Ingredients
1 can (14 oz.) sweetened condensed milk
1 cup all-purpose flour
1/4 tsp. salt
1 tbsp. sugar
1 1/4 cups whole milk, plus more if needed
2 large eggs, beaten
2 tbsp. unsalted butter, melted, then cooled, plus more for cooking
Preparation
For dulce de leche, preheat oven to 400°F. In 9-inch pie pan, pour sweetened condensed milk and cover with aluminum foil. Fill large roasting pan with hot water; place pie pan in hot water bath (water should come halfway up side of pie pan) and bake 1 1/2 hours. Prepare crepe batter while dulce de leche bakes: In blender, combine flour, salt, sugar and whole milk until just combined; do not overmix. Add eggs and butter. In medium bowl, strain batter and let stand 1 hour. Stir batter before cooking crepes; if necessary, add milk until mixture is consistency of typical pancake batter. Over medium-high heat, heat small nonstick skillet and brush bottom with melted butter. Holding pan at slight angle, pour 2 tbsp. batter into skillet and swirl to coat bottom. Cook until top appears dry, about 1 minute, then flip crepe and cook, about 15 seconds. Stack crepes on warm plate and cover with waxed paper or kitchen towel. Repeat with remaining batter, buttering skillet as necessary. Remove pie pan holding dulce de leche from roasting pan and carefully remove foil. Whisk dulce de leche to even consistency. To assemble crepes, lay crepe flat, then spread 1 to 2 tbsp. dulce de leche evenly on one side; fold crepe, first into half circle, then again to form triangle. Serve warm.
As published in Latina