Caramelized Crêpes de dulce de leche:
1 cup all-purpose flour
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heavy pinch fine salt
1 tablespoon sugar
3 eggs
1½ cups milk
2 tablespoons butter, melted
good quality dulce de leche
For thecaramelization:
granulated sugar
rum
For cooking theCrêpes:
Nonstick cooking spray
Combine dry ingredients in a bowl.
Combine the eggs and milk in another bowl.
Little by little whisk the wet ingredientsinto the dry ingredients, when smooth whisk in the melted butter.
Use non-stick cooking spray to lightly greaseyour pan. Heat the pan over medium-highheat. Pour the crepe batter into thepan, using approximately ¼ cup for each crêpe. Tilt the pan with a circular motion so thatthe batter coats the surface evenly. Cookjust until the top of the crêpe is set and you see little holes form all overthe batter, about 1 minute. Use a thin spatulato loosen the edge of the crêpe then flip over and cook until the other side isjust cooked, less than 1 minute. Setaside and continue cooking until you’ve used all of your batter.
Spread a generous tablespoon or so of dulce deleche in your crepe and roll them up!
Place a cast iron or nonstick pan on the stoveand begin heating over medium high heat with about 1 teaspoon of granulatedsugar. Place the crepes on top of thesugar and sprinkle the crepes with a little sugar as well. The crepes will begin to caramelize (don’tmove them too much or they will come apart), once caramelized flip them overusing a spatula and as they caramelize on the other side very, very carefullyadd just about 2 tablespoons of your favorite rum (if desired) and BEWARE offlame (you have to be very careful that there is nothing flammable anywherenear the pan if igniting with alcohol and never place alcohol bottle too closeto any flame!!)
Remove and serve with vanilla ice cream if youhave any!!