Crepes filled with Dulce de Leche then caramelized to be perfectly crisp. These Caramelized Dulce de Leche Crepes will take your home dessert-game to the next level.
I love dessert. Really love it. I love to eat it, look at it, and make it. Before bed I sometimes even google pictures of desserts just to get inspired.
So, I have a lot of favorites, but recently got to add one to the top of the list: Caramelized Crepes. And the friends I have served it to have agreed, it deserves a top ranking spot.
Caramelized Dulce de Leche Crepes
Crepes are fun to make, but doing so does have a bit of a learning curve. If you mess up your first few crepes, don’t worry – you will get better and better with each attempt.
Step 1: Blend and Chill
It’s important to blend you crepe batter until it is smooth, and then chill it for at least an hour. This process will set you up nicely for soft, delicate, smooth crepes.
Step 2: Cook Medium or Medium-Low Heat
Turn your heat to medium or medium-low. You should be able to move the pan to spread the batter out evenly for a few seconds before it starts to cook.
If the heat is too high the batter will cook before it has the chance to spread out evenly on the pan’s surface. If that happens, turn your heat a little lower.
Step 3: Batter Amount and Pan Size
You want to use 9-10″ round frying pan and about 3 tablespoons of batter for each crepe. If you use too much, then the crepes will be too thick and will not cook properly.
Step 4: Cook for 10-20 Seconds Per Side
Do not cook the crepes for too long as they can burn easily.
Step 5: Storing
Stack your crepes with a piece of wax paper or parchment paper between each after cooking. If you are not going to use the crepes immediately, they can be covered and stored in the refrigerator for a few days.
Dulce de Leche
I sometimes make my own Dulce de Leche, and sometimes purchase a canned variety. Honestly, I don’t see a large difference in taste as the Dulce de Leche is ultimately mixed with cream cheese.
For this recipe I recommend the canned variety to save time since I don’t feel there is a difference in taste.
Caramelizing the Crepes
This is the fun part! After you have your crepe filled and folded, it’s time to caramelize!
- Melt ~1 teaspoon of butter over medium heat.
- Once melted sprinkle 1-2 teaspoons of sugar over the butter.
- Place the folded crepe on the sugar and let it cook until browned, about 20 seconds.
- Remove from the pan and place on your plate, caramelized side up.
- Let crepe sit for several minutes so the sugar will cool and harden, before serving.
While cooking, you may need to scrape out extra burned bits of sugar after every couple of crepes.
Serve topped with fresh whipped cream and fresh fruit! Chocolate or caramel sauce also make nice additions.
These Caramelized Dulce de Leche Crepes will be one of the most delicious, elegant desserts you have eaten!
Caramelized Dulce de Leche Crepes
- 3 large eggs
- 1 1/2 cups milk
- 1 cup all purpose flour
- 1/4 cup melted butter cooled so that it is no longer hot
- 1/4 teaspoon salt
- 1 tablespoon sugar
- 13.4 ounce can Dulce de Leche
- 4 ounces cream cheese softened
Cooking and Serving
- 3-5 tablespoons butter
- 3-4 tablespoons sugar
- Whipped cream*
- Fresh berries
- Place all crepe ingredients in a blender. Blend until smooth. Place batter in refrigerator for at least 1 hour before cooking crepes.
- Use electric mixer to beat Dulce de Leche and cream cheese until smooth.
- Melt ~1 teaspoon of butter in an 8" skillet over medium heat. Add 3 tablespoons of batter to skillet and tilt skillet from side to side to let batter coat the bottom of the skillet. Cook for 10-20 seconds, or until crepe is lightly browned and dried, then flip and cook on other side for an additional 10-20 seconds.
- Remove cooked crepe from skillet. Stack crepes with wax paper between each crepe.
- Spread ~2 tablespoons of filling on half of a crepe. Fold crepe in half and then fold in half again to make a triangle.
- In a skillet over medium-low heat, melt ~1 teaspoon of butter and sprinkle 1-2 teaspoons of sugar. Place folded crepe on sugar and cook until browned, about 20 seconds.
- Place crepe on plate, caramelized side up. Let cool for 1-2 minutes to allow sugar to harden. Top with whipped cream and berries before serving.
Disclaimer: All nutritional information provided on this website is an estimate only and is not guaranteed.
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