Dulce de Leche Crepe Torte

Yields8 ServingsTotal Time45 mins

This dish makes your crepes the star of the show!

For the crepes:

1 ½ cups flour

1 ½ cups milk

6 eggs

pinch of salt

2 tbsp sugar

1 tbsp oil

Dulce de Leche filling:

16 oz cream cheese

16 oz jar of Dulce de Leche

½ cup confectioners' sugar

1 cup heavy cream

For the crepe:

Whisk flour and milk until smooth.

Add eggs, one at a time.

Add remaining ingredients.

Lightly grease a crepe pan with oil or butter and place over medium heat.

Pour 3 tbsp of batter into the pan.

Quickly tilt the pan to spread the batter and pour off excess.

Return pan to the heat and cook the crepe until edges are lightly golden.

Carefully loosen the edge and flip with a spatula.

Cook another 15-30 seconds to brown.

Transfer to a plate.

Repeat with the remaining batter.
You should have about 20 crepes.

For the filling:

In the mixer bowl fitted with wire whisk, whip the heavy cream until soft peaks form and set aside.

Combine the cream cheese, dulce de leche, and confectioners' sugar.

Mix until smooth.

Gently fold in the heavy cream.

To assemble:

Put one crepe on a platter and top with 3 tbsp filling, spreading it to the edge.

Repeat stacking and filling the crepe.

Refrigerate overnight to set.

To garnish, pipe remaining filling as desired and drizzle dulce de leche.

Nutrition Facts

8 servings

Serving size