If you can make neat crepes, this decadent recipe will really wow your guests. To really push the envelope, alternate between dulce de leche and chocolate hazelnut spread in your layers! If your crepes are misshapen, use them to wrap the filling ‘blintz style.’
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1 cup milk
1 tablespoon sugar
½ cup all-purpose flour
1 teaspoon vanilla
Oil for frying
2 cups dulce de leche, at room temperature
Whipped cream (optional)
1. Combine eggs, milk, sugar, flour, salt and vanilla in your blender or food processor and blend until well-combined and of a thin, pourable consistency. Adjust the milk or flour if necessary.
2. Brush a small non-stick pan with oil and heat over medium-high heat. Pour a scant ½ cup batter into a large non-stick frying pan and tilt to coat. Cook for 1 to 2 minutes until lightly browned and then flip the crepe. Cook the second side for one additional minute, until light brown. Stack the crepes on a heatsafe plate and continue making crepes until you finish the batter. Brush the pan with more oil as needed. You should get about ten crepes.
3. On a platter or cake plate, place a crepe and spread with dulce de leche. Cover with a second crepe and continue layering until you have used all the crepes. If you wish, you can cover the last crepe with whipped cream and drizzle more dulce de leche over the top.