What can I say ?? I just love them!
INGREDIENTS FOR THE CREPES
1 1/2 cups milk
4 tablespoons butter, melted
Pinch of salt
1 cup of flour
1/2 cup Dulce de Leche
1- Prepare the batter in a blender, place all the ingredients and blend at high speed for a few seconds. Turn off the machine, scraped down the sides of the jar with a rubber spatula, and then blend again for 30 to 40 seconds. Pour the batter into a bowl and refrigerate.
2- The batter must be placed in the refrigerator, covered tightly, for a minimum of 2 hours before it is to be used. It is best to make it the day before.
3- Remove the batter from the refrigerator and beat with a whisk until well blended. It will have separated in the refrigerator; don’t worried about that.
4- Have ready small pieces of wax paper, a pastry brush, 2 tablespoons of melted butter and a metal spatula.
5- Over a medium heat place your crepe pan for a minute or two to warm up. Brush with the melted butter and pour with a ladle a generous 1/4 cup of batter into the pan. Tilt the pan to swirl the batter into a thin circle. Cook until lightly golden on the bottom and turn and cook the other side.
6- Repeat with the rest of the remaining batter, you should have enough for 12 crepes.
7- Spread each crepe with a heaped tablespoon of Dulce de Leche. Roll it up as you would a jelly roll.
8- To serve cut 2 crepes per person diagonally and sprinkle with icing sugar.
– The batter can be frozen and it will keep in the lower part of the refrigerator for about 3 days
2- Dulce de Leche can be bought in most supermarkets.