Strawberry-Filled Crepes topped with Boozy Dulce de Leche
Crepes are thin, delicate, egg-based pancakes. While intimidating at first, making crepes couldn't be easier! The batter is quite cooperative and as long as you have a great nonstick pan your crepes will not stick while cooking.
Servings: 8 to 10 crêpes
Ingredients
Crepes:
- 2 eggs
- ½ cup water
- ½ cup milk
- ¼ teaspoon vanilla extract
- 1/8 cup orange liqueur optional
- 2 tablespoons unsalted butter melted
- 1 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pint fresh strawberries, sliced 2 cups
Dulce de Leche Orange Liqueur:
- ½ cup dulce de leche
- ¼ cup orange liqueur
Instructions
Crepes:
- In a large mixing bowl whisk the eggs, water, milk, vanilla, and orange liqueur. Add the melted butter and mix well. Add the flour, cinnamon, salt, and stir.
- Refrigerate and let the batter rest for at least 30 minutes or overnight. The flour changes composition as it rests.
- Heat a shallow nonstick pan over medium heat. If using a stainless pan swipe the cooking surface with an oiled paper towel. This may be necessary only for the first crepe, but repeat between crepes if required.
- Pour ¼ cup of batter (depending size desired and pan diameter) on the hot pan and immediately swirl the batter to cover the cooking surface evenly. The batter will cook quickly.
- Lift the crepe, as the batter loses its wet look, and check the browning on the underside. If nicely golden, flip the crepe with a broad silicone spatula.
- Cook the second side for 30 seconds to 1 minute. (The second side will not show the lovely brown makings like the first side and that’s ok).
- Remove the cooked crepe to a waiting dinner plate and allow to cool thoroughly before stacking the next crepe. Use two plates if needed to alternate the cooling process.
- Top each crepe with strawberry slices and drizzle with the warm dulce de leche mixture. Roll up; drizzle with more dulce de leche.
Boozy Dulce de Leche:
- Place the dulce de leche and orange liqueur in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat.
Notes
Crepes may be made just prior to enjoying, or made ahead of time and stored for future use. Once the crepes have cooled, stack, and place in an airtight plastic bag. Crepes may be kept for 2 days in the refrigerator.
Nutrition
Calories: 160kcal | Carbohydrates: 21g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 98mg | Potassium: 143mg | Fiber: 2g | Sugar: 7g | Vitamin A: 179IU | Vitamin C: 35mg | Calcium: 35mg | Iron: 1mg