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1
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.
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2
Remove the saucepan from the heat and spoon off the foam.
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3
Strain the butter through a cheesecloth-lined sieve into a small bowl; you should have about 4 tablespoons of clarified butter.
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4
In a medium bowl, whisk the flour with the salt.
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5
In another medium bowl, beat the eggs, then whisk in the milk, water and the 2 tablespoons of melted butter.
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6
Sift the flour mixture over the egg mixture and whisk just to blend the batter; it's okay if there are some lumps.
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7
Heat a crepe pan or 8-inch nonstick skillet.
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8
Add 1/2 tablespoon of the clarified butter and swirl it in the pan.
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9
Ladle 1/4 cup of batter into the pan, swirling to spread it in a thin, even 6-inch round.
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10
Cook the crepe over moderate heat until lightly golden on the bottom, about 2 minutes.
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11
Flip the crepe and cook until golden, 1 to 2 minutes longer.
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12
Turn the crepe out onto a plate.
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13
Repeat with the remaining clarified butter and batter to make 8 crepes, stacking them on the plate as you go.
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14
Spread a tablespoon of dulce de leche onto each crepe and fold it in half.
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15
Place 2 folded crepes on each plate.
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16
Top with whipped cream and serve.
