Churro Crepe Recipe

Combine dry ingredients

In a medium mixing bowl, whisk together 1 cup all-purpose flour, 2 tablespoons granulated sugar, and 1 teaspoon fine sea salt until evenly combined.

Blend wet ingredients

In a separate bowl or large measuring cup, whisk together 1 cup whole milk, 2 large eggs, 2 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract until smooth.

Make a smooth batter

Slowly pour the wet mixture into the dry ingredients while whisking (or use a blender) until the batter is completely smooth and free of lumps. If possible, let the batter rest in the refrigerator for 20–30 minutes to relax the gluten and eliminate bubbles; if short on time, proceed immediately.

Heat the pan

Heat an 8–10 inch nonstick skillet or crepe pan over medium heat. Lightly brush or wipe the surface with a small amount (about 1/2 teaspoon) of vegetable oil or melted butter.

Cook crepes

Pour about 1/4 cup of batter into the center of the hot pan, immediately lift and swirl the pan to spread the batter into an even thin circle (adjust amount for your pan size). Cook until the edges lift and the underside is lightly golden, about 45–60 seconds. Flip with a spatula and cook the second side about 15–30 seconds. Transfer to a plate and cover loosely with foil or a clean towel to keep warm. Repeat with remaining batter, re-greasing pan as needed. Expect 6–8 crepes depending on pan size and thickness.

Warm milk

In a small saucepan over medium heat, warm 1 cup whole milk until it is hot and steaming but not boiling.

Whisk yolks and starch

In a heatproof bowl, whisk together 2 egg yolks, 1 tablespoon cornstarch, and 1 tablespoon granulated sugar until smooth and slightly thickened.

Temper the yolks

Slowly pour about 1/4 cup of the hot milk into the yolk mixture while whisking constantly to temper. Then pour the tempered yolk mixture back into the saucepan with the remaining milk.

Cook to thicken

Cook over medium-low heat, whisking continuously, until the mixture thickens to a custard that coats the back of a spoon, about 2–4 minutes. Do not let it boil aggressively to avoid curdling.

Finish the pastry cream

Remove from heat, whisk in 1 tablespoon unsalted butter and 1 teaspoon vanilla extract until smooth. Allow the custard to cool for 5 minutes, then whisk in 1 cup dulce de leche until fully incorporated and silky. If the dulce de leche is very thick, loosen with 1–2 tablespoons warm milk. Chill the filled pastry cream in the refrigerator if not using immediately; it will firm slightly as it cools.

Prepare cinnamon-sugar

In a shallow dish or pie plate, combine 1 cup granulated sugar with 2 teaspoons ground cinnamon and stir until evenly distributed.

Brush crepes with butter

Lightly brush one side of each warm crepe with melted butter (about 1/2 teaspoon per crepe). This helps the cinnamon-sugar adhere and gives the crust a churro-like finish.

Coat with cinnamon-sugar

Place the buttered side of each crepe into the cinnamon-sugar mixture and gently press so the coating adheres evenly. For a more churro-like crunch, briefly return the coated side to a hot dry pan for 10–20 seconds to caramelize the sugar slightly (watch carefully to avoid burning).

Fill the crepes

Spoon about 2 tablespoons (or to taste) of the dulce de leche pastry cream down the center of each coated crepe. Fold the crepe over the filling: either fold in half and then in half again (triangle), roll up, or fold into a neat envelope. Handle gently so the sugar coating remains intact.

Finish and garnish

Arrange the filled churro crepes on a serving plate. Dust with 2 teaspoons powdered sugar, sprinkle with chopped toasted pecans or almonds if using, and drizzle 1 tablespoon warm chocolate sauce if desired. Serve immediately while the exterior is slightly crisp and the filling is warm or chilled based on preference.