Dulce de Leche Crepes

Dulce de Leche Crepes, otherwise known as Panqueques de Dulce de Leche in spanish is something that if you try once you will never say no to.Dulce de Leche ("milk jam") is Argentina's traditional jam. It's made over many hours by caramelizing sugar in milk.There is nothing than can quite compare to this delicious caramel spread - and I recommend everyone to try it, together with these scrumptious crepes.You can buy dulce de leche in a delicatessen; if not you can use caramel spread or try the home made Dulce de leche that it written below. So what are you waiting for? Get cooking!

 Panqueques de Dulce de Leche

Ingredients

• 2 cups all-purpose flour
• 3 cups milk
• 2 eggs
• ?Dulce de Leche
• Butter

Method

1. Mix flour, milk and eggs in a blender. Blend well
2. Heat a frying pan in high. Add a pat of butter and let melt.
3. Pour a thin layer of batter, make sure it reaches all of the saucepan. When it starts to brown (the corners should be a little bit crips), flip and cook for a minute or so on the other side.
4. Remove and spread with dulce de leche. Roll (as you would a cigar) and serve hot.
5. Enjoy over and over again, yum.

Homemade Dulce de Leche

Most recipes begin with a can of sweetened condensed milk ( easy version instead of using milk and sugar). There are five ways to make it: in the can, in a pressure cooker, in a saucepan, in the oven, or in a microwave.

The classic in-the-can method is simple:

1. Place an unopened can (or do a few at once) of sweetened condensed milk in a pot, well covered with water, and bring the water to a boil.
2. Keep at a low boil for two to three hours, making sure the water level always stays above the top of the can (if the can isn't submerged, it may explode).
3. The longer it cooks, the thicker the dulce de leche will be; after two hours, you'll be able to drizzle it, and after three hours, it will be thick enough to sandwich cookies.
4. Make sure the can is thoroughly cool before you open it.

You can use a pressure cooker for a faster variation on the in-the-can method with no worries about water level: Submerge the can completely in the water and pressure-cook for 20 to 30 minutes.

To make it in a saucepan: Pour the condensed milk in a saucepan and cook it over low heat, stirring fairly constantly until the milk achieves the consistency you want.

In the oven: Pour the condensed milk in a shallow baking dish, cover with foil, and bake in a water bath at 350 degrees, stirring every 20 or 30 minutes for a couple of hours or until the consistency seems right. Whisk it when it's done to get any lumps out.

In the microwave: Pour the condensed milk in a bowl that can hold at least twice the volume of the milk. Microwave in five-minute intervals, stirring each time, and watch carefully, as it will foam up as it cooks. Cook to desired consistency.

(Source: About.com and chow.com)