Que Rica Vida – Dulce de Leche Crepes
As promised here’s another recipe from the fabulous Betty Crocker Kitchens.
Of course, you know that I got to go to Minneapolis, Minnesota and cook in the Betty Crocker Kitchens with a wonderful group of bloggers. We baked and frosted and whisked and fried so many wonderful concoctions, but my very favorite thing was making crepes.
That’s right. We made crepes. Crepes, people! I have always thought that crepes were out of my area of expertise. They seemed to be too delicate. Too fragile, somehow. I could totally make nice thick pancakes, but crepes….well, leave those to the professionals.
Happily when we spent time in the Betty Crocker Kitchens with Chef Cristina of Que Rica Vida, (did you know she trained at the Cordon Bleu Academy in Paris? I know. That explains so much) she taught us how to make crepes using Bisquick. Could the receta get any easier (or tastier)?
Apparently it could….we made…..wait for it….Dulce de Leche Crepes. My life is now complete.
Dulce de Leche Crepes
- 1 cup original all-purpose baking mix
- 3/4 cup milk
- 2 eggs
- 1 1/2 cups dulce de leche
- 1/2 cup chopped pecans (optional)
- Powdered sugar, if desired
- In medium bowl, stir baking mix, milk and eggs with wire whisk or fork until blended.
- Heat 8-inch nonstick skillet over medium heat. For each crepe, pour 2 tablespoons batter into skillet; rotate skillet until batter covers bottom. Cook until golden on bottom. Turn; cook other side until golden brown. Stack crepes as removed from skillet, placing waxed paper between each.
- In small microwavable bowl, microwave dulce de leche on High about 30 seconds or until thin enough to drizzle.
- Fold each crepe in half, then in half again. For each serving, top 2 crepes with 2 tablespoons dulce de leche; sprinkle with pecans and powdered sugar. (azucar!)
De aqui pa’l cielo! Enjoy the easy crepes!
[Disclosure: General Mills generously paid for my trip and all my expenses. My impressions of the trip and of General Mills and Betty Crocker are all my own.]