Try these dulce de leche crêpes for decadence in its tastiest form
This recipe has a mixed heritage. Dulce de leche is South American, the title is a little bit French and the crêpe recipe is actually Swedish. But all of that is pretty much immaterial, because this recipe transcends all those ties to become something that will bring people together.
For the crêpes:
• 3 eggs
• pinch salt
• 110g plain flour
• 310ml milk
• butter, for greasing
For the sauce:
• 15g butter
• 350g dulce de leche
• 125ml milk
• 1 shot brandy, (or your booze of choice)
• 50g pecans, chopped
• sea salt flakes
1 To make the crêpes, put the eggs and salt in a large mixing bowl and whisk to combine. Add the flour all in one go and whisk until there are no lumps.
2 Continue whisking and slowly stream in the milk. You should have a smooth, thin batter.
3 Heat a 20 cm frying pan (cast iron is great) over medium heat. Once the pan is hot, grease lightly with butter and then ladle in just under 60 ml of the batter. Immediately tilt and swirl the pan so the batter coats the base in a thin layer.
4 Cook the crêpe just until the surface looks dry and set, then flip using a thin spatula or palette knife.
5 The second side only needs a few seconds. Continue until all the batter is used, greasing the pan lightly every couple of crêpes.
6 Once the crêpes are all cooked, cover them with foil to keep warm, while you make the sauce.
7 For the sauce, heat the butter in the same pan, and add the dulce de leche. Cook over low heat until the mixture is smooth, then slowly whisk in the milk and brandy.
8 Bring to a bubble, then turn the heat down to the lowest possible setting.
9 Working one at a time, put a crêpe in the sauce, completely submerge it, fold it into quarters, then transfer to a serving plate.
10 Continue until all the crêpes are done. Scatter over the pecans and a generous sprinkling of sea salt and serve.
Recipe courtesy of Sarah Coates, extracted from The Sugar Hit!