DULCE DE LECHE CREPES RECIPES

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DULCE DE LECHE CRÊPES RECIPE - FRANCIS MALLMANN | FOOD & WINE



Dulce de Leche Crêpes Recipe - Francis Mallmann | Food & Wine image

"We Argentinians have a very sweet tooth," says chef Francis Mallmann about this dessert of delicate crêpes filled with the Latin caramel sauce dulce de leche and topped with whipped cream. Slideshow:  Dulce de Leche Recipes 

Provided by Francis Mallmann

Total Time 1 hours 0 minutes

Yield 4

Number Of Ingredients 8

1 stick unsalted butter—6 tablespoons at room temperature, 2 tablespoons melted and cooled
3/4 cup all-purpose flour
1/4 teaspoon kosher salt
2 large eggs
1/2 cup cold milk
1/2 cup cold water
1/2 cup dulce de leche
Unsweetened whipped cream, for serving

Steps:

  • In a small saucepan, melt the 6 tablespoons of butter and cook over moderately low heat until the foam rises to the surface and the splattering stops, about 3 minutes. Remove the saucepan from the heat and spoon off the foam. Strain the butter through a cheesecloth-lined sieve into a small bowl; you should have about 4 tablespoons of clarified butter.
  • In a medium bowl, whisk the flour with the salt. In another medium bowl, beat the eggs, then whisk in the milk, water and the 2 tablespoons of melted butter. Sift the flour mixture over the egg mixture and whisk just to blend the batter; it's okay if there are some lumps.
  • Heat a crêpe pan or 8-inch nonstick skillet. Add 1/2 tablespoon of the clarified butter and swirl it in the pan. Ladle 1/4 cup of batter into the pan, swirling to spread it in a thin, even 6-inch round. Cook the crêpe over moderate heat until lightly golden on the bottom, about 2 minutes. Flip the crêpe and cook until golden, 1 to 2 minutes longer. Turn the crêpe out onto a plate. Repeat with the remaining clarified butter and batter to make 8 crêpes, stacking them on the plate as you go.
  • Spread a tablespoon of dulce de leche onto each crêpe and fold it in half. Place 2 folded crêpes on each plate. Top with whipped cream and serve.

DULCE DE LECHE CREPES RECIPE | MYRECIPES



Dulce de Leche Crepes Recipe | MyRecipes image

Provided by MyRecipes

Yield 6 servings (serving size: 1 crepe)

Number Of Ingredients 10

Crepes:
? cup all-purpose flour
¾ cup fat-free milk
1 teaspoon sugar
1 large egg
Cooking spray
Remaining ingredients:
Dulce de Leche
1 tablespoon butter, melted
1 tablespoon sugar

Steps:

  • To prepare crepes, lightly spoon the flour into dry measuring cups, and level with a knife. Place flour, milk, 1 teaspoon sugar, and egg in a blender. Process until smooth. Cover and chill 30 minutes.
  • Heat an 8-inch crepe pan or nonstick skillet coated with cooking spray over medium-high heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.
  • Place crepe on a towel; cool. Repeat procedure until all of the batter is used. Stack the crepes between single layers of wax paper or paper towels to prevent them from sticking.
  • Preheat broiler.
  • Place 1 crepe, browned side down, on a plate. Spoon about 1 1/2 tablespoons Dulce de Leche down center of crepe. Roll up crepe, and place on a heatproof platter. Repeat procedure with remaining crepes and Dulce de Leche. Brush butter over tops of crepes; sprinkle with sugar. Broil crepes 2 minutes or until lightly browned.

Nutrition Facts : Calories 292 calories, CarbohydrateContent 55.7 g, CholesterolContent 51 mg, FatContent 3.3 g, FiberContent 0.4 g, ProteinContent 8.7 g, SaturatedFatContent 1.6 g, SodiumContent 115 mg

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