Recipe by Chef Amalia Moreno-Damgaard
Makes 12-14 crêpes
1 (12 oz.) can evaporated milk
1 (14 oz.) can condensed milk
1 stick canela (Ceylon cinnamon)
1 vanilla bean split in half lengthwise, or 1 teaspoon vanilla extract)
1-1/2 cups milk
8 pieces Inkakaw 100% Dark Chocolate
3 large eggs
3-1/2 oz. water
2 tablespoons canola oil
1-1/4 cups all-purpose flour
¼ teaspoon Kosher salt
High heat cooking spray
Mixed berries and mint leaves
Confectioner’s sugar for dusting
1. In a medium heavy pot, combine evaporated and condensed milk, cinnamon, and vanilla. Bring the mixture to a
quick boil, then reduce the heat to medium-low. Simmer while stirring occasionally for about 1 hour, until the
mixture turns brown and medium thick.
2. Heat milk until steamy being cautious to avoid scorching or overflowing. Turn off the heat. Add chocolate pieces
two at a time, whisking to dissolve. Repeat until all chocolate is added. Chill the chocolate milk.
3. In a blender (or by hand in a bowl), combine chilled chocolate milk, eggs, water, oil, flour, and salt. Gently
process until combined. Allow the batter to rest for 10 minutes to eliminate air bubbles.
4. Heat a crêpe pan or non-stick skillet over medium-high heat. Lightly coat with cooking spray. Pour about ¼ cup
of batter onto the skillet, swirling to create a thin, even layer. Cook until the crêpe becomes matte and the
edges loosen (approximately 1 minute on the first side and 30 second on the other side). Repeat the process
until all the batter is used. Crêpes should be thin and flexible.
5. Spread about two tablespoons dulce de leche onto each crêpe. Fold into triangle shapes or rolls. Garnish.
Amalia’s Note: if desired, make crêpes thicker by adding half of the water, or no water at all.