Caramelized Crepes Stuffed With Dulce De Leche Recipes

Steps:

• Preheat oven to 350°F.
• Toast pecans in a shallow baking pan in middle of oven, shaking occasionally, until fragrant and a few shades darker, 8 to 10 minutes. Toss immediately with 1/2 tablespoon butter and 1/8 teaspoon salt.
• Melt remaining 3 tablespoons butter in a well-seasoned crêpe pan or an 8-inch nonstick skillet. Blend milk, eggs, flour, remaining 1/4 teaspoon salt, and 2 tablespoons sugar in a blender until smooth. Pour in melted butter, leaving a film of butter in skillet, and blend until well combined.
• Heat skillet over moderately high heat until hot but not smoking. Half fill a 1/4-cup measure with batter and, holding skillet off heat, pour in batter, immediately swirling and tilting skillet to create a thin even layer. (If batter sets before skillet is coated, reduce heat slightly. Next crêpe will be better.) Return skillet to heat and cook until crêpe is golden around edges and dry in center, about 45 seconds. Flip crêpe carefully and cook until golden, about 15 seconds more. Sprinkle crêpe lightly with sugar.
• Make more crêpes with remaining batter, stacking them as cooked and lightly sprinkling each with sugar.
• Preheat broiler and butter an 8-inch round flameproof shallow baking dish.
• Heat dulce de leche paste and cream in a small saucepan over moderate heat, stirring, until smooth. Reduce heat and simmer until slightly thickened, about 1 minute.
• Fold crêpes into eighths and arrange in baking dish. Sprinkle lightly with sugar, then broil about 6 inches from heat until edges are crispy, about 45 seconds. Serve with sauce and pecans.

Steps:

• For crepes:
• Combine first 6 ingredients in blender and blend until smooth. Let stand 1 hour at room temperature. Blend again before using.
• Brush 8- to 9-inch-diameter nonstick skillet lightly with melted butter. Heat over medium-high heat. Pour scant 1/4 cupful batter into skillet, tilting to allow batter to coat bottom of skillet. Cook until crepe is golden on bottom, about 1 minute. Turn crepe over and cook until brown on bottom, about 45 seconds. Transfer to paper towel. Repeat with remaining batter, making about 24 crepes and stacking crepes between paper towels. Cool.
• For sauce:
• Combine cajeta, milk, and butter in heavy medium saucepan. Bring to boil. Reduce heat to medium and simmer until sauce is reduced to 2 3/4 cups, about 5 minutes. Remove from heat. Stir in Cognac.
• Place 1 crepe on work surface. Spread with 1 tablespoon sauce. Sprinkle with 1 tablespoon chopped pecans. Fold crepe in half over filling, then in half again, forming triangle. Repeat with remaining crepes, sauce, and pecans. Arrange crepes in two 13x9x2-inch glass baking dishes. (Can be prepared 1 day ahead. Cover and chill crepes and remaining sauce separately. Rewarm sauce just until pourable before continuing.)
• Preheat oven to 350°F. Pour remaining sauce over crepes. Bake until heated through, about 15 minutes. Sprinkle with any remaining pecans and serve.

Steps:

• In a blender, combine the milk, egg substitute, butter and vanilla; cover and process until blended. Add the flour; cover and process until blended. Cover and refrigerate for 1 hour. , Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter. Stack cooled crepes with waxed paper or paper towels in between., In a small bowl, beat cream cheese and 3 tablespoons caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up. , In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds.

Steps:

• Put the sugar in a large saucepan. Turn the heat to a medium temperature and carefully melt the sugar. Gently tilt the pan as the sugar melts, rather than stirring, as it will adhere to a spoon or spatula.
• When the sugar is melted, add the butter and stir into the sugar. It will bubble, so take care. Next, add the milk a little at a time, stirring continuously.
• Finally, add the can of condensed milk and stir well until it is fully incorporated. Keep stirring as the dulce de leche bubbles and thickens over a medium heat. It will need a further 5-10 mins of cooking. It will turn a darker shade of brown and take on a slight orange-red hue as it darkens. It should be thick enough to leave a clear channel in the pan when a spoon is run through and then add a pinch of salt. It will firm up as it cools. The dulce de leche can be stored in a jar in the fridge and will keep for up to a month. If not storing in a jar ensure it's covered so a skin doesn't form.

Steps:

• Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
• Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours.
• Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.