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!
BUT.
I have never made crêpes. It was an inconceivable flaw in my life, until I made my Crepes for Two.
The truth is, I was scared. Every recipe says that the first crêpe is always for the trash. 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!
Dulce de Leche Crêpes!
The most perfect sweet brunch recipe!
Ingredients
For the crêpes:
- 2 large eggs
- pinch of salt
- ½ cup all-purpose flour
- ⅓ 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
- ½ tablespoon butter
- 1 tablespoon whiskey
- chopped pecans, for garnish
Instructions
- 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 ¼ 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.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 469Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 118mgSodium: 165mgCarbohydrates: 40gFiber: 3gSugar: 23gProtein: 11g
Wendy says
If you have a crockpot you can make your own Dulce de Leche, these look yummy!
Shawnna says
Yummy!! These sound good! I've never made them either!
judy gonzales says
I agree with Anouk, they Look a little pale and a little thick. Most of the recipes I've used call for resting the batter, even over night.........................? Next time have some with Nutella and do go to France!
Erin R. says
They do look like Swedish pancakes! Beautiful! I had a friend growing up who mom was Swedish and she'd make these for us at sleepovers. They are slightly thicker and paler than French style crepes, and so very delicious. Call them what you will, crepes/pancakes are always welcome in my mouth!
Amy @ Thoroughly Nourished Life says
My sister and I used to make crepes all the time as kids! We'd just eat them straight up with sugar. I guess as a kid you don't have the fear of something going wrong and the dish not being 'perfect' from the very beginning.
It's been years but both you and Sarah have convinced me that I need to toss aside all fears and step back into the crepe making mood again. Especially if those crepes are doused in dulce de leche.
Tres delicious!
June @ How to Philosophize with Cake says
Mmm that dulce de leche sauce sounds incredible! Definitely would be dangerous in my household :P Love these crepes!
Kayle (The Cooking Actress) says
awww I love how much you love French :P these crepes look un-be-lieeeevable!! I love the dulce de leche and pecans, the perfect toppings!
Taylor @ Food Faith Fitness says
Oh my gosh. I need to eat these for all the breakfast and brunch that could ever exist in the world. Folgers was wrong, it's not the best start to waking up. THESE ARE. Pinned!
Barb says
I made my first batch of dulce de leche yesterday, without having a clue what I'd do with it, so I searched for ideas last night. This was breakfast this morning, and it was wonderful. Thank you!