Crepes With Caramelized Pineapple And Coconut Dulce De Leche Recipes

COCONUT DULCE DE LECHE WITH CARAMELIZED PINEAPPLE

Steps:

• In a large skillet over low heat, combine coconut milk and 135 grams (2/3 cup) sugar. Cook gently, stirring and scraping down the sides of the pan occasionally, until mixture is a deep caramel color, smooth and spreadable, about 1 1/2 to 3 hours, depending on how powerful your stove is. The mixture should remain at a low simmer; do not let it come to a boil. Scrape into a bowl or container and let cool thoroughly, then chill for at least 2 hours and up to 5 days before serving.
• Heat oven to 325 degrees. Spread coconut on a rimmed baking sheet and toast until golden around the edges, 8 to 12 minutes. Let cool.
• Toss pineapple with remaining 25 grams (2 tablespoons) sugar. Let fruit stand until sugar dissolves, 1 to 2 minutes.
• Heat broiler and arrange an oven rack in the position closest to the flame. Spread fruit on a rimmed baking sheet. Broil 4 minutes. Stir, then broil until well-caramelized and charred in places, 3 to 4 minutes more.
• Spoon dulce de leche into 6 ramekins. Top each with warm pineapple and toasted coconut; sprinkle with salt if using and serve.

MANGO-PAPAYA BROWN BUTTER CINNAMON CREPES WITH HOMEMADE DULCE DE LECHE SYRUP

Steps:

• For the dulce de leche syrup: Preheat the oven to 425 degrees F. Scrape the condensed milk into an 8-inch baking dish and cover the top tightly with heavy-duty aluminum foil. Place the dish inside a roasting pan and fill the pan with enough water to come halfway up the sides of the baking dish. Bake in the oven until the milk turns a deep golden brown, stirring a few times, about 1 hour 15 minutes. Check after 45 minutes and add more water, if needed, to the roasting pan. Remove the dulce from the oven and let cool, covered, about 15 minutes before serving.
• For the crepes: Melt 6 tablespoons butter in a small saucepan over medium heat until it turns a nutty brown color. Remove from the heat, whisk in the cinnamon and let cool slightly.
• Put the flour and salt in a medium bowl. Whisk together the milk, water and eggs until combined. Add the egg mixture to the flour and whisk until just combined. Whisk in 4 tablespoons of the brown butter and reserve the remaining 2 tablespoons for the crepe pan. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 24 hours.
• Mash the remaining 6 tablespoons butter and the vanilla seeds with a mortar and pestle. In a saute pan over medium heat, add the vanilla butter, mangoes and papaya and cook until softened and slightly caramelized, 3 to 5 minutes.
• Whip the heavy cream, sour cream and vanilla extract in a large bowl until soft peaks form. Cover and keep chilled until ready to use.
• Heat an 8-inch or 10-inch nonstick pan over medium heat. Brush with some of the remaining brown butter. Add a scant 1/4 cup of the batter into the pan and swirl the pan to cover the bottom with a very thin coating. If there is excess batter, pour it back into the bowl. Cook until the crepe bubbles and the bottom is lightly browned, about 1 1/2 minutes. Flip the crepe over and cook for about 20 seconds. Slide the crepe onto a plate. Repeat with the remaining batter.
• Put a line of fruit down the center of each crepe. Spread a little of the warm dulce de leche on top of the fruit and fold or roll the sides of the crepe over. Top with a dollop of whipped cream and sprinkle with cinnamon.

CARAMELIZED CREPES STUFFED WITH DULCE DE LECHE

Steps:

• Combine the flour, water, milk, eggs, salt, vanilla, and cinnamon in a blender and puree until smooth. You may need to scrape down the sides of the jar a few times. Add the melted butter and mix well.
• Leave the batter in the blender jar and allow it to rest in the refrigerator for up to 1 hour.
• Place a nonstick skillet over medium heat and brush some melted butter on it. When the pan is hot, use a ladle to pour in about 3 tablespoons of the batter. To help create a thin crepe, tilt your pan in all directions so the batter covers most of the surface of the pan.
• Allow the crepe to cook until the edges start turning golden brown, about 2 minutes. Use a wide spatula to turn the crepe over. (I agree with the adage that says your first crepe never comes out right and you get a free do-over. The first one just coats the pan with fat so the rest cook evenly and slide off easily.)
• Place the crepe on a dish and cover it with plastic to keep moist. Repeat until you run out of batter. You should be able to make about 12 crepes.
• Rub some butter on the bottom of a 1-quart baking dish (the shape doesn't matter) and set aside.
• Working with one crepe at a time, place 2 tablespoons of dulce de leche in the center and fold the crepe in half. Fold it a second time to create a triangular shape. Place the crepe in the baking dish. Repeat with the remaining crepes, placing the folded crepes in the baking dish so they slightly overlap.
• Sprinkle 2 tablespoons of sugar evenly over the crepes. Brown (with a blowtorch or under the broiler) until the sugar caramelizes and turns golden brown, about 5 minutes under the broiler.
• Garnish by sprinkling confectioners' sugar over the crepes. Serve warm.
• TECHNIQUES
• Resting the Crepe Batter
• The secret to a successful crepe batter is to allow it to rest for at least an hour after the batter has been mixed. This allows the starch in the flour to absorb the liquid in the batter, which improves the texture of the crepe.
• Caramelizing the Crepes
• While you can skip this step, it really adds to the texture of the dessert. The easiest and most efficient way to do this is with a small blowtorch that can be found at most kitchenware stores. If you do not have one, place the baking dish as close to your broiler as you can get it and allow your broiler to caramelize the sugar.
• ADVANCE PREPARATION
• You can make the crepes a few hours in advance and keep them wrapped in plastic at room temperature. They will hold at room temperature stuffed with the dulce de leche filling for another couple of hours. It is best to eat the crepes the day they are made.