Caramelized Dulce de Leche Crepes
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.
Servings: 0 crepes
Ingredients
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
Filling
- 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
Instructions
Crepes
- Place all crepe ingredients in a blender. Blend until smooth. Place batter in refrigerator for at least 1 hour before cooking crepes.
Filling
- Use electric mixer to beat Dulce de Leche and cream cheese until smooth.
Cooking Crepes
- 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.
Serving
- 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.
Notes
*For whipping cream you can use premade whipped cream, or make your own. To make your own, place base of a stand mixer and whisk attachment in freezer for 10 minutes. Then, add 1 cup heavy whipping cream and 2 tablespoons of powdered sugar to bowl. Beat on high until stiff peaks form.