Argentinian Dulce de Leche filled Creppes
Forget the boring stuff, ditch the Nutella, because we're diving headfirst into the world of Argentine-style crepas bursting with the magic of dulce de leche. Imagine this: thin, delicate crepes, like edible silk handkerchiefs, waiting to be embraced by a river of rich, creamy dulce de leche. Each bite is a celebration of textures and flavors, a sweet symphony that will have you saying "dale otro bocado" (give me another bite!) faster than you can say "dessert."
These crepas are more than just a sweet treat, they're a taste of Argentina. They're the stuff of childhood memories, afternoon picnics in the park, and late-night cravings. They're simple to make, requiring just a few pantry staples, but the flavor explosion is anything but ordinary.
Plus, they're incredibly versatile! Enjoy them warm and gooey, with the dulce de leche melting in your mouth. Drizzle them with chocolate sauce or caramel for an extra decadent touch. Top them with fresh fruit for a burst of summery goodness. No matter how you choose to devour them, these dulce de leche crepas are guaranteed to become a new favorite.
So, ditch the dessert rut and whip up a batch of Argentinian magic today! It's the perfect way to impress your friends and family (or simply indulge your own sweet tooth) with a taste of South American sunshine. ¡Buen provecho!
- 1 cup All purpose flour
- 1 cup Milk
- 2 Eggs (Medium size)
- 1 pinch Salt
- 30 grams Butter
- Make the Crepe Batter
In a bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest in the refrigerator for at least 30 minutes.
- Cook the Crepes
Heat a non-stick skillet over medium heat. Add a teaspoon of butter to the pan.
Pour some of the batter into the pan and swirl to coat the bottom evenly. Cook for 35 seconds, or until the crepe is golden brown and easily lifts from the pan. Flip the crepe and cook for an additional 35 seconds.
Repeat with the remaining batter.
- Fill and Serve
Spread dulce de leche on a crepe and roll it up like a cigar.
Serve immediately, garnished with strawberries if desired.
- Combine and Freeze
Gently fold the sabayon into the whipped cream.
Pour the mixture into a container and freeze for at least 3 hours.
If the crepes are sticking to the pan, add a little more butter.
For thicker crepes, use more batter.
For thinner crepes, use less batter.
Get creative with your fillings!
Crepes can also be used to make savory dishes, such as breakfast burritos or quesadillas, cannelloni.
Calling all busy bees and flavor explorers! I'm a trilingual whirlwind (Argentina born, Brazilian by blood, and currently living it up in Brussels, Belgium). Don't let the fancy titles fool you, I'm a corporate girly by day and a passionate home cook by night (well, most nights – adulting is hard!). While I may not be a chef, I'm on a mission to conquer quick, home made, and delicious meals for myself and my partner. My travels and amazing colleagues from all corners of the globe have filled my recipe book with a rainbow of flavors, but you'll often find me dipping into my Argentinian and Italian roots for inspiration. So, buckle up and get ready for a culinary adventure – with a healthy dose of practicality for busy folks like us!