Argentinian Crepes


"These crepes are stuffed with a smooth caramel, banana, and coconut; they are TO DIE FOR!!!"
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35 m servings
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  1. -boil the sweetened condensed milk can (do not open the can!) in a pot of water for 1 1/2 hours; let cool. you now have your caramel.
  2. -mix together sugar, eggs, vanilla, orange blossom water, milk, and vegetable oil or butter in a medim size bowl
  3. -sift through sugar, flour, and salt in a large bowl.
  4. -transfer wet ingredients onto dry ones and mix thoroughly. don't worry about over-mixing; crepes should not be fluffy anyway.
  5. -lightly oil or butter a medum sized pan and heat on medium.
  6. -for each crepe, you will pour a half a ladle onto the pan and QUICKLY stir so that the whole pan is covered with a thin crepe.
  7. -when the crepe begins to brown in the edges, flip it over with the help of a wooden spoon or spatula.
  8. To assemble: slice bananas. spread a tablespoon of caramel onto 1/2 of the crepe. place a line of sliced bananas on top of caramel and top with another tablespoonfull of coconut. roll starting from the half with the ingredients in. repeat with all your crepes.
  9. ENJOY!!!


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