What can I say ?? I  just love them!


1 1/2 cups milk

4 eggs

4 tablespoons butter, melted

Pinch of salt

1 cup of flour

1/2 cup Dulce de Leche


1- Prepare the batter in a blender, place all the ingredients and blend at high speed for a few seconds.  Turn off the machine, scraped down the sides of the jar with a rubber spatula, and then blend again for 30 to 40 seconds.  Pour the batter into a bowl and refrigerate.

2-  The batter must be placed in the refrigerator, covered tightly, for a minimum of 2 hours before it is to be used.  It is best to make it the day before.

3- Remove the batter from the refrigerator and beat with a whisk until well blended.  It will have separated in the refrigerator; don’t worried about that.

4- Have ready small pieces of wax paper, a pastry brush, 2 tablespoons of melted butter and a metal spatula.

5- Over a medium heat place your crepe pan for a minute or two to warm up.  Brush with the melted butter and pour with a ladle a generous 1/4 cup of  batter into the pan.  Tilt the pan to swirl the batter into a thin circle.  Cook until lightly golden on the bottom and turn and cook the other side.

6- Repeat with the rest of the remaining batter, you should have enough for 12 crepes.

7- Spread each crepe with a heaped tablespoon of Dulce de Leche.  Roll it up as you would a jelly roll.

8- To serve cut 2 crepes per person diagonally and sprinkle with icing sugar.


– The batter can be frozen and it will keep in the lower part of the refrigerator for about 3 days

2- Dulce de Leche can be bought in most supermarkets.



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