Souffleed Almond Dulce De Leche Crepes Recipes

CRISPY CREPES WITH DULCE DE LECHE SAUCE

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.

SOUFFLEED ALMOND-DULCE DE LECHE CREPES

Steps:

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