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Combine the flour, water, milk, eggs, salt, vanilla, and cinnamon in a blender and puree until smooth.
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2
You may need to scrape down the sides of the jar a few times.
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Add the melted butter and mix well.
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Leave the batter in the blender jar and allow it to rest in the refrigerator for up to 1 hour.
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5
Place a nonstick skillet over medium heat and brush some melted butter on it.
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When the pan is hot, use a ladle to pour in about 3 tablespoons of the batter.
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To help create a thin crepe, tilt your pan in all directions so the batter covers most of the surface of the pan.
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Allow the crepe to cook until the edges start turning golden brown, about 2 minutes.
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9
Use a wide spatula to turn the crepe over.
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(I agree with the adage that says your first crepe never comes out right and you get a free do-over.
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The first one just coats the pan with fat so the rest cook evenly and slide off easily.)
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Place the crepe on a dish and cover it with plastic to keep moist.
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Repeat until you run out of batter.
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You should be able to make about 12 crepes.
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Rub some butter on the bottom of a 1-quart baking dish (the shape doesnt matter) and set aside.
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Working with one crepe at a time, place 2 tablespoons of dulce de leche in the center and fold the crepe in half.
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Fold it a second time to create a triangular shape.
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Place the crepe in the baking dish.
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Repeat with the remaining crepes, placing the folded crepes in the baking dish so they slightly overlap.
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Sprinkle 2 tablespoons of sugar evenly over the crepes.
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Brown (with a blowtorch or under the broiler) until the sugar caramelizes and turns golden brown, about 5 minutes under the broiler.
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Garnish by sprinkling confectioners sugar over the crepes.
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Serve warm.
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TECHNIQUES
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Resting the Crepe Batter
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The secret to a successful crepe batter is to allow it to rest for at least an hour after the batter has been mixed.
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27
This allows the starch in the flour to absorb the liquid in the batter, which improves the texture of the crepe.
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28
Caramelizing the Crepes
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While you can skip this step, it really adds to the texture of the dessert.
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The easiest and most efficient way to do this is with a small blowtorch that can be found at most kitchenware stores.
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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.
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ADVANCE PREPARATION
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You can make the crepes a few hours in advance and keep them wrapped in plastic at room temperature.
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They will hold at room temperature stuffed with the dulce de leche filling for another couple of hours.
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It is best to eat the crepes the day they are made.
