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.

You Will Never Believe How Good This Churro Crepe Recipe Is!

Name: Churro Crepe Recipe With a Dulce de Leche Layer
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Fusion
Ingredients: 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; 1/2 cup granulated sugar; 2 teaspoons ground cinnamon; 1/4 cup dulce de leche, store-bought or homemade, slightly warmed for easy spreading

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

Blender or Whisk
Non-stick Crepe Pan or Skillet
Spatula
Small saucepan
Shallow dish
Measuring Cups and Spoons

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

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
Prepare the Cinnamon Sugar: In a shallow dish, whisk together the sugar and cinnamon. Set this aside; you’ll need it soon.
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.
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.
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.
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.
Serve Warm: These are best enjoyed fresh off the griddle.
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