“Anything with dulce de leche takes me to a very happy place. It reminds me of my mom and also where I was born: Uruguay,” says chef Claudio Aprile of his crepe cake recipe. “This dish brings me back to my apprenticeship where I would make hundreds of sweet and savoury crepes.”
- 6–8 whole eggs
- 2 cups of all-purpose flour
- pinch of salt
- 1 tsp vanilla extract
- 2 oz unsalted melted butter
- 3 cups whole milk
- 4–5 bananas
- 2–3 cups of store-bought dulce de leche
- Icing sugar to garnish
- Place the first 6 ingredients except for the melted butter into a stainless bowl, whisk until all ingredients are combined.
- Whisk the melted butter into batter, strain and allow 1 hour to rest in the fridge. The batter should coat the back of a soup spoon. Tip: if the batter is too thick simply add more milk and whisk together.
To make crepes:
- Heat more butter in a small non-stick pan over medium heat, add your crepe batter and swirl batter evenly to coat the pan.
- Cook crepe batter for 2–3 minutes, flip and cook for an additional 1 minute.
- Repeat with the remaining batter. Allow crepes to cool before assembly.
- Place dulce de leche into a small saucepan. Heat on medium heat until dulce de leche is the consistency of a light custard. This will allow for easy spreading and crepes will stay intact and not tear.
- Cut bananas into ¼ inch round pieces.
- Place one crepe in the centre of a cake pan and evenly spread a generous amount of dulce de leche onto the crepe.
- Randomly place your sliced bananas onto crepe and repeat until you have your 18 layers.
- Place crepe cake into the fridge for 2–3 hours to set.
- Finish with a dusting of icing sugar and enjoy.