-
1
In a large bowl, whisk the egg yolks with the wine.
-
2
Stir in the flour.
-
3
When the dough becomes too stiff to stir, transfer it to a floured work surface and knead in any remaining flour until smooth.
-
4
Cover with plastic wrap and refrigerate until firm, about 2 hours.
-
5
In a saucepan, combine the milk, sugar and vanilla bean.
-
6
Bring to a boil and simmer over moderate heat, stirring occasionally, until golden brown and reduced to 2 cups, about 1 hour.
-
7
Transfer to a bowl; discard the vanilla bean.
-
8
Let the caramel stand, stirring often, until cooled.
-
9
Preheat the oven to 400.
-
10
Cut the dough into 8 equal pieces and shape each piece into a ball; cover the balls with a kitchen towel.
-
11
On a lightly floured surface, roll out one ball to an 8-inch round and transfer to a baking sheet; repeat with another ball.
-
12
Bake for about 10 minutes, or until browned and crisp.
-
13
Transfer the crepes to a plate.
-
14
Roll out and bake the remaining balls.
-
15
Place a crepe on a cake plate.
-
16
Using a metal spatula, spread a scant 1/4 cup of caramel over the crepe and set another crepe on top.
-
17
Repeat with the remaining caramel and crepes; don't glaze the last crepe.
-
18
Sift the confectioners' sugar on top.
-
19
Using a serrated knife, gently saw the stack into 6 wedges and serve.
