Condensed Milk Crepes: the Recipe to Have Soft and Delicious Crepes for a Sweet Breakfast!
Crepes… thin, melt-in-your-mouth French pancakes, that can be served either as a breakfast or dessert staple. Who doesn’t love them? But did you know there is a way to make them even more decadent and delicious? Enter these Condensed Milk Crepes. This delightful twist on the traditional recipe incorporates the condensed milk into the batter, creating a slightly thicker crepe with a touch of caramel flavor. Perfect for a weekend brunch, a light after-dinner treat, or even a fun afternoon snack, condensed milk crepes are incredibly versatile and can be enjoyed throughout the year.
What Are Condensed Milk Crepes?
Condensed milk crepes are a tasty fusion of two beloved culinary traditions: the thin French crepe and the rich, shelf-stable magic of condensed milk. Unlike classic crepes with simple flour, egg, and milk base, condensed milk crepes incorporate this sweetened, thickened milk into the batter. This addition results in a slightly thicker crepe with a touch of caramel flavor.
The beauty of condensed milk crepes lies in their versatility. Across Latin America and Southeast Asia, for example, these crepes are a popular street food, often filled with local fruits, jams, or custards. In other parts of the world, they might be enjoyed as a decadent dessert filled with chocolate sauce, whipped cream, and fresh berries.
Tips
- For perfect crepes, you can use a specific crepe pan, but a regular non-stick pan works too.
- Don't overmix the batter! Overmixing can lead to tough crepes. Whisk your batter until just combined, with a few small lumps still visible. These lumps will relax during resting, resulting in light and tender crepes.
- Use lukewarm ingredients for your batter. Cold ingredients can make the crepes tough, while very hot liquids can cook the eggs prematurely. Aim for room-temperature milk, eggs, and even slightly warmed condensed milk.
- For extra flavor and to prevent sticking, add a bit of butter or a drizzle of oil to your pan before swirling in the batter.
Why Are My Crepes Are Tearing?
This could be due to overmixing the batter. Overmixing develops the gluten in the flour, making the crepes tough and prone to tearing.
How Can I Make My Crepes Thinner?
If your batter seems too thick, whisk in a little more milk, a tablespoon at a time, until it reaches a pourable consistency.
What Are Some Filling Ideas For Condensed Milk Crepes?
To make a sweet filling, use any of the following: fresh fruit and whipped cream, chocolate sauce and chopped nuts, Nutella and banana slices, or dulce de leche.
You can also add savory fillings: sauteed vegetables and cheese, smoked salmon and cream cheese, roasted chicken and pesto.
Can I Make These Crepes Ahead Of Time?
Yes, you can! Make the batter and store it in the refrigerator for up to a day.
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How to Store Condensed Milk Crepes
Store leftover crepes stacked with plastic wrap in between, in the refrigerator for up to 2 days. Reheat them in a pan or microwave.
How To Make Condensed Milk Crepes
Start by making the crepe batter. Bring the water to a boil in a saucepan over medium heat.
Start by making the crepe batter. Bring the water to a boil in a saucepan over medium heat.
Once boiling, whisk in the condensed milk.
Once boiling, whisk in the condensed milk.
Add the egg and continue whisking until incorporated.
Add the egg and continue whisking until incorporated.
Add the dry ingredients and whisk to combine. Once it reaches a consistency that coats the back of a spoon, remove the pan from heat.
Add the dry ingredients and whisk to combine. Once it reaches a consistency that coats the back of a spoon, remove the pan from heat.
You’re now ready to make the crepes. In a separate pan, heat a little bit of oil or butter over medium heat. Using a ladle or measuring cup, pour a small amount of batter into the hot pan, swirling it to coat the bottom evenly.
You’re now ready to make the crepes. In a separate pan, heat a little bit of oil or butter over medium heat. Using a ladle or measuring cup, pour a small amount of batter into the hot pan, swirling it to coat the bottom evenly.
Let the crepe cook for a minute or two, until the edges start to brown and the center looks set. Gently flip the crepe with a spatula and cook for another 30 seconds or so.
Let the crepe cook for a minute or two, until the edges start to brown and the center looks set. Gently flip the crepe with a spatula and cook for another 30 seconds or so.
To assemble, spread a generous dollop of the hazelnut cream in the center of each cooked crepe.
To assemble, spread a generous dollop of the hazelnut cream in the center of each cooked crepe.
Sprinkle toasted coconut flakes over the hazelnut cream.
Sprinkle toasted coconut flakes over the hazelnut cream.
Roll up the crepe or fold it into a triangle.
Roll up the crepe or fold it into a triangle.
Serve immediately. Enjoy!
Serve immediately. Enjoy!
