Buckwheat Crepes Dulce de Leche (Printable Version)
Thin, golden buckwheat crepes filled with sweet dulce de leche for a delicious breakfast or elegant dessert option.
# Ingredients:
→ Crepe Batter
01 -
1 cup buckwheat flour
02 -
2 large eggs
03 -
1 cup 2% or whole milk
04 -
2 tablespoons melted unsalted butter, plus more for cooking
05 -
1 tablespoon maple syrup
06 -
3/4 teaspoon salt
07 -
1/4 cup water (if needed for thinning)
→ For Cooking & Filling
08 -
Ghee or butter for cooking
09 -
1/2 cup dulce de leche
# Steps:
01 -
Combine buckwheat flour, eggs, milk, melted butter, maple syrup, and salt in a blender. Blend until smooth, or alternatively whisk by hand in a large bowl.
02 -
Cover the batter and let it rest in the refrigerator for at least 1-2 hours, or overnight for best results.
03 -
When ready to cook, stir the batter and thin with water only if needed. The consistency should be similar to cream.
04 -
Preheat a crepe pan or non-stick skillet over medium-high heat. Lightly grease with ghee or butter, then pour enough batter to thinly coat the bottom, swirling the pan as you pour for even distribution.
05 -
Cook for 1-2 minutes on the first side until golden and easily lifted. Flip with a metal spatula and cook another 1-2 minutes. Adjust heat as needed throughout cooking.
06 -
Transfer cooked crepes to a plate, stacking them (they won't stick together). Cover with a towel to keep warm while cooking remaining batter.
07 -
Fill each crepe with dulce de leche, fold or roll, and serve warm.
# Notes:
01 -
The batter benefits from resting time, which allows the flour to fully hydrate and results in more tender crepes.
02 -
Adjust heat between batches as needed - the pan should be hot enough to quickly set the batter but not so hot that it burns.