Strawberry-Filled Crepes Drizzled with Boozy Dulce de Leche
Did you know the French word “crepe” is “tortilla” in Spanish? Its true! But making crepes is far easier than making tortillas — there is no rolling or pressing involved. All that is needed is a great nonstick pan and a simple twirl of the wrist for the batter to cover the cooking surface. That’s truly it!
Once you have crepes made you can eat them like tortillas and fill them with sweet or savory fillings and fold or wrap them up and eat them for breakfast, lunch, dinner, or dessert.
These crepes are filled with delicious and sweet California Strawberries and then drizzled with a warm dulce de leche infused with orange liqueur. They are a little bit French, and a little bit Mexican, and perfect for the holiday season.
You can even pre-make crepes and store them in the refrigerator and reheat them as needed. This dish would make an impressive light dessert after a holiday dinner or set up a crepe station at your holiday party and let your friends fill and top their own crepes with their choice of toppings such as fruits, whipped cream, cream cheese, nuts, and powdered sugar.
Have you ever made crepes? To be completely honest this was the first time I made them, but it wont be the last. I always thought they were intimidating to make, but they are actually very simple. They look quite fancy and these topped with strawberries and dulce de leche are over the top amazing.
Strawberry-Filled Crepes topped with Boozy Dulce de Leche
- 2 eggs
- ½ cup water
- ½ cup milk
- ¼ teaspoon vanilla extract
- 1/8 cup orange liqueur (optional)
- 2 tablespoons unsalted butter, melted
- 1 cup all-purpose flour
- 1/8 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 pint (2 cups) fresh strawberries, sliced
Dulce de Leche Orange Liqueur:
- ½ cup dulce de leche
- ¼ cup orange liqueur
- In a large mixing bowl whisk the eggs, water, milk, vanilla, and orange liqueur. Add the melted butter and mix well. Add the flour, cinnamon, salt and stir.
- Refrigerate and let the batter rest for at least 30 minutes or overnight. The flour changes composition as it rests.
- Heat a shallow nonstick pan over medium heat. If using a stainless pan swipe the cooking surface with an oiled paper towel. This may be necessary only for the first crepe, but repeat between crepes if required.
- Pour ¼ cup of batter (depending size desired and pan diameter) on the hot pan and immediately swirl the batter to cover the cooking surface evenly. The batter will cook quickly.
- Lift the crepe, as the batter loses its wet look, and check the browning on the underside. If nicely golden, flip the crepe with a broad silicone spatula.
- Cook the second side for 30 seconds to 1 minute. (The second side will not show the lovely brown makings like the first side and that’s ok).
- Remove the cooked crepe to a waiting dinner plate and allow to cool thoroughly before stacking the next crepe. Use two plates if needed to alternate the cooling process.
- Top each crepe with strawberry slices and drizzle with the warm dulce de leche mixture. Roll up; drizzle with more dulce de leche.
- NOTE: Crepes may be made just prior to enjoying, or made ahead of time and stored for future use. Once the crepes have cooled, stack, and place in an airtight plastic bag. Crepes may be kept for 2 days in the refrigerator.
Boozy Dulce de Leche:
- Place the dulce de leche and orange liqueur in a saucepan and heat over a low flame, stirring constantly, until hot. Remove from heat.
I’d love to see what you cook!
Tag #MUYBUENOCOOKING if you make this recipe.
Disclosure: I am being compensated for this post as part of my work as an ambassador for California Strawberries. All opinions are my own.