CRISPY CREPES WITH DULCE DE LECHE SAUCE
Steps:
- Preheat oven to 350°F.
- Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
- Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
- Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
- Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
- Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
- Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
- Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.
HOW TO MAKE DULCE DE LECHE
This is basically sweet, caramelized milk. It's so easy and so delicious. I like it better than caramel sauce on anything you'd use caramel sauce, such as on ice cream, toast, cookies, cakes, brownies, or to pour on people.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 3h5m
Yield 8
Number Of Ingredients 3
Steps:
- Wash the nail and pound it into the top of can of sweetened condensed milk to make 2 small holes on opposite sides of the top. Remove nail.
- Place the can of condensed milk into a small saucepan and pour in water to reach high up the side of the can. Bring water to a boil; reduce heat to low. Simmer milk in the can for 3 to 4 hours. Milk will slowly turn light to medium brown and become thicker as it cooks. Add more water as it boils down.
- Remove lid from can and pour dulce de leche into a bowl. Whisk to break up any lumps and mix thicker caramel from the bottom into the rest of the syrup.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 26.7 g, Cholesterol 16.7 mg, Fat 4.3 g, Protein 3.9 g, SaturatedFat 2.7 g, Sodium 64.9 mg, Sugar 26.7 g
DULCE DE LECHE SAUCE
Make and share this Dulce De Leche Sauce recipe from Food.com.
Provided by riffraff
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 3
Steps:
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.).
Nutrition Facts : Calories 1606.6, Fat 76, SaturatedFat 47.4, Cholesterol 283.6, Sodium 278, Carbohydrate 228.1, Sugar 221.4, Protein 12.7
MEXICAN CHOCOLATE AND DULCE DE LECHE CREPES TORTE
Make and share this Mexican Chocolate and Dulce De Leche Crepes Torte recipe from Food.com.
Provided by saylaveev
Categories Dessert
Time 2h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk the flour with the granulated sugar and salt.
- Whisk in the milk, vanilla, 6 whole eggs and the 4 tablespoons of melted butter and let stand for 30 minutes.
- Heat a 10-inch nonstick skillet and lightly brush with melted butter.
- Pour 1/3 cup of the crêpe batter into the skillet and immediately swirl until it reaches halfway up the side.
- Pour any excess batter back into the bowl.
- Cook the crêpe over moderate heat until golden at the edge and set in the center, about 1 minute.
- Flip the crêpe and cook for about 15 seconds longer, or just until the bottom is browned in spots.
- Transfer the crêpe to a baking sheet lined with wax paper.
- Repeat with the remaining batter, brushing the skillet with butter only as needed.
- In a medium saucepan, bring 1 cup of the cream to a boil.
- Remove the pan from the heat and add the chocolate and cinnamon.
- Let stand for 5 minutes, then whisk until smooth.
- Whisk in 2 of the egg yolks.
- In a medium bowl, whisk the dulce de leche with the remaining 2 tablespoons of cream and 2 egg yolks.
- Preheat the oven to 350°.
- Butter a 9-inch round cake pan, line the bottom with parchment paper and butter the paper.
- Fit a crêpe in the bottom of the pan, pressing to flatten it.
- Halve 2 crêpes and line the sides of the pan with them, placing the cut sides down and slightly overlapping the bottom crêpe; the rounded part of the halved crêpes will hang over the edge of the pan a bit.
- Spoon a slightly heaping 1/2 cup of the chocolate filling into the pan and spread to the edge of the crêpe.
- Top with another crêpe, pressing to flatten it.
- Spoon a slightly heaping 1/2 cup of the dulce de leche filling on top, spread it to the edge and top with a crêpe.
- Repeat this layering with the remainder of the fillings and 4 more crêpes, ending with a crêpe.
- Any leftover crêpes can be frozen between sheets of wax paper for later use.
- Fold the overhanging crêpes over the top.
- Press a round of buttered parchment paper directly onto the torte and cover the pan with foil.
- Bake the torte for 1 hour, or until puffed.
- Remove the foil and let cool for 1 hour.
- Remove the parchment and run a knife around the edge of the pan.
- Invert a plate over the pan and then invert the torte onto the plate.
- Remove the pan and parchment paper and let cool completely.
- Sift confectioners' sugar over the torte just before serving.
- MAKE AHEAD The baked torte can be refrigerated for up to 2 days.
- Reheat slightly in a 350° oven.
Nutrition Facts : Calories 285.5, Fat 18.2, SaturatedFat 10.1, Cholesterol 223.9, Sodium 113, Carbohydrate 21.7, Fiber 0.7, Sugar 2.5, Protein 8.4
CARAMELIZED CREPES STUFFED WITH DULCE DE LECHE
If you think of crepes as thin pancakes, you will realize how easy they are to make. This recipe flavors the crepe batter with cinnamon and vanilla, resulting in a speckled crepe that goes great with any sweet filling. While I stuff these solely with dulce de leche, feel free to add chopped fresh fruit, such as strawberries, bananas, or mango, to the filling or to add fruit on top.
Yield serves 6
Number Of Ingredients 12
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.
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- Combine all the ingredients, except the dulce de leche, in the jar of a blender and blend until smooth. You can also whisk everything together by hand.
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- 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.
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- Remove the labels from the cans of condensed milk and submerge them in a large pot filled with water. Bring to a boil over high heat, reduce to a rapid simmer, and simmer for about 4 hours, adding water as needed. Check often to make sure the cans are always covered with water by at least 1 inch; otherwise they could explode. Remove the cans from the water and let them cool.
- In a large mixing bowl, mix together the flour, milk, water, egg, and melted butter. Whisk by hand for about 2 minutes. Add the sugar and whisk for about 2 minutes longer. Strain through a fine-mesh sieve into a bowl and let the crepe batter rest for about 20 minutes.
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