🍫 How To Make Dulce de Leche. The Sweet Side of Versatility: Ethnology in the Kitchen
Dulce de Leche a dessert for all ages. Ethnology products aren’t just for snacking or gifting—they’re perfect for transforming everyday recipes into something extraordinary. Whether you’re hosting a brunch, planning a romantic dessert night, or looking to elevate your favorite treats, our curated international ingredients bring global flair to your kitchen.
Today, we’re diving into one of our favorite creations: Dulce de Leche Crepes, made with La Serenísima Dulce de Leche from Argentina and Dolfin Belgian Chocolate. It’s a dessert that combines delicate French-inspired crepes with the rich sweetness of Latin America.
Ready to impress your guests (or treat yourself)? Let’s get started.
🧁 Recipe: Dulce de Leche Crepes with Chocolate
Ingredients
🟢 For the crepes:
- 1 1/4 cups whole milk
- 4 large eggs
- 1 1/4 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder (Dutch-process or natural)
- 1 Dolfin chocolate bar, chopped (we recommend milk chocolate)
- 1/4 cup granulated sugar
- 3/4 teaspoon vanilla extract
- 1/8 teaspoon kosher salt
- Unsalted butter, melted (for brushing the skillet)
🟢 For the filling and topping:
- 2 sticks unsalted butter, softened
- 2 3/4 cups + 1 tablespoon confectioners’ sugar
- 1 cup La Serenísima Dulce de Leche, plus more for drizzling
- 1 cup heavy cream
🥣 Directions to prepare Dulce de Leche
Step 1: Make the crepe batter
In a blender, combine milk, eggs, flour, cocoa powder, chopped Dolfin chocolate, granulated sugar, vanilla, and salt. Blend until smooth. Refrigerate the batter for at least 30 minutes to rest and develop flavor.
Step 2: Cook the crepes
- Brush a 10-inch nonstick skillet with melted butter and place over medium heat.
- Pour a scant 1/4 cup of batter into the pan, swirling quickly to coat the bottom.
- Cook for about 30 seconds until the top is set and the bottom is golden.
- Flip the crepe carefully and cook for another 20 seconds.
- Transfer to a plate. Repeat until all batter is used, making 14 to 18 crepes.
💡 Tip: You can make the crepes up to one day ahead. Let them cool completely, then wrap and refrigerate.
Step 3: Make the filling
In a stand mixer, beat the softened butter on medium-high until fluffy. Add 2 3/4 cups of confectioners’ sugar in two batches, beating well after each. Mix in the La Serenísima dulce de leche until smooth and creamy.
💡 Tip: You can prepare the filling ahead of time and refrigerate it. Just beat it again briefly before using.
Step 4: Assemble the crepe cake
Place one crepe on a cake stand or serving platter. Spread a thin layer of filling (about 1/4 cup) evenly on top. Add the next crepe and repeat the process, ending with a plain crepe on top.
Step 5: Whip and top
Whip the heavy cream with the remaining 1 tablespoon of confectioners’ sugar until stiff peaks form. Spread the whipped cream over the top crepe and drizzle with extra dulce de leche.
Serve immediately and watch the smiles happen.
☕ What to Pair It With
Looking for the perfect pairing? Serve this dessert with a hot cup of Juan Valdez Coffee, available at EthnologySweets.com. The bold, smooth flavor of Colombian coffee complements the richness of the crepes beautifully.
🌷 Why This Dessert Is Perfect for Spring
Spring is the season of celebrations, fresh starts, and indulgence in lighter, joyful dishes. These dulce de leche crepes strike the perfect balance between comfort and elegance, making them ideal for:
- Mother’s Day brunch
- Spring picnics
- Weekend breakfast-in-bed
- Seasonal gatherings with family
With Ethnology’s curated international ingredients, you can turn everyday recipes into global adventures.
🍬 Where to Buy the Ingredients
🛒 Grab everything you need for this recipe—Dolfin chocolate, La Serenísima dulce de leche, and Juan Valdez coffee—right now at:
👉 www.ethnologysweets.com
From snacks to gifts to gourmet kitchen essentials, we deliver flavor and quality from around the world straight to your door.
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