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Dulce de Leche Crepes

Yield 6 servings (serving size: 1 crepe)


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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. Preheat broiler.

  6. 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.