Crepes are especially popular in France. And while crepes were first created by the French, they can make an incredibly delicious dessert when combined with Argentina's dulce de leche.
A crepe filled with dulce de leche is not to be missed. The following dulce de leche crepe recipe will have you saying, "Oh La La!". Enjoy!
- 1/3 Cup Flour
- 1 TBSP Powdered Sugar
- 1 Egg
- 7 oz Milk
- 2 TBSP Melted Butter
- Grated Orange Peel
- 14 oz San Ignacio Dulce de Leche
Blend all of the ingredients except the Dulce de Leche and refrigerate for 2 hours.
Preheat a 10" nonstick pan over medium heat. Spray with cooking spray. Once hot, add a ladle of batter. Immediately, pick up the pan and swirl to spread the batter into an even layer.
Once the crepe has turned golden brown on the bottom, carefully lift it using a spatula and flip. Cook until golden and slide the crepe onto a plate.
Spread the desired amount of San Ignacio Dulce de Leche down the center of each crepe. Roll each crepe and garnish with powdered sugar.