Ecomely

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Cuchuflí: photo of the dish
Illustrative photo: Jorge Barrios — CC BY 3.0, Wikimedia Commons
Snacks & baking

Cuchuflí

A thin, crispy cone made from a very runny crêpe-style batter, cooked in a waffle-type iron and then rolled. It is filled with cream or dulce de leche and is mostly enjoyed as an afternoon snack in Chile.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

Nutrition facts

507 kcal per serving

Protein
10.8 g
Carbohydrates
69.7 g
of which sugars
53.1 g
Fat
19.7 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Whisk the eggs with the sugar until the mixture is frothy and pale, about 3 minutes.
  2. Add the sifted flour, salt and vanilla, then mix gently.
  3. Stir in the melted butter and milk to get a very fluid batter, like a liquid crêpe.
  4. Heat a special cuchuflí iron or a small non-stick pan over medium heat and very lightly oil it.
  5. Pour in a small spoonful of batter and cook for 1 minute, until the edge lifts off easily.
  6. Roll the still-warm wafer immediately around a wooden handle to form a cone, then let it cool for a few seconds.
  7. Fill the cones with dulce de leche mixed with the cream, and sprinkle with cinnamon or grated chocolate.

Variations and tips

Chocolate-filled version. Mix 50 g of melted chocolate into the crème fraîche for a richer filling.

With what's easy to find here. Replace the dulce de leche with homemade milk jam or a shop-bought salted butter caramel.

More ideas

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Original Ecomely recipe.