No dessert is more satisfying than something slightly sweet and delicate enough that goes perfectly with a heavy meal. In our family, due in part to our French heritage, crepes are an essential dessert, breakfast item or just when you feel like it! They can be filled with absolutely anything and can be savory or sweet! Today, we’re going to share the recipe for our traditional crepes stuffed with dulce de leche!
** Dulce de Leche= a caramel like sauce made by cooking sweet condensed milk for a long time. It’s 1000x better than caramel and definitely not as sweet!
2 large eggs
1/4 teaspoon French Sel Gris sea salt (lower sodium content)
1 cup unbleached all purpose flour
1 1/4 cups (or more) milk (do not use low-fat or nonfat)
DULCE DE LECHE- for spreading to your liking & fresh strawberries, sliced
- Whisk eggs and salt in large bowl. Gradually whisk in flour, then 1 1/4 cups milk. Strain into medium bowl. Let stand 1 hour.
- If necessary, add more milk by tablespoonfuls to batter to thin to consistency of heavy whipping cream. Heat 8-inch-diameter nonstick skillet over medium-high heat.
- Brush with melted butter. Pour 3 tablespoons batter into skillet and swirl to coat bottom evenly. Cook until top appears dry, loosening sides of crepe with spatula, about 45 seconds. Turn and cook until brown spots appear on second side, about 30 seconds.
- Turn crepe out onto plate. Repeat with remaining batter, brushing skillet with butter and stacking crepes on plate.
- Prepare crepes by spreading dulce de leche inside and then roll up. You can drizzle more dulce de leche on top and then add fresh strawberries.