Dulce de Leche Crepes

Cooking Light
6 servings (serving size: 1 crepe)


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2/3 cup all-purpose flour
3/4 cup fat-free milk
1 teaspoon sugar
1 large egg
Cooking spray
Remaining ingredients:
1 tablespoon butter, melted
1 tablespoon sugar


To prepare crepes, lightly spoon the flour into dry measuring cups, and level with a knife. Place flour, milk, 1 teaspoon sugar, and egg in a blender. Process until smooth. Cover and chill 30 minutes.

Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure until all of the batter is used. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.

Preheat broiler.

Place 1 crepe, browned side down, on a plate. Spoon about 1 1/2 tablespoons Dulce de Leche down center of crepe. Roll up crepe, and place on a heatproof platter. Repeat procedure with remaining crepes and Dulce de Leche. Brush butter over tops of crepes; sprinkle with sugar. Broil crepes 2 minutes or until lightly browned.

Created date

July 2002

Nutritional Information

Calories 292
Caloriesfromfat 10 %
Fat 3.3 g
Satfat 1.6 g
Monofat 1 g
Polyfat 0.4 g
Protein 8.7 g
Carbohydrate 55.7 g
Fiber 0.4 g
Cholesterol 51 mg
Iron 0.8 mg
Sodium 115 mg
Calcium 214 mg