This may just be the best dessert ever in the history of the world. And it’s fun making the dulce de leche. Take a can — the whole can — of condensed milk and bathe it for three hours. Inside, it slowly caramelizes and turns into a thick, sweet nectar that you can then drizzle over crêpes. Crêpes that you top with whipped cream and nuts. Crazy good.
- 1 can (14 oz./300 ml) sweetened condensed milk
- 4 large eggs
- 3/4 cup (185 ml) whole milk
- 3/4 cup (185 ml) half-and-half cream
- 1 cup (250 ml) all-purpose flour
- 3 tbsp (45 ml) melted butter
- vegetable oil, for frying crêpes
- 2 cups (500 ml) heavy cream, for whipping
- 2 tbsp (30 ml) icing sugar
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (125 ml) coarsely chopped toasted almonds or hazelnuts, for garnish (optional)
- For the dulce de leche, place the unopened can of condensed milk in a large pot. Cover the can completely with water. Place the pan over medium-high heat and bring the water to a simmer. Reduce the heat to low and cover the pot.
- Gently simmer for exactly 3 hours with the lid on, adding water as necessary to keep the can covered. Do not leave unattended. (You should only attempt this recipe if you don’t plan to leave the kitchen for the entire 3 hours.) After the 3 hours are up, carefully remove the can using tongs. Allow to cool slightly for 20 minutes.
- In a large bowl, beat the eggs and whisk in the milk and cream and a pinch of salt. Add the flour and melted butter. Continue whisking until the mixture becomes like a thin pancake batter. Strain the batter through a fine-mesh sieve, and let rest for 1 hour.
- Have ready a baking sheet or large plates to spread out the crêpes as you cook them. Heat an 8-inch (20 cm) skillet or crêpe pan over medium-high heat, and add a little oil into the pan just to coat. Pour 1/4 cup (60 ml) of the batter into the pan, and swirl the pan around to make a thin crêpe.
- Cook on one side for about 1 minute, and then flip. Cook the other side for 30 seconds. Repeat with the remaining batter, layout out the crêpes separately on the baking sheet or plates. Let them cool completely before stacking.
- To whip the cream, in a large cold stainless-steel bowl, add the cream, sugar, and vanilla. Using a large wire whisk, whisk the cream until light fluffy and billowy. Transfer to a nonreactive bowl or container, and keep covered in the refrigerator.
- To assemble, place one crêpe on a cutting board. Using a small offset spatula or butter knife, evenly smear 2 tablespoons (30 ml) of the room-temperature dulce de leche on the crêpe, leaving a 1-inch (2.5 cm) border. Top with another crêpe and repeat. Roll up like a cigar. Continue with the remaining crêpes. Slice into 1 1/2-inch (4 cm) pieces. (If it’s hard to slice, trying chilling it in the refrigerator for 30 minutes before trying again, but let the slices come to room temperature before serving.)
- Divide the crêpe pieces onto serving plates garnished with whipped cream. Scatter the crunchy nuts on top, if desired.