Crepes with Creamy Caramel

1. 1

   In a medium bowl, whisk the eggs with the milk and salt.

2. 2

   Gradually whisk in the flour, then the melted butter.

3. 3

   Let rest at room temperature for 30 minutes.

4. 4

   Heat the oven to 325.

5. 5

   Brush an 8-inch nonstick skillet with softened butter.

6. 6

   Pour in 1/4 cup of the batter and tilt to coat.

7. 7

   Cook for 45 seconds over moderately high heat.

8. 8

   Turn and cook for 10 seconds longer.

9. 9

   Transfer to a plate.

10. 10

    Repeat with the remaining butter and batter, reducing the heat to moderate when the pan becomes too hot; stack the crepes.

11. 11

    Spread 1 scant tablespoon of dulce de leche on each crepe and fold in quarters.

12. 12

    Arrange the crepes, overlapping, on 2 baking sheets and bake for about 5 minutes, or until warmed through.

13. 13

    Transfer to a platter, dust with confectioners sugar and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.