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Active Time
40 min
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Total Time
40 min
成分
Makes about 12 crêpes, or 4 servings
Step 1
Preheat oven to 350°F.
Step 2
Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
Step 3
Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
Step 4
Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
Step 5
Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
Step 6
Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
Step 7
Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
Step 8
Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.
- Available in Latino markets and most supermakets.
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Reviews (11)
Back to TopYou can make your own dulce de leche by pouring the condensed milk into canning jars and then submerging them in simmering water. That way you can check to see how dark the dulce is getting whereas in a can, you can't. Plus you don't have to worry about the canning jars exploding. I also make it in my crock pot cooking the jars for 8-9 hours.
katiebegood
Corvallis, Or
1/20/2013
Yummy! I've made this numerous times and have loved it every time. I like to add banana on top of the crepes too for an added touch and give it a bit of freshness (It is VERY rich, well when you put as much sauce on as me ;) I've also made the delicious sauce just to put on top of ice cream when i have no time for crepes! Love it!
Heggaton
Melbourne, Australia
9/14/2009
Yum . . . I thought these were lovely! And a word about making your own dulche de leche by boiling cans of condensed milk--as long as you make absolutely sure that the cans are completely and sufficiently covered in water the entire time they're boiling they shouldn't explode. I wouldn't recommend letting kids try it on their own, but I've made it a few times this way (first tried it when making banoffi pie--you can find the full instructions for making the dulche de leche by googling the recipe) and have never had any problems. Don't try it without first reading the full instructions!
lily06
New York, NY
10/15/2006
So delicious! I always get people begging for more when I make these. Its a great crepes recipe in general, so I often make extra crepes and do up a batch of blintzes afterwards (these freese really well). The icecream is a must, and an easy way to cut down time if necessary is to just heat up some of the caramel that you can buy in the ice-cream section in a jar (or if the nutella is too hard to find). This is a definite must try. SO GOOD!!
Anonymous
Cambridge, MA
12/12/2005
Simple, elegant, wonderful dessert. Can make everything ahead of time and assemble just before serving for a dinner party. I think next time I'll try wrapping the crepes around a scoop of ice cream. THanks for the warning - I almost tried the boiling condensed milk thing and wondered why it wouldn't explode! I found a nice simple recipe for dulce de leche sauce elsewhere on this site (made to accompany a cheesecake) which I used.
Anonymous
Philadelphia, PA
6/6/2004
This is an easy recipe that produces great, gourmet results. However, I would caution all cooks to avoid the last reviewer's suggestion to make your own dulce de leche by boiling a closed can of condensed milk. It's extremely dangerous-a 13-year-old in my hometown got 3rd-degree burns on her face and chest when she tried it and the can exploded. Cook (and share advice) responsibly!
Anonymous
IL
4/10/2004
I make dulce de leche by boiling a can of condensed milk, the closed can submerged in boiling water, for at least an hour. Allow to cool before opening. This makes more dulce de leche than this recipe needs, but eating it straight with a spoon is addicting! Or it can be saved for making the recipe a few times.
Anonymous
Amherst, Mass.
9/23/2003
I didn't make the dulce de leche sauce, but followed the crepe recipe. It turned out really, really good for the first time. The crepes came out crispy on the edges, just the way I wanted, and I served them with ice cream and strawberry preserves.
Theresa
Houston
1/23/2003
This is an authentic rendition of a favorite dessert sampled (frequently) in a little restaurant-La Hacienda de Ixtapa- in Ixtapa, Mexico. There it was known as "crepas con cajeta"; anywhere else, it should be known as pure heaven!
Anonymous
梅尔罗斯Park,PA
12/10/2002
Very tasty with wonderful textures and flavors. However this is a very heavy and indulgent dessert. If you're on a diet don't try this one.
Anonymous
Granada Hills, CA
7/1/2002
Very easy and kids love them with Nutella!
Angela Payne
Marietta, GA
1/21/2002
