brownies or chocolate wafer cake, you certainly bought a new jar, having caught the dulce de leche bug that will never leave your system. As you can see, my feelings for this sweet milk jam are serious.
I was without my computer for four days. The screen decided to freeze one night and, though I could momentarily get hold of another one for a few hours on Sunday, it wasn't until yesterday that I was able to return to my blogging duties. Funny how it can take over your day, how I didn't know what the hell to do without it, especially in the first morning hours while I had my breakfast coffee.
friend. To tell the truth, he's working on it, I'm just the lucky recipient for now. We have a new logo that I love and a self-hosted site that I hope to have up and running soon.
roll them up, sprinkle with sugar and broil until a bit caramelized.
The recipe is just a guideline. You can stuff them to your liking, I use about 3 Tbs for each crepe. If you have a blow torch you can caramelize the crepes without using the oven. Just be sure they're room tº.
- 6 crepes (thin French pancakes)
- 2 to 3 cups dulce de leche
- ⅓ cup sugar
- Preheat broiler to 400ºF /200ºC
- Put crepes on a flat working surface, fill them along the 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 until caramelized.
- Wait a few minutes before serving them since they're very hot.
Keywords: dulce de leche crepes