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• 2 large eggs
• 1 cup milk
• 1/3 cup water
• 1 cup all purpose flour, preferably King Arthur unbleached
• ¼ teaspoon salt
• 2 tablespoons butter, melted, plus 2 or 3 teaspoons butter for coating the pan

Topping

• 1 Jar La Dorita Dulce de Leche (enough to spread generously in between cake layers)
• 1 pkg. (5 oz.) Alouette^® Crème de Brie^® Original Flavor Spreadable Cheese

 

 

Prepare Crêpes

• In a blender or food processor, blend the eggs, milk, water, flour, salt and the 2 tablespoons melted butter for 5 seconds, or until smooth.  Stir down and repeat if necessary.  Or, to mix by hand, sift the flour in a medium bowl and add the salt.  Whisk the eggs until blended, mix in the milk and water, and whisk this mixture into the flour and salt; stir in the 2 tablespoons melted butter.  Cover and refrigerate for at least 1 hour (though 2 hours is preferable) or up to 24 hours. 
• Gently stir the batter if it has separated.  Heat a lightly buttered 6- or 7-inch non-stick crêpe (or omelet) pan over medium-high heat until hot.  Lift the pan from the heat, and pour in 2 or 3 tablespoons of batter, tilting and rotating the pan to coat the surface.  Cook until almost dry on top and lightly browned on the edges, about 1 minute.  Loosen the edges with a spatula and flip the crêpe over using your fingers or the spatula, then cook the other side for about 15 seconds, or until lightly browned.  Repeat with the remaining batter, wiping the pan with butter as needed and stacking the crêpes as they are cooked.

Filling

• Place a crêpe face-side down on a work surface and spread Alouette^® Crème de Brie^® over the warm center.  With a spatula, generously spread La Dorita dulce de leche over the cheese. 
• Fold the crêpe triangularly: fold it in half, and then fold it in half again, forming in a triangle 4 layers thick. 
• Prepare all crêpes, fanning them out on a platter.  For serving immediately, cover the crêpes with aluminum foil and keep them warm in a preheated 200° oven. 

• Makes 16 to 18 servings. 
• Crêpes can be prepared up to 3 days prior to serving.  Wrap them in plastic wrap and refrigerate the unfilled stack for up to 3 days.  Prepare with the filling just prior to serving.   
• For a healthier version, you may replace the 1 cup all-purpose flour with 1 cup whole-wheat flour or 1 cup whole-wheat pastry flour, or ½ cup all-purpose flour and ½ cup whole-wheat flour.
• For more dulce delicious ideas, visit La Dorita’s website at www.ladorita.net.

Added by: Josephine Oria on 11/23/2009 11:23am


Background ingredients: Butter, Cheese, Eggs, Milk, Wheat, Flour, Teas, Raw Milk, Raw Milk Cheese,