These dulce de leche crepes, or crepas salguero, are made with homemade dulce de leche made from sweetened condensed milk, classic crepes, chocolate sauce, and ice cream. Indulgence defined.
We have a friend named Jeff Salguero who invested in one of the restaurants and whose family is from Uruguay. He goes to South America regularly, and for years, every time he came back, he would ask why we didn’t have pancakes de dulce de leche on the menu. Dulce de leche, or milk caramel, is the dessert ingredient of choice all over Latin America, and crepes filled with dulce de leche and whipped cream are as common in Uruguay as apple pie is in the United States. Finally, to make Jeff stop asking, we put dulce de leche crepes on the menu at the Greenwich location and named the dessert after him. It took only a few months before customers demanded it at all the other restaurants. That was five years ago. It’s not going anywhere, and Jeff still eats it when he comes for dinner.–Sasa Mahr-Batuz and Andy Pforzheimer
LC Cheater's Dulce de Leche Note
We swoon to dulce de leche. So much so that if we could, we would slink into a vat of it and just revel in it until we were giddy. So it’s probably not a bad thing that it takes 4 hours to magically morph condensed milk into dulce de leche on the stovetop. Though the process isn’t for the impatient, it is as simple as plopping the can in a pot of water and letting it simmer for hours on end. Should you find yourself with a truly insatiable craving that just can’t wait—hey, we’ve been there— look for canned or jarred dulce de leche in most supermarkets, usually not far from the Latin American products.
Dulce de Leche Crepes
Ingredients
Email Grocery List- For the dulce de leche
- For the crepes
- For the chocolate sauce
- For serving
Directions
Recipe Testers Reviews
Despite multiple warnings online not to try this method of making dulce de leche at home, I took a deep breath, boiled the water, dropped the can, and committed to sticking around the kitchen and keeping a close eye on the pot while my condensed milk transformed in a sealed can. There are so many pictures online of exploded cans with splatters of dulce de leche covering the walls of a kitchen, and I was determined not to let that happen. I kept water very close to the stove so that I could keep replacing the water as it evaporated from the pot. I carefully allowed my can to cool to room temperature and when I opened the can I was delighted by the miracle transformation that had occurred. For the price of a can of condensed milk, I now had a can of dulce de leche. The most important points here are that the cans must be submerged under water at all times and that the can can not be opened until it cools to room temperature. This recipe was a risk worth taking! My final product was good, but I can't help but think that it would have been darker and richer had i been able to keep the water at a constant simmer, which would only have been accomplished using hot water. Next time I'll use a tea kettle and add hot water, as the room-temperature water seemed to stop the simmering process.
HUNGRY FOR MORE?
If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.
Your crepes look amazing. I’ve been making them for a long time, but now instead of boiling the condensed milk, I use Arequipe Alpina, which has been my favorite since I was a child, and now they are selling it in some places in the US and on Amazon. It takes me less time to make the crepes. For those who don’t have the opportunity to taste LC’s crepes, this is a fast and yummy way to prepare them.