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Argentine · Dessert
Crêpes with Dulce de Leche
Thin, golden crêpes cooked in clarified butter, spread with dulce de leche and rolled up like a jelly roll. The batter makes generous extra so there is room for a practice crêpe.
- YieldServes 6 (six filled crêpes)
- Hands-on45 min
- Total1 h 13 min
- Difficulty
Ingredients
Crêpe batter
- 190 gall-purpose flour
- ½ tspsalt
- 4large eggs
- 240 mlcold water
- 240 mlcold whole milk
- 4 tbspunsalted butter, melted
To cook and fill
- 6 tbspclarified butter, about 1 tbsp per crêpe
- 6 tbspdulce de leche, heaping tablespoons
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