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