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1
Beat milk, almond extract and 3 whole eggs together until well blended.
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2
Mix flour and 1/3 cup sugar together and whisk into batter.
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3
Whisk in the butter.
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4
Strain mixture through a fine strainer and set aside for at least 30 minutes.
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5
Heat a 6-inch crepe pan.
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6
Very lightly butter it, then pour in a large spoonful of batter.
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7
Quickly tilt pan to coat bottom completely, cook until very lightly browned, peel crepe off the pan, turn it over and briefly cook the other side and remove.
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8
Don't worry if any of the crepes do not turn out well; there should be enough batter to spare.
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9
Repeat with remaining batter, buttering pan as needed.
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10
Stack finished crepes on a dinner plate, with the side that was cooked first facing down.
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11
You should have about 12 crepes.
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12
Preheat oven to 400 degrees.
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13
Butter jelly-roll pan and dust it with 1 tablespoon sugar.
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14
Toast almonds in oven or skillet.
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15
Set aside.
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16
Beat remaining egg yolks until thick.
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17
Stir in 2/3 cup dulce de leche.
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18
Beat remaining egg whites until softly peaked.
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19
Add remaining tablespoon sugar and beat until stiff but not dry.
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20
Stir one-third of egg whites into egg yolk mixture, then fold in the rest.
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21
Spoon a heaping tablespoon of the souffle mixture in the center of each crepe.
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22
Roll crepe around filling and place crepes, seam down, on baking sheet.
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23
Bake until crepes are puffed, about 15 minutes.
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24
Serve at once, with a little dulce de leche spooned on top, sprinkled with toasted almonds and whipped cream on the side.
