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
Rachel Cooks says
Whoa these look amazing! Crepes always remind me of our French exchange student making them for us - my favorite were the ones topped with butter, sugar, and a little lemon juice. Simple perfection! But I definitely wouldn't complain about these guys either! ;)
Tori says
How did you make these look so perfect? Yum!!!! I need to be eating one now!!
Christina Lane says
Sarah's recipe is pretty flawless! This was my first time making crepes, and they turned out this good. She's amazing :)
Abby @ The Frosted Vegan says
Sarah knows her stuff, so it's no surprise that these look AMAZING!
Nicole ~ Cookng for Keeps says
Ahhh crepes...I'll never forget the first time I had a crepe, and then the first time I had a crepe in Paris. There's just something so refined about them that I love. And of course, dulce de leche is seriously hard to resist. French parenting books -- did you read Bringing up Bebe? I'm currently reading that, and even though the writer isn't French, it's so intriguing to hear about why French parents rock at the whole parenting thing. I'm definitely putting some of their methods to use when my little one arrives!
Medeja says
Looks incredible! I love both crepes and dulce de leche!
Katrina @ Warm Vanilla Sugar says
Swooning big time right now!! This flavour is incredible!
Anouk says
Hi!your pictures are very beautiful ad I'm sure it's delicious...But I'm french and I can immediatly see that your crepes aren't cook enough :)it has to be a little bit browner!and it's better if the crepes are thin, so don't hesitate to add a little bit more milk for the dough to be easier to use; it has to be more liquid than the one for pancakes(and you'll have more!). You have to wait that your pan is well hot and then you put your dough and you add it quickly moving your pan to recover it. When the edges of the crepe rise, you can turn it, until the coulour is blond/brown. I hope this will help you next time :) don't hesitate to add a spoon of rhum in your preparation it's amazing ;).
Christina Lane says
I think you're absolutely right, Anouk! I was expecting light brown bubbles, but they were pale yellow. I'm not sure if it's because the creator of the recipe said they're Swedish-style crêpes. Anyway, I will definitely put your tips to use-thank you! I can't wait to make crepes again and again! :)
dixya | food, pleasure, and health says
these look so gooood!! i love her blog as well.
Sarah // The Sugar hit says
THESE LOOK GORGEOUS! Thank you so much for the beautiful post and your lovely words! CANNOT WAIT for your new book! xx Sarah P.S. I studied French at Uni for like 2 semesters, so I'm right there with you on the annoying pretend-french, oui!
Nancy Diehl says
I'll have to buy some milk and dulce de leche because these look so good. Or perhaps I can serve them with just cream and jam?