Dulce de Leche Crêpes

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 6 ounce can Dulce de leche

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 pinch Salt

• Nuts & Seeds

  • 1 Pecans

• Dairy

  • 1 Butter
  • 1/2 tbsp Butter
  • 1/2 cup Whole milk

• Beer, Wine & Liquor

  • 1 tbsp Whiskey

Found on dessertfortwo.com

Ingredients

• 2 large eggs
• pinch of salt
• 1/2 cup all-purpose flour
• 1/3 cup + 1 tablespoon whole milk
• butter for greasing pan
• 6 ounce can of dulce de leche
• 3 tablespoons whole milk
• 1/2 tablespoon butter
• 1 tablespoon whiskey
• chopped pecans, for garnish

Directions

• In a medium bowl, beat the eggs and salt with a whisk.
• Next, add all of the flour at once and whisk until no lumps remain.
• Slowly whisk in the milk.
• Place an 8-inch skillet over medium heat. I used a non-stick skillet, but cast-iron is great, too.
• Brush a bit of butter in the pan, but not too much.
• Ladle in a little less than 1/4 cup of batter (about 3 tablespoons), and immediately pick up the pan and swirl the batter to make an even circle.
• Place the pan back on the heat, and cook until the surface of the crepe appears dry.
• Flip the crepe and cook the second side for about 10 seconds.
• The first crepe is usually ugly and sticks horribly. However, butter the pan again and try again-the next one will be great.
• Make all 4 crepes while greasing the pan in between batches. Layer the crepes between paper towels (or parchment paper pieces) and keep warm.
• Next, make the sauce: combine all ingredients except pecans and bring to a simmer. Stir until smooth.
• Fold the crepes however you like (in quarters or roll them up), drizzle with sauce and sprinkle with pecans.