Chef Diego Jacquet: Crêpes with dulce de leche
January 13, 2015
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With his fine dining background, Chef Diego Jacquet is raising the bar of Argentine cuisine. Gourmet market and restaurant, BoCHINche is THE place to enjoy good and hearty food.
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Ingredients
Follow Chef’s sweet dessert recipe with dulce de leche:
1. Mix flour and eggs until a paste form.
2. Add milk, sugar, salt and butter and combine well.
3. Let rest for about 30 minutes in the fridge.
4. Cook in a non-stick pan and make the crêpes as thin as possible.
5. Spread dulce de leche and fold. Serve with a scoop of your favorite ice-cream.
You can find authentic dulce de leche at BoCHINche gourmet market.
Diego Jacquet is the chef at Bochinche in Singapore and the director of Malevo Group
Photo credit: BoCHINche
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