Thin Sweet Crepes with Condensed-Milk Filling

Makes: 12–14 crepes
Prep: 10 min | Cook: 20 min

 Ingredients

Crepes

• 2 cups (250 g) all-purpose flour
• 2 cups (480 ml) milk
• 3 large eggs
• 2 tbsp sugar
• 2 tbsp melted butter
• 1 tsp vanilla extract
• ¼ tsp salt
• ½ cup (120 ml) water, as needed

Filling

• ¾ cup sweetened condensed milk
• 2 tbsp softened butter
• ½ tsp vanilla extract

Optional toppings

• Powdered sugar
• Fresh strawberries or bananas
• Chopped walnuts or almonds
• Chocolate or caramel sauce

 Method

1. Make the batter: Whisk eggs, milk, sugar, vanilla and salt. Gradually whisk in flour until smooth.
2. Add melted butter and mix. If the batter seems thick, add water a little at a time until it is thin and pourable.
3. Rest: Let the batter rest for 10–15 minutes.
4. Cook: Heat a lightly buttered nonstick pan over medium heat. Pour in about ¼ cup batter and quickly swirl the pan to make a thin layer.
5. Cook for 45–60 seconds, until the edges look dry and the bottom is lightly golden. Flip and cook another 15–30 seconds.
6. Repeat with the remaining batter, stacking the crepes on a plate.
7. Filling: Mix softened butter, condensed milk and vanilla until smooth.
8. Spread a thin layer over each crepe, fold or roll tightly, and arrange on a serving plate.
9. Drizzle with chocolate/caramel sauce or dust with powdered sugar if desired.

 Nutrition & Allergen Info

Approx. per crepe with filling:

• Calories: 180–220 kcal
• Protein: 4–5 g
• Carbohydrates: 25–30 g
• Fat: 7–9 g
• Sugar: 10–14 g

Allergens:

• Milk/dairy: yes
• Eggs: yes
• Wheat/gluten: yes
• Nuts: none in the basic recipe
• Peanut: none

Nut-free: The basic recipe is nut-free. If adding walnuts or almonds, it will no longer be nut-free.

Tip: For the softest, easiest-to-roll crepes, keep them covered with a clean towel while cooking the rest.