MANGO-PAPAYA BROWN BUTTER CINNAMON CREPES WITH HOMEMADE DULCE DE LECHE SYRUP
Provided by Bobby Flay
Time 2h55m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving.
- For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly.
- Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
- Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes.
- Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
- Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
- Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon.
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John Tesfaye
[email protected]I would not make these crepes again.
Ahmed fraz
[email protected]These crepes were a waste of time and ingredients.
Osea Tikoinareba Seru
[email protected]I would not recommend this recipe. The crepes were bland and the filling was too sweet.
Maximum Graham Cracker
[email protected]The crepes were a bit dry, but the filling was good.
Shahnwaz Ahmad
[email protected]I had a hard time getting the crepes to flip without breaking. Other than that, they were delicious.
o_M0chi
[email protected]These crepes were a bit too sweet for my taste, but they were still good.
Rahmat Shereen
[email protected]I made these crepes for my kids and they loved them! They're a great way to get them to eat fruit.
J O M A N A H Y U N G
[email protected]I'm not a huge fan of crepes, but these were really good. The filling was flavorful and the crepes were cooked perfectly.
Danny Shreves
[email protected]These crepes were delicious! I especially loved the dulce de leche syrup.
GERALD BALISANYUKA
[email protected]I followed the recipe exactly and the crepes turned out perfectly. I would definitely recommend this recipe to others.
Md Farid islam
[email protected]The crepes were a bit tricky to make, but they were worth the effort. The flavor was amazing!
Ahmad OP Ahmad GAMING
[email protected]I made these crepes for a brunch party and they were a huge success! Everyone loved them.
Rawan. Ali
[email protected]These crepes were a hit with my family! The combination of mango, papaya, and cinnamon was perfect, and the dulce de leche syrup was the perfect finishing touch.