to come over and make crepes with me any time. Jeff’s mom taught me how when we made blintzes back in January.

      Love the flavors you went with! I love filling them with Nutella and bananas.


    6. Daisy’s avatar

      I pretty much lived on nutella crepes in france. grand mariner crepes too. yours look SO GOOD!


    7. Beth’s avatar

      these look wonderful! I’ve been flirting with an incredibly savory crepe recipe from Heidi Swanson’s cookbook, but I fear the actual crepe making…

      This sort of reminds me of the time my boyfriend decided to make french onion soup from scratch (including making his own stock) at 9PM at night. The soup was awesome when it finally was ready though :)


    8. Jolene (www.everydayfoodie.ca)’s avatar

      One bite of those and I would die and go to heaven. YUM. What an amazing recipe!


    9. Raija’s avatar

      The williams sonoma outlet has a reasonably priced crepe pan! :)


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