I was without my computer for four days. The screendedided to freeze one night and, though I could momentarily get hold of anotherone for a few hours on Sunday, it wasn´t until yesterday that I was able toreturn to my blogging duties. Funny how it can take over your day, how I didn´tknow what the hell to do without it, especially in the first morning hourswhile I had my breakfast coffee.
I thought that if you had bought some dulce de lechebecause you badly wanted to make alfajores, which you should really since they´rethat good, I might as well give you another easy recipe to use the rest of thejar. Especially if you have leftover crepes. What? You don´t? Well, you shouldremedy that also, immediately. Even if you already used the sticky jam to makebrownies or chocolate wafer cake, you certainly bought a new jar, having caughtthe dulce de leche bug that will never leave your system. As you can see, myfeelings for this sweet milk jam are serious.
I need to update it, and the day will come, togetherwith a change in my website which am working on with a wonderful designerfriend. To tell the truth, he´s working on it, I´m just the lucky recipient fornow. We have a new logo that I love and a self-hosted site that I hope to haveup and running soon.
Meanwhile, these filled, warm, sweet, gooey crepes willhelp calm my anxiety.
Crepes are a wonderful base for so many fillings. Thissweet variation, which definitely can´t be called a recipe, because, you know,it´s like buttering a piece of bread and broiling it, will help you satisfythat sweet craving that suddenly creeps up from nowhere. Or feed dessert tothe five additional mouths that appeared on your table because you kid decidedto come home with his buddies, unannounced.
Anyway you look at it, it´s fast and delicious. Justslather the crepes with the amount of dulce de leche you want, I won´t judge,roll them up, sprinkle with sugar and broil until a bit caramelized.
Then, and this is a big and important then, please allow thetemperature to come down a bit before you take your first mouthfull. Otherwiseyou´ll have a burned tongue, and that´s no fun. After all, it´s caramel comingout of the oven, boiling caramel.
That consideration taken care of, there´s nothing leftto do but enjoy this sticky dessert, that will make a mess in your plate and have you scraping the sides of the serving dish with a spoon. Sogreat.
I, personally, love the burnt ends and the fact thatthe caramelization is not even. A bit of this and that with every bite.
DULCE DELECHE FILLED CREPES
Note: therecipe is just a guideline. You can stuff them to your liking, I use about 3 Tbsfor each crepe. If you have a blow torch you can caramelize the crepes without usingthe oven. Just be sure they´re room tº.
6 crepes (seerecipe here)
2 to 3 cups dulce de leche
1/3 cup sugar
Preheat broiler to 400ºF /200ºC
Put crepes on a flat working surface, fill them alongthe center with dulce de leche, roll up to encase filling and arrange them,side by side, on a baking dish.
Sprinkle with sugar and broil for a few minutes untilcaramelized.
Wait a few minutes before serving them since they´revery hot.Serves 3