That Easter weekend when my brother and his family stayed with us, my brother and his wife attended mass at the Antipolo Cathedral then visited the commercial center beside it. Some background. That commercial center was once an open-gym-like structure with stalls of pasalubong (souvenirs, mostly native delicacies) stalls around it. Last year, it was converted into a multi-level parking complex replete with restaurants, cafes and food shops. It is now known as the Victory Park & Shop.
Speedy and I haven’t been there; neither have the girls. We know, however, that a branch of Eng Bee Tin opened there a couple of months ago. We’re such Eng Bee Tin fans but we haven’t visited the branch. My brother and sister-in-law did on Easter Sunday and came home with packs of hopia.
After my brother and his family had gone home, I had a craving for tikoy rolls and I asked Speedy to buy some at Eng Bee Tin. I had a bad cold, I was coughing, I had fever… he obliged, naturally. The bad news is that there were no tikoy rolls. In fact, there wasn’t much beyond hopia in that Eng Bee Tin branch. If you want something other than hopia, you have to place a special order. Heck, the travails of living in the boondocks. Frustrated, I went surfing, visited the Eng Bee Tin website and discovered that this iconic Chinese food shop was born a hundred years ago.
A hundred years of Eng Bee Tin. Although my mother fed us with hopia from Salazar Bakery, Speedy and I raised our daughters on everything Eng Bee Tin.
This peanut crepes with dulce de leche filling recipe is sort of a tribute of Eng Bee Tin because it was made with peanut powder that I bought at the Eng Bee Tin store beside the Binondo Church.
They’re really just crepes — you know, thin, thin pancakes. The difference is that the crepe batter was made with flour and peanut powder.
The peanut powder comes in bags like this. It is sweetened and is not too finely ground so that some texture is still evident. If you can’t find peanut powder, you can use crushed peanut cakes or just settle for plain crepes. You’ll miss the texture, though, and all that nutty flavors.
And then, of course, you need dulce de leche which should still be a bit warm so that it is spreadable.
Everything else is basic crepe making.
The ingredients are the same for making basic crepes — milk, egg, flour, baking powder and melted butter.
The only difference is the addition of peanut powder to the crepe batter.
Just mix everything together.
And cook the crepes as usual.
When done, spread dulce de leche on one side of each crepe and sprinkle in a little salt. Fold the crepes, sprinkle with powdered sugar and cocoa powder serve.
- 1 c. of all-purpose flour
- ½ c. of peanut powder
- ¼ tsp. of baking powder
- 1 egg
- 1 and ½ c. of milk (the pour-and-drink kind, not evaporated filled milk)
- 2 tbsps. of melted butter (plus more for the pan)
- 6 tbsps. (or more!) of warm dulce de leche
- 1 tsp. of powdered sugar
- 1 tsp. of cocoa powder
- In a mixing bowl, stir together the melted butter, egg and milk. Add the flour, baking powder and peanut powder. Stir until blended. The batter will be quite thin.
- Lightly brush a non-stick frying pan (or a crepe pan) with butter then pour in just enough crepe batter to coat the bottom. Cook over medium-low heat about two minutes per side or until lightly browned. Repeat until all the crepe batter has been used. I was able to make six crepes.
- When the crepes are done, spread about a tablespoonful of dulce de leche on half of each, sprinkle with a little salt (salt makes dulce de leche even better) then fold over.
- Sprinkle powdered sugar and cocoa powder on the peanut crepes with dulce de leche filling before serving.