Crêpe Cake with Dulce de Leche
Incredibly delicious, made from simple ingredients, bright and luscious! This crêpe cake with dulce de leche comes out very sweet, so it's best served with unsweetened tea or coffee. But it's so good you won't believe it! A great easy bake for beginner cooks!
Cooking method
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Step 1:
How do you make a crêpe cake with dulce de leche? Gather your ingredients. A good crêpe cake needs at least 25 crêpes, so go ahead and measure out a double batch of ingredients. If you're just making a test run, stick with a single batch. Take the eggs out of the fridge ahead of time and let them come to room temperature for about an hour. Wash and dry them with paper towels.
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Step 2:
Crack the eggs into a good-sized bowl. Add the salt and sugar.
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Step 3:
Pour in the milk (any fat content), warmed to room temperature. Whisk the milk-and-egg mixture for about 2 to 4 minutes until completely smooth. Use a whisk or a mixer, whichever you prefer.
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Step 4:
Add the sifted flour. Keep in mind you may need more or less than I do — go by the consistency of the batter. Whisk again, trying not to leave lumps. Then set the bowl aside to rest for 15 to 20 minutes.
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Step 5:
Why let the batter rest? If you start cooking the crêpes right away, they'll tear! After it rests, pour the vegetable oil into the batter — reserving a little for greasing the pan — and mix well.
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Step 6:
Heat the pan and grease it once with oil — but only when it's hot! Pour a portion of batter into the pan and swirl it around to form a thin, round crêpe. Cook for about 1 minute over medium heat, until the edges look dry.
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Step 7:
Flip the crêpe and cook the other side for about another minute, then slide it onto a plate. Cook the rest the same way. You should end up with at least 25 thin crêpes if you're using a double batch of batter.
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Step 8:
Spread each crêpe all the way to the edge with dulce de leche, stacking them one on top of the other to build the whole cake.
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Step 9:
Top the cake with a final crêpe, but leave that one unspread. Refrigerate the cake for 30 minutes.
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Step 10:
Take the cake out of the fridge right before serving. Decorate it however you like: fresh berries, fruit, whipped cream, or fresh mint leaves. Enjoy!
- This crêpe cake is dead simple and comes together in about 1.5 hours. The key is to let the crêpes cool before spreading them, so the dulce de leche doesn't run off. And unlike a typical honey cake, this dessert turns out lovely and moist, tender and well-soaked. You can also make it with corn, wheat, or oatmeal crêpes — just get creative.
- You can spread the crêpes with regular (un-caramelized) condensed milk instead, but you'll need to whip it with butter first, or it'll run.
- How can you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk holds its shape — shiny, domed, and even.
- Be prepared to need more or less flour than the recipe calls for. Go by the consistency you want, not the exact amount. To avoid slip-ups, read up on flour and how it behaves!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Chicken egg - 80 kcal/100g
- Boiled condensed milk - 328 kcal/100g
