Saturday, July 29, 2006

Rogel de Dulce de Leche: Crepes with Sweet Milk Jam from Argentina

Rogel de Dulce de Leche: Crepes with Sweet Milk Jam from Argentina Makes about 6

1/2 cup whole milk
2/3 cup sugar
1 tsp ground cinnamon
6 egg yolks
5 Tbsp browned butter
1 cup flour

First, make the dulce de leche. Heat the milk, sugar, and cinnamon over very low heat for about 45 minutes, stirring occasionally so a skin doesn’t form. When the mixture has thickened to the consistency of jam, remove it from the heat and refrigerate for about 30 minutes.

Meanwhile, brown the butter in a saucepan, mix in the egg yolks, and add the flour. If the dough is too sticky to roll into a ball, add up to 1/2 cup more flour. Divide the dough into 6 pieces and roll each into a ball. Use a rolling pin to roll out each ball into a thin pancake.

Bake the pancakes on an oiled cookie sheet at 400 degrees (F) for about 10 minutes, until the pancake is golden.

Spread the dulce de leche onto the pancakes and serve.

3 comments:

Alanna said...

Gorgeous!

Joe said...

This sounds sooo good!

Tanna said...

This looks seriously good.