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Crepes with Dulce de Leche
Crepes with Dulce de Leche
Dulce de leche is an Argentine-born sweet spread that is an essential ingredient in all Argentine deserts. You can buy a jar in Houston at The Argentina Café, Menenas Argentine Pastry Deli Shop, or online on Amazon. Below is Karina Arnold's take on vegan crepes.
1 ½ cups whole wheat flour
3 Tbsp. brown sugar
1 tsp. baking powder
1 ½- 2 cups plant milk
1 Tbsp. extra virgin olive oil
1 tsp. vanilla extract
Dulce de leche and bananas to top
Whisk all ingredients in a bowl. Keep adding milk until batter is runny, much thinner than pancake mix. Heat nonstick skillet over medium-heat and lightly coat with oil. Pour about 3 Tbsp. of batter for each crepe. Karina used the back of a spoon to evenly spread the thin batter. Cook for about 2 minutes, then loosen the edges with a butter knife and flip. Cook over side for about a minute until golden brown. Repeat with the rest of the batter. Before slathering dulce de leche, let crepes cool slightly so the spread does not seep into the crepe, but rather rest on top. Add sliced bananas, roll or fold and enjoy!
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