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.
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.
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.
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.
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.
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.
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 teaspoon salt
- 2 tablespoons butter, melted
- 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.
- 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.
- 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.