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. 

Gather the ingredients for these pineapple dulce de leche crepes

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.

Make the dulce de leche

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.

Mix the crepe batter

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. 

Prepare the pineapple

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.

Cook the crepes

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.

Pineapple Dulce De Leche Crepes Recipe
4.8 (33 ratings)
This crepes recipe is sure to take you on a flavor adventure with rich dulce de leche and baked, spiced pineapple.
Prep Time
15
minutes
Cook Time
35
minutes
Servings
4
Servings
crepes topped with pineapple
Total time: 50 minutes
Ingredients
  • ¼ cup + 1 tablespoon granulated sugar, divided
  • ¼ cup + 4 tablespoons cold butter, divided
  • 1 ⅓ cups whole milk, divided
  • 1 14-ounce can condensed milk
  • ¾ cup all-purpose flour, sifted
  • pinch of salt
  • 2 large eggs, room temperature
  • ¼ cup of cold water
  • ½ pineapple, cored and cut into 8 slices
  • ½ teaspoon ground cinnamon
  • 4 tablespoons brown sugar
Optional Ingredients
  • whipped cream
  • ice cream
  • chopped nuts
Directions
  1. To make the dulce de leche, gently heat ¼ cup granulated sugar in a saucepan over medium heat until it has melted. Don't stir the sugar while it is melting — just tip the pan to move it around.
  2. Once the sugar has melted, add ¼ cup of cold butter, and stir quickly. The mixture will bubble up as the butter is incorporated. Then, slowly pour in ⅓ cup of milk, stirring as you pour.
  3. Finally, add the condensed milk, and simmer for 10 minutes, stirring frequently. Once the dulce de leche is a deep golden color and has thickened, remove it from the heat, cool, and pour into an airtight container.
  4. Preheat the oven to 425 F, and line a baking tray with foil. While the oven preheats, make the crepe batter. Whisk the flour, remaining 1 tablespoon of sugar, and a pinch of salt in a medium bowl.
  5. Make a well in the flour mixture, and add the eggs to the bowl. Whisk everything together until a smooth, thick paste forms. Slowly incorporate the remaining 1 cup of milk and cold water a little at a time, whisking in between each addition. Set the finished crepe batter in the fridge until you are ready to use it.
  6. Add the pineapple slices to a bowl, and toss with the brown sugar and the cinnamon. Transfer it to the prepared baking tray, and dot 3 tablespoons of cubed butter around the pineapple. Bake for 20 minutes, turning once halfway through.
  7. While the pineapple cooks, heat up a large, shallow frying pan or crepe pan to a medium-high. When the pan is heated, grease the pan with a little of the remaining butter. Then, 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.
  8. Cook the crepe for 1 to 2 minutes; when it is ready to be turned, it should slide around easily in the pan. At this point, use a spatula to flip the crepe, and cook it for another 30 seconds. Repeat this process until all of the batter has been used. This should make roughly 8 to 10 crepes, depending on the size of your pan.
  9. Remove the baked pineapple from the oven, and allow it to cool for at least 5 minutes before serving. To serve, fold up 2 crepes, add 2 slices of baked pineapple, and drizzle liberally with the cooled dulce de leche. Serve with whipped cream, a scoop of ice cream, or chopped nuts if desired.
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