Pineapple Dulce De Leche Crepes Recipe

When we think of crepes, our minds instantly conjure up images of Parisienne creperies, but recipe developer Jennine Rye assures us that crepes are simple to prepare at home. Deceptively easy and decidedly delicious, these pineapple dulce de leche crepes are a great way to enjoy the finer things in life, or show off to your dinner guests. Dulce de leche is a classic topping for crepes, and is often enjoyed with a serving of whipped cream, or ice cream as a dessert option. 

The addition of pineapple cuts through the sweetness of the dish, adding freshness and fruitiness to balance out the rich, creamy flavor of the dulce de leche. Not only are these crepes simple to make, the recipe also works really well with a variety of different flours and milks. So, if you have a food allergy or intolerance, you can easily substitute ingredients to make it allergen-friendly for all. 

To make this pineapple dulce de leche crepe recipe, you will need to gather your ingredients. You will need sugar, cold butter, milk, condensed milk, cold water, sifted flour, salt, room temperature eggs, ground cinnamon, brown sugar, and half a pineapple — approximately 8 pineapple slices.

There are a couple of different ways to make sure that your pineapple is ripe, and ready to be used. A greenish yellow color can be a good indicator that the pineapple is ready to be eaten. That being said, it's worth giving it a feel, and a smell to make sure it is at its best, as well as checking that the leaves are healthy and green.

In a small saucepan over medium heat, slowly melt ¼ cup granulated sugar until no grains remain. Try to avoid stirring the sugar with a spoon as it melts; instead, you can tip the pan from side-to-side to move the sugar around. Once it has melted, mix in ¼ cup of cold butter. Adding the cold butter to the hot sugar will cause the mixture to bubble up, so be careful when stirring.

Once the butter is fully mixed in, add ⅓ cup of milk, stirring while it is being poured. The cold milk will cause the mixture to bubble more. Then, stir in the condensed milk, and allow the mixture gently simmer for 10 minutes, until the mixture has thickened and darkened slightly in color. Once done, turn off the stovetop, and allow the finished dulce de leche to cool before transferring it to a clean jar or airtight container.

Preheat the oven to 425 F, and line a baking sheet with aluminum foil. To make the crepe batter, start by whisking together the flour, remaining 1 tablespoon of sugar, and a pinch of salt in a medium sized bowl. Make a well in the center of the flour mixture, and add the eggs. Then, begin to whisk it slowly, until a thick, smooth batter has formed. Then, slowly pour in the remaining 1 cup of milk and cold water a little at a time, whisking in between each addition, to create a smooth, liquid crepe batter. Place the crepe batter in the fridge until you are ready to cook the crepes.The key to foolproof crepes, is to allow the batter to rest in the fridge before cooking. 

In a large bowl, toss the pineapple slices with the brown sugar and ground cinnamon. Mix everything together so that the pineapple is throughly coated, and then lay the slices out onto the prepared baking tray. Dot 3 tablespoons of cubed butter around the tray, and bake for 20 minutes, flipping the pieces once midway through cooking.

While the pineapple cooks, make the crepes. Heat up a shallow frying pan or crepe pan to medium-high. Melt a small chunk of the remaining butter in the pan, and add roughly ¼ cup of crepe batter to the hot pan. Tilt the pan to roll the wet batter around the base, making sure it is completely coated in a thin layer. Allow the crepe to cook for 1 or 2 minutes, and then flip it with a spatula, and cook for another 30 seconds. Transfer to a plate, and repeat this process until the batter is gone.

Remove the baked pineapple from the oven, and allow it to cool for at least 5 minutes before serving. To serve this dish, place 2 folded crepes on a plate, add 2 slices of baked pineapple, and then drizzle everything with the cooled dulce de leche. Chopped nuts, whipped cream, or ice cream are great serving additions. Crepes are best eaten fresh, but the best way to store any leftover crepes is to layer them with parchment paper before placing them in the fridge in an airtight container.