Crepes for two! With dulce de leche sauce

Crêpes for two! Crêpes pour deux! Who’s with me?

I am a Francophile, through and through. My daughter’s name is of French origin, the only parenting books I’ve read are French, and I scarf down French food, wine, and cheese like France’s GDP depends on me alone. It’s quite annoying for all parties involved. Especially since I haven’t even been to France! I pester Erin a few times a day to translate French phrases or teach me how to pronounce something. It’s tres annoying. (Yes I say that in real life. I’m hoping it will catch on).

BUT.

I have never made crêpes.

It was an inconceivable flaw in my life.

The truth is, I was scared. Every recipe says that the first crêpe is always a crap shoot. I seriously dislike wasting food. I thought that when I made crêpes, the first one would’t be a failure. I was wrong. But that’s ok. This recipe makes 4 crêpes plus 1 throw-away crêpe in the beginning. I scaled the recipe down from Sarah’s new book, The Sugar Hit. Sarah knows her stuff when it comes to desserts! I’ve been a longtime reader of her blog, and am constantly charmed by her creations and sugar obsession. She’s a girl you need to know. Her book is nothing short of inspirational and gorgeous. Plus, she teaches me things like why I need a jaffle, and how to make dulce de leche sauce taste even better (hint: add booze and butter).

A small batch of crepes with dulce de leche sauce.

Sarah says these crêpes are a bit of a mash-up because the sauce is Argentinian, the crepes are French but the method is Swedish. That’s a lot of ways to say they are delicious.

Thank you, Sarah, for bringing crêpes into my life. I’m going to spend the rest of my day walking around imitating a French accent. Tres annoying!

Yield: 4

Dulce de Leche Crêpes!

Dulce de Leche Crêpes!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

For the crêpes:

  • 2 large eggs
  • pinch of salt
  • 1/2 cup all-purpose flour
  • 1/3 cup + 1 tablespoon whole milk
  • butter for greasing pan

For the dulce de leche sauce:

  • 6 ounce can of dulce de leche
  • 3 tablespoons whole milk
  • 1/2 tablespoon butter
  • 1 tablespoon whiskey
  • chopped pecans, for garnish

Instructions

  1. In a medium bowl, beat the eggs and salt with a whisk.
  2. Next, add all of the flour at once and whisk until no lumps remain.
  3. Slowly whisk in the milk.
  4. Place an 8-inch skillet over medium heat. I used a non-stick skillet, but cast-iron is great, too.
  5. Brush a bit of butter in the pan, but not too much.
  6. Ladle in a little less than 1/4 cup of batter (about 3 tablespoons), and immediately pick up the pan and swirl the batter to make an even circle.
  7. Place the pan back on the heat, and cook until the surface of the crepe appears dry.
  8. Flip the crepe and cook the second side for about 10 seconds.
  9. The first crepe is usually ugly and sticks horribly. However, butter the pan again and try again-the next one will be great.
  10. Make all 4 crepes while greasing the pan in between batches. Layer the crepes between paper towels (or parchment paper pieces) and keep warm.
  11. Next, make the sauce: combine all ingredients except pecans and bring to a simmer. Stir until smooth.
  12. Fold the crepes however you like (in quarters or roll them up), drizzle with sauce and sprinkle with pecans.