delicious churro crepe recipe

Best Ever Churro Crepe Recipe You’ll Make Again And Again

Ever wished you had a simple dessert that felt fancy? Ever crave something sweet and just a little bit crispy? 

We get it. 

Sometimes, you want a treat, you know? Something that makes you go, “Mmm.” Something like a churro, but also like a crepe, a delicious mix. 

Most recipes make it look so hard, and you have to be a master chef or something. Or they miss that special something. 

Well, guess what? 

We’ve got a Churro Crepe recipe that solves all those problems. This recipe is easy. It’s fun. We promise it has a special twist that will have everyone asking for more.

MADE IN COOKWARE Pro Coat Non Stick Pan Set

What is a Churro Crepe?

golden brown churro crepes

This churro crepe recipe is an amazing mix of two awesome desserts. First, you’ve got the churro, a fried dough treat, often found in places like Spain and Mexico. 

Its best friends are cinnamon and sugar. 

Second, the crepe, a thin pancake, comes from France. 

A churro crepe brings together the crispy, cinnamon-sugar goodness of a churro with the light, delicate nature of a crepe. 

It’s like they were meant to be together. 

You get the best of both tasty traditions in one bite.

Ingredients You’ll Need

ingredients for churro crepes

Here’s what you need to gather for your churro crepe adventure.

  • Flour: This is our main character. Flour is what gives the crepes their body. It provides structure.
  • Sugar: A little sugar in the batter brings a hint of sweetness.
  • Salt:  Don’t skip the salt, it balances the sugar, it makes the other flavors pop.
  • Milk: Milk adds moisture and richness. We prefer whole milk.
  • Eggs: Eggs bind everything together, They also give the crepes a nice texture.
  • Vanilla Extract: A splash of vanilla makes the flavor warm and inviting. It is like a secret weapon.
  • Butter: Melted butter goes in the batter for flavor. It helps keep the crepes from sticking to the pan.
  • Cinnamon: This spice is a churro’s best friend. Cinnamon and sugar, they’re a classic pair.
  • Dulce de Leche: Our secret twist, dulce de leche is a creamy caramel that brings an extra layer of yumminess to our crepes.

Step-by-Step Guide to Making Churro Crepes

how to make churro crepes

Alright, friends, let’s make some magic happen in the kitchen, shall we? 

First, grab a big bowl. 

Whisk together one cup of all-purpose flour, two tablespoons of sugar, and a pinch of salt. 

Now, in a separate bowl or a large measuring cup, mix one and a quarter cups of milk with two large eggs, and one teaspoon of vanilla extract. 

Pour the wet ingredients into the dry ingredients, whisking until the batter is nice and smooth. 

Finally, stir in three tablespoons of melted butter. 

Let this batter rest for about 15 minutes. While the batter rests, mix a half cup of sugar with two teaspoons of ground cinnamon in a shallow dish.

Time to cook. 

Heat a non-stick skillet or crepe pan over medium heat. 

Lightly grease it with butter. 

Pour about a quarter cup of batter onto the hot pan. 

Then quickly tilt and swirl the pan so the batter coats the bottom in a thin layer. 

Cook for one to two minutes per side. You’ll know it’s time to flip when the edges look set and slightly crispy, and the bottom is golden brown. 

Once cooked, spread a thin layer of that amazing dulce de leche on half of the crepe, fold it in half, and then half again. 

Toss that folded crepe in your cinnamon-sugar mixture. Coat it well, friends. And you’re done.

Churro Crepe Recipe

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churro crepe recipe

Churro Crepe Recipe With a Dulce de Leche Layer

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  • Author: Ryan Yates
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 crepes 1x
  • Category: Dessert, Breakfast
  • Method: Stovetop
  • Cuisine: Fusion, Mexican-Inspired

Description

Imagine biting into a delicate, thin crepe, its edges slightly crisp. The warm scent of cinnamon hits you first. Then, the satisfying sweetness of sugar. But there’s a twist. A hidden layer of creamy dulce de leche, just a whisper, elevates these from ordinary cinnamon sugar crepes to a truly decadent treat. These Churro Crepes are a delightful marriage of a classic French pastry and the beloved flavors of a Mexican churro, sure to please any crowd.

Equipment


Ingredients

Units Scale

For the Crepes:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 1/4 cups milk (whole milk is best)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted and slightly cooled

For the Cinnamon Sugar Coating:

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon

For our secret touch, the Dulce de Leche Layer:

  • 1/4 cup dulce de leche, store-bought or homemade, slightly warmed for easy spreading


Instructions

  1. Make the Crepe Batter: In your blender, combine the flour, sugar, and salt. Give it a quick pulse. Now, pour in the milk, eggs, and vanilla extract. Blend until you have a smooth batter, with no lumps in sight. Finally, drizzle in the melted butter while the blender is running on low.
  2. Rest the Batter: Let the batter sit for at least 15 minutes at room temperature. You can make the batter ahead of time. Just cover and pop it in the fridge. A well-rested batter means tender crepes.
  3. Prepare the Cinnamon Sugar: In a shallow dish, whisk together the sugar and cinnamon. Set this aside; you’ll need it soon.
  4. Heat Things Up: Place your crepe pan or a non-stick skillet over medium heat. Lightly grease it with butter. You want the pan hot enough that a drop of batter sizzles gently.
  5. Cook the Crepes: Pour about 1/4 cup of batter onto the hot pan. Quickly swirl the pan to coat the bottom evenly. These cook fast, about 1-2 minutes per side. You’re looking for a light golden brown color. Flip and cook the other side.
  6. The Secret Layer: Here’s where the magic happens. As soon as a crepe is cooked, carefully spread a thin layer (about a teaspoon) of warm dulce de leche over one half. Fold the crepe in half, then in half again to form a triangle. This little pocket of dulce de leche is our secret weapon.
  7. Cinnamon Sugar Time: Immediately transfer the folded crepe to the cinnamon sugar mixture. Toss it gently to coat both sides. Or, just simply sprinkle the cinnamon sugar over the warm crepe already on the plate.
  8. Serve Warm: These are best enjoyed fresh off the griddle.
  9. Serving suggestions: Whipped cream is a simple, elegant topping for these crepes. A sprinkle of powdered sugar adds a touch of sweetness and a beautiful presentation. For an extra dose of flavor, drizzle melted chocolate over the crepes. Fresh berries, like strawberries, raspberries, or blueberries, provide a refreshing contrast.

Notes

  • The Dulce de Leche Difference: While many churro crepe recipes stick to the classic cinnamon sugar coating, the addition of a thin layer of dulce de leche inside each crepe takes these to a whole new level. It adds a creamy, caramel-like richness that complements the cinnamon sugar perfectly. This unexpected element creates a more complex and satisfying flavor profile, setting this recipe apart from the others. It is only a light layer to enhance the flavor and not overpower the crepe.
  • Make sure your pan isn’t too hot. Medium heat is your friend here.
  • Don’t be afraid to experiment with fillings. Nutella, fresh fruit, or even a sprinkle of toasted nuts would all be delicious.
  • Leftovers? If there are any, store them in the fridge, layered between parchment paper.
  • Want to make your own dulce de leche? It takes a while, but slow cooking a can of sweetened condensed milk in a pot of simmering water for 3-4 hours will do the trick. Or you could just pick some up in the Hispanic section of your grocery store.
  • You can use a different type of oil for cooking. Coconut oil would add a nice, subtle flavor.

Nutrition

  • Serving Size: 1 Serving
  • Calories: 250
  • Sugar: 15g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 60mg

Mixing the Batter: Tips for Success

Getting the batter just right is key.

You want no lumps.

Make sure to whisk well.

Remember, resting the batter is important. It makes the crepes tender.

Don’t skip it.

If you are in a hurry, a blender can be your best friend for getting a super-smooth batter.

Put all ingredients in, blend, and done.

Cooking Perfect Crepes Every Time

how to cook churro crepes

The pan should be hot, but not too hot.

Medium heat is good.

A little butter in the pan keeps the crepes from sticking.

Swirl the batter quickly to get a thin crepe, pour and swirl all at once.

Cook until golden brown, and flip. It’s that simple, and you will get it right with some practice, so dont give up!

Making the Cinnamon Sugar Coating

This one is simple, but don’t skip the little things!

Mix sugar and cinnamon in a shallow dish.

The exact amount of each can be adjusted.

More cinnamon for a stronger flavor, or less.

It is up to you and what you like.

We like half a cup of sugar with two teaspoons of cinnamon. This dish needs to be wide enough for you to toss a folded crepe in.

Filling and Topping Ideas

cinnamon sugar crepes

Dulce de leche is our star.

But, you can try other things.

Nutella is great.

Fresh fruit is yummy.

Whipped cream is a classic.

Melted chocolate is good, too.

A sprinkle of powdered sugar is pretty.

Get creative with your toppings and fillings. Use what you have at home!

Serving Suggestions for Your Churro Crepes

Serve them warm.

They’re best right off the pan.

A scoop of ice cream on the side is a good idea, because why not?.

A cup of coffee or tea goes well, too. These crepes can be breakfast. Or dessert.

They can even be a snack. You can even make them the center of attention at a brunch party.

Troubleshooting Common Crepe Problems

Crepes sticking?

Maybe the pan’s too hot. Or not greased enough. Batter too thick? Add a little more milk.

Crepes tearing? Make sure they’re cooked enough before flipping.

Batter lumpy? Give it a good whisk, or strain it.

Storing Leftover Crepes

If you have leftovers, first, good job on not eating them all.

Let them cool down first.

Then stack them between sheets of parchment paper.

Put them in an airtight container. In the fridge, they will be good for a couple of days.

To reheat, a quick zap in the microwave works, or heat them in a pan.

Variations on the Classic Churro Crepe Recipe

Try different extracts in the batter.

Almond, maybe, or coconut, for a fun twist. Add cocoa powder to the batter for a chocolate version.

Use different spices in the sugar mix. Cardamom, anyone? Or a pinch of nutmeg.

It could be fun to try. Use a different milk, like almond milk, but whole milk is still best for flavor.

Nutritional Information

Each crepe, with the dulce de leche and cinnamon sugar, has about 250 calories. There’s some fat, around 10 grams. There’s sugar, about 15 grams. You also get a bit of protein, around 5 grams. This can change. Especially if you add different toppings or fillings, so be aware.

Ingredient Alternatives

No dulce de leche? No problem. Use caramel sauce.

Can’t find that?

Thick honey works, too.

No whole milk? 2% works.

Almond milk can also be used.

Gluten-free flour blends can work in place of all-purpose flour, but the texture might be a little different.

Frequently Asked Questions About Churro Crepes

Can I make the batter ahead of time?

Yes, you can make it the night before. Just keep it in the fridge.

Can I use a regular frying pan?

Sure, a crepe pan is nice, but a non-stick frying pan works, too. Use what you have got at home.

What if I don’t have a blender?

A whisk works, just whisk well to get out all those lumps, it will just take a bit longer.

How thin should the crepes be?

Very thin, like a pancake’s delicate cousin.

Can I freeze the crepes?

Yes, put parchment paper between them. Then put them in a freezer bag or a freezer safe container.

Can I make these vegan?

Probably, but we haven’t tried it with this recipe. Use your favorite egg substitute, and a plant-based milk.

Are these gluten-free?

Not with this recipe, but you could try a gluten-free flour blend. We have heard it works well.

The Final Bite

So there you have it, friends.

Our adventure in the kitchen comes to a sweet end.

You now have the know-how to make these delicious churro crepes anytime you want.

Remember the creamy dulce de leche.

The warm cinnamon sugar. The delicate, thin crepe. They all come together for a special treat.

It is one that’s a little bit fancy. And a whole lot of fun. Whether you’re making them for a special occasion. Or just because.

We hope these churro crepes bring a little joy to your day.

So go ahead.

Give the recipe a try.

Share them with loved ones. And savor every last bite.

Happy cooking!

Disclosure: This article uses automation for structure, but all insights and advice are provided by Ryan Yates, an experienced executive chef with over 20 years of expertise. Additionally, this post may contain affiliate links, which means we may earn a small commission if you purchase through them, at no extra cost to you. This helps support our work and allows us to keep providing high-quality content.

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