Dulce de Leche Crepes
WHAT YOU NEED
- 2 cups all-purpose flour, sifted
- 2 tablespoons sugar
- 4 eggs
- 2 cups 2% milk
- 3/4 cup Cacique® Crema Mexicana
- 1 1/2 teaspoon vanilla extract
- 1 cup strawberries, quartered
- 1/3 cup pecans, chopped
- 1/3 cup dulce de leche
- 1 tablespoon confectioner’s sugar
HOW TO MAKE IT
- In a large bowl combine sifted flour and sugar.
- In a separate medium bowl, combine eggs, milk, Crema Mexicana and vanilla. Whisk until thoroughly combined.
- Slowly whisk dry ingredients into the wet ingredients. Allow to stand for 20 minutes.
- To cook crepes, heat a medium non-stick skillet with a flat bottom and low sides over medium heat. Pour about 1/4 cup of batter evenly onto pan, and quickly swirly the pan so that it is evenly coated and your crepes don’t have holes. Cook until golden, about 2 minutes. Then use a spatula or flat utensil to loosen the edges and flip. Cook for an additional minute on the second side, then remove from pan. Fold the crepe in fourths and arrange on a serving platter. Repeat with remaining batter.
- Top with strawberries, pecans, dulce de leche and confectioner's sugar. Serve warm.
