Dulce de Leche Crepes With Toasted Pecans and Sea Salt

Quick Recipe Version (TL;DR)

• Yield: 4 large crepes (about 10 inches each)
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 10 minutes (includes 30-minute batter rest)

Quick Ingredients

• 1 cup (125 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) water
• 2 tablespoons (28 g) unsalted butter, melted (plus a little for the pan)
• 1 teaspoon vanilla extract
• 1/2 cup (160 g) dulce de leche
• 1/2 cup (60 g) pecan halves, toasted and chopped
• 1/4 teaspoon flaky sea salt (use a tiny pinch per crepe)
• 1–2 tablespoons powdered sugar, for finishing

Do This

• 1) Whisk flour, sugar, and salt; whisk in eggs, milk, water, melted butter, and vanilla until smooth.
• 2) Rest batter 30 minutes at room temperature.
• 3) Toast pecans at 350°F (175°C) for 6–8 minutes; cool and chop.
• 4) Cook crepes in a lightly buttered 10-inch nonstick skillet: 60–90 seconds first side, 20–30 seconds second side.
• 5) Warm dulce de leche 10–15 seconds so it spreads easily.
• 6) Fill each warm crepe with dulce de leche, pecans, and a pinch of flaky salt; fold and dust with powdered sugar.

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Why You’ll Love This Recipe

• Big flavor, simple technique: A classic crepe batter plus a luxurious filling that feels special.
• Sweet-salty balance: Flaky sea salt keeps the dulce de leche rich, not cloying.
• Great texture: Tender crepe, silky caramel, and crunchy toasted pecans in every bite.
• Dessert (or brunch) worthy: Elegant enough for guests, easy enough for a cozy night in.

Grocery List

• Produce: Optional: fresh berries for serving
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: All-purpose flour, granulated sugar, fine salt, vanilla extract, dulce de leche, pecans, flaky sea salt, powdered sugar

Full Ingredients

Crepe Batter (makes 4 large crepes)

• 1 cup (125 g) all-purpose flour
• 1 tablespoon (12 g) granulated sugar
• 1/4 teaspoon fine salt
• 2 large eggs
• 1 1/4 cups (300 ml) whole milk
• 1/4 cup (60 ml) water
• 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
• 1 teaspoon vanilla extract

Filling & Finish

• 1/2 cup (160 g) dulce de leche
• 1/2 cup (60 g) pecan halves
• 1/4 teaspoon flaky sea salt (use a tiny pinch per crepe)
• 1–2 tablespoons powdered sugar, for dusting

For Cooking the Crepes

• 1–2 teaspoons unsalted butter, for greasing the pan as you cook (as needed)

Step-by-Step Instructions

Step 1: Mix the crepe batter until smooth

In a medium mixing bowl, whisk together the flour, granulated sugar, and fine salt. Add the eggs and whisk until a thick, smooth paste forms (this helps prevent lumps). Slowly whisk in the milk, then whisk in the water. Finally, whisk in the melted butter and vanilla extract until fully combined and silky.

If you see small lumps, you can strain the batter through a fine-mesh sieve into a clean bowl or blend for 10–15 seconds.

Step 2: Rest the batter for tender crepes

Let the batter rest for 30 minutes at room temperature. This relaxes the gluten and allows the flour to hydrate, giving you more tender crepes that cook evenly.

If your kitchen is very warm, you can rest the batter in the refrigerator; just let it sit at room temperature for 10 minutes before cooking so it flows easily in the pan.

Step 3: Toast the pecans

Preheat the oven to 350°F (175°C). Spread the pecans on a small baking sheet in a single layer. Toast for 6–8 minutes, until fragrant and slightly deeper in color.

Cool for 2–3 minutes, then chop into small pieces (think: sprinkle-friendly, not dusty). Set aside.

Step 4: Cook the crepes

Heat a 10-inch (25 cm) nonstick skillet over medium heat for 2 minutes. Lightly butter the skillet (a thin film is all you want). Stir the batter briefly, then pour in 1/3 cup (80 ml) batter, immediately tilting and swirling the pan to coat the bottom in a thin, even layer.

Cook the first side for 60–90 seconds, until the edges look dry and lightly golden and the center is set. Slide a thin spatula under the crepe and flip. Cook the second side for 20–30 seconds.

Transfer to a plate. Repeat with remaining batter, buttering the pan lightly as needed. Stack crepes as you go; they’ll stay warm and pliable.

Step 5: Warm the dulce de leche for easy spreading

Spoon the dulce de leche into a microwave-safe bowl and microwave on high for 10–15 seconds, just until it loosens to a silky, spreadable texture. (Alternatively, warm it in a small saucepan over low heat for 1–2 minutes, stirring constantly.)

You want it warm and glossy, not hot or runny.

Step 6: Fill each crepe with dulce de leche, pecans, and flaky salt

Working with one warm crepe at a time, spread about 2 tablespoons dulce de leche over half the crepe (or across the center, depending on how you like to fold). Sprinkle with about 2 tablespoons chopped toasted pecans.

Add a tiny pinch of flaky sea salt (aim for about 1/16 teaspoon per crepe). The salt should be noticeable in little pops, not overwhelmingly salty.

Step 7: Fold, finish with powdered sugar, and serve warm

Fold each crepe into halves or quarters. Place on plates and dust lightly with powdered sugar (about 1/2 teaspoon per crepe, or to taste).

Serve immediately while the crepes are warm and the dulce de leche is silky. Optional: add a few fresh berries on the side for a bright contrast.

Pro Tips

• Use the right heat: Medium heat is your friend. Too hot and the crepes brown before they set; too low and they dry out.
• Measure your pour: Using 1/3 cup (80 ml) batter per 10-inch pan keeps crepes consistently thin.
• Rest matters: Don’t skip the 30-minute rest; it noticeably improves tenderness and reduces tearing.
• Toast pecans just until fragrant: Over-toasted pecans can turn bitter. Pull them when you can smell them strongly.
• Salt with intention: Flaky salt is stronger in “hits.” Start with a tiny pinch; you can always add a few extra crystals on top.

Variations

• Chocolate-caramel: Add 1 tablespoon mini chocolate chips or a drizzle of melted dark chocolate before folding.
• Banana foster vibes: Tuck in 1/2 sliced banana per crepe and increase salt slightly to balance the extra sweetness.
• Bourbon-pecan: Stir 1 teaspoon bourbon into the warmed dulce de leche (off heat), then fill as directed.

Storage & Make-Ahead

Make ahead: Crepe batter can be made up to 24 hours ahead and refrigerated in a covered container. Stir well before cooking. You can also cook the crepes ahead: cool completely, stack with parchment between them, and refrigerate in an airtight container for up to 2 days.

Reheat: Warm crepes in a dry skillet over medium-low heat for 20–30 seconds per side, or microwave briefly (about 10 seconds) covered with a damp paper towel to prevent drying.

Best practice: For the silkiest texture, assemble with warm dulce de leche and freshly toasted pecans right before serving.

Nutrition (per serving)

Approximate, per crepe (1 of 4): 430 calories, 22 g fat, 49 g carbohydrates, 10 g protein, 28 g sugar, 260 mg sodium, 2 g fiber.