Panqueques de Dulce de Leche

Crepes are incredibly versatile. They are primarily known in the U.S. as a dessert, but are wonderful for meals as well. Try filling them with lox and cream cheese, or a creamy mixture of mushrooms and prosciutto. A personal favorite for dessert is to fill them with nutella and sliced bananas. Tonight I am making an Argentine menu in honor of a dear friend who is coming to dinner, so for dessert I am serving Panqueques de Dulce de Leche (Dulce de Leche Crepes). They are a great way to end the meal as you can make the crepes ahead of time; stack them, separating each with wax or parchment paper, and refrigerate; reheat before serving. (Freeze if made earlier than the day of.) Enjoy!

Panqueques de Dulce de Leche

1 C all-purpose flour
1 t salt
6 eggs, beaten
1 1/2 C milk
2 T milk
4 T melted butter
1 jar Dulce de Leche

Combine all ingredients in a blender. Blend on high for 2 minutes. Cover and let rest for at least 30 minutes. Pulse batter once more before cooking. Butter a small skillet, heat on medium-high. Using a cup or ladle, pour 1/4 cup batter into pan, swirling pan quickly to distribute batter evenly. Cook until sides of crepe loosen from pan, and bubbles appear in batter. Flip and cook underside until both sides are even in color.

Heat Dulce de Leche, drizzle over rolled crepe. Sprinkle with confectioners' sugar. Serve warm.