Ingredients for servings:

leche entera

1 cup



3/4 cup

All-purpose flour





2 teaspoons


melted butter

2 tablespoons

Butter, melted (plus 2 tablespoons, if using a crepe pan)

cafe liofilizado

1 teaspoon

Freeze-dried or granulated instant coffee

  1. 1 cup milk

  2. 3/4 cup all-purpose flour

  3. 1 egg

  4. 2 teaspoons sugar

  5. 2 tablespoonsbutter, melted (plus 2 tablespoons, if using a crepe pan)

  6. 1 teaspoon freeze-dried or granulated instant coffee


  1. Place milk, flour, egg, melted butter, sugar, coffee, and cinnamon in a blender. Blend until smooth and set aside to rest for 10 minutes. (This will remove air bubbles.)

  2. Cook with a crepe machine following its instructions. If cooking in a crepe pan use the 2 tablespoons of extra melted butter to keep the pan from sticking.

  3. If using an the same day, stack on a plate one on top of each other. When cool cover with a towel and set aside. If refrigerating for up to 3 days, or freezing for up to a month, place a piece of waxed paper between each crepe to help them separate when rady to use.


If you make this recipe, snap a pic and hashtag it #CookingwithPachi We love to see your creations on Instagram, PinterestTwitter!

Hi, I'm Chef Pachi

Chef Coach, Food Nutritionist and Cook in Love with Latin Food, Author of six cookbooks. 40+ years of Experience in the Food Industry & Nutrition

...& the Science of Food


Join the newsletter

Flavor in your inbox