Dulce de Leche Crêpe Bake

Dulce de Leche Crêpe Bake with pecans and brandy is a decadent, luscious, and luxurious dessert recipe for any occasion.

Hello, folks! I hope you are doing well and having a blast this weekend.

If you have been following my blog for a while, you may know I love dulce de leche. In fact, it’s one of the most used tags on my blog Dulce De Leche Archives, which probably only competes with tags “Daisy” (my cat, not the flower LOL), lavender, Cranberries, and Chestnuts. Furthermore, most dulce de leche recipes happen to be posted around the end of April and early May – around my birthday. We should indulge in around our birthdays, right?

Normally, I post 1-2 recipes this time, but this year I’ve overdone myself. Six (6) recipes! I guess the older I get, the more dulce de leche I need to get through those days haha. (Stay tuned for the last one in a few days.)

Anyway, I don’t love to brag too much about the creativity of my recipes. But I must admit I am proud of myself this year for the recipes that have appeared over the last month. Some ideas seem to be unique on the Internet. Please be sure to check these recipes.

Dulce de Leche Recipes

Dulce de Leche French Toasts

Peanut Butter Dulce de Leche Oatmeal Balls

Dulce de Leche Candied Pecans (Stovetop Recipe)

Peanut Butter Dulce de Leche Oatmeal with Vanilla

Dulce de Leche Oatmeal

Dulce de Leche Crêpe Bake

I attempted this idea first time two years ago or so. While the dish turned out well, I was not happy with the photographs. So, I made it again this year. For this recipe, you will need dulce de leche, light cream, pecans, brandy, vanilla extract, and salt. Oh yeah, and crepes, obviously. You can use Crêpes or your favourite recipe. And, of course, you can make crepes 1-2 days ahead, refrigerate them, and assemble and bake the dish on the day you are serving it.

For the filling, you will need dulce de leche, pecans, table or coffee cream (18%), brandy, vanilla extract, and salt. The flavour profile is wonderful and not overly sweet as brandy and salt balance out the sweetness. Also, for the best result, I’d suggest you toasting the pecans for the added flavour.

Visually, this may not the the sexiest dish, but, my friend, please don’t judge the book by its cover!

How to Make This Recipe?

First, you need to make crepes. As noted earlier, you can make them a few days ahead and refrigerate until ready to assemble and bake. For this dish, you will need 9-10 crepes.

Next, you need to make crepe rolls. I opted for thicker rolls consisting of 2 to 3 crepes. Grab one crepe and spread some dulce de leche and sprinkle with a few pecans. Roll it out and set aside. Take another crepe and spread dulce de leche and pecans. Place the previously rolled crepe and roll them together. Now you have a thick roll. You can stop here and go the extra mile and make a three-layer crepe roll! Then thickly slice them and arrange them tightly in a deep baking dish.

Last, make the custard by combining dulce de leche with cream, brandy, vanilla, and salt. Pour it over the crepes and bake for 20 minutes or until nice and bubbly. One important thing – please be sure you cover the tray / rack with your baking dish with foil because the custard mixture could expand and spill out, and you will need to deal with a messy situation!

I hope you like this Dulce de Leche Crêpe Bake, and you will try it. If you make it, please let me know in the comment section of this post, send me an Instagram message, or share your photos by adding the hashtag #havocinthekitchen.

Cheers!

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Dulce de Leche Crêpe Bake

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Dessert, Author’s Recipes, Dessert Crepes

Servings

4-6

servings

Prep time

15

minutes

Crepes

1

hour

Baking time

25

minutes

Dulce de Leche Crêpe Bake with pecans and brandy is a decadent, luscious, and luxurious dessert recipe for any occasion.

Cook Mode

Keep the screen of your device on

Ingredients

• Crêpes:

• 1 cup (120 gr.) all-purpose flour

• 2/3 cup (160 ml.) lukewarm water

• 1 cup (240 ml.) whole milk – I used 2%

• 2 large eggs

• 2 tbsp. (30 gю) butter, melted plus more for greasing

• a good pinch (~1/8 tsp.) of salt

• 1/2 tsp. (2.5 gr.) granulated sugar

• Filling & Custard:

• 1 jar (about 400 g.) dulce de leche

• 1/4 cup (60 ml.) table or coffee cream (about 18%)

• 3-4 tbsp. (45-60 ml.) brandy – you can substitute for rum, whiskey, or cognac

• 1 tsp. (5.5 ml.) vanilla extract

• a good pinch of salt

• 1 cup (100 g.) pecan halves, roughly chopped – preferably lightly toasted

• Equipment:

• Deep large-medium baking dish – about 18 cm (7 in) diameter and 5-6 cm (2-3 in.) depth

Directions

• Crêpes:
• To make the batter, sift the flour and add the sugar and salt. Gradually add the milk and lukewarm water, constantly whisking with a whisk, until homogeneous. Stir in the eggs and melted butter and whisk well.
• Let the batter stand at least 30 minutes (preferably 1 hour or longer) in the fridge. Once chilled, the batter will thicken up a bit so you might need to adjust by adding a little of water or milk.
• Pro tip: the skillet should be hot enough. The first crepe is a test one; you can adjust the batter consistency (by adding more water or flour) as well as the heat.
• Slightly grease the skillet and add enough batter to thinly coat the base and tilt the pan to create an even thickness. When the temperature is high enough, it should take a minute to get the edges crisp, lacy, and browned.
• Remove from the skillet. Gently fold into quarters and place on a tray or plate. Repeat with the remaining batter. This batter yields about 10-12 crepes, while for this recipe you will need 9-10, so you may have a few extra.
• Pro tip: You can make crepes up to 2-3 days ahead and refrigerate them. Then you are ready to serve them, you will need to assemble and bake the dish.
• Assembling and Baking:
• To make the custard, in a small-medium bowl, mix together to combine the cream, 4 tbsp. (60 g.) dulce de leche, brandy, vanilla extract, and salt; it does not need to be homogeneous as the dulce de leche will melt when in the oven. Set aside. Also reserve several pecan halves.
• To make crepe rolls, place one crepe on flat surface. Spread about 2 tbsp. (30 g.) of dulce de leche and sprinkle with a few pecans. You don’t need to spread the dulce de leche evenly; just spread it roughly over 1/2 of the crepe. Gently roll it out and set aside.
• Take the second crepe and and place on flat surface. Repeat spreading the dulce de leche and pecans. Now, place the previously rolled crepe on the second crepe and roll them together. As the result you will have a thicker crepe roll. You can stop here and go the extra mile and make a three-layer crepe roll! I opted for three-layered crepes, so I ended up with 3 extra large rolls. Note: you don’t need to use all jar; depending on how much you spread on each crepe (plus 4 tbsp. you used for the custard), you may have some leftovers.
• Then thickly slice them and arrange them tightly in a deep baking dish. Depending on the depth of your baking dish, you should be able to arrange them in 2-3 layers. Garnish with a few reserved pecans.
• Pour the custard over the crepes.
• Preheat oven to 350 degrees F (~175 degrees C). Line a baking sheet or rack with foil to protect it as the custard mixture could expand and spill.
• Bake the crepes for about 20-25 minutes or until the sauce looks thickened, bubbly, and nice. Remove from the oven and let it rest and set for at least 20 minutes before serving. Serve warm or cold. Enjoy!