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Orange Liqueur Dulce de leche Crepes




Source of Recipe


Adaption of restaurant recipe


List of Ingredients




2 cans condensed milk (not evaporated)

Crepes
1 cup all-purpose flour
2 eggs
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted


Recipe



Pour condensed milk into a large, heatproof bowl and set over a pot of simmering water to make dulce de leche. Cook, checking water level and adding water as necessary. Stir milk occasionally and cook until it is very thick and golden brown, about 2 1/2 hours.

Make crepes:
1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Assemble dessert by placing the crepes in a non-stick skillet add the dulce de leche on top and folding into a burrito. Add 1/4 c of orange liqueur, and flambé. While the liqueur is heating spoon the mixture repeatedly over the folded crepes. Serve immediately.