Crêpe Millefeuille with Milk Jam - Rogel de Dulce de lecheTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 15 minutes
Baking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:468.8 kcal
Proteins:10 g
Fats:47.3 g
Carbohydrate:2.2 g
Fibers:0 g
Sugar:0.4 g
Cholesterol:835 mg
Sodium:482.6 mg
Calcium:88 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
flour
14
whole eggs
2
ml
salt
150
g
melted browned butter
dulce de leche
icing sugar
METHOD
Making the crêpes
- Mix the eggs with the melted butter; add the salt and just enough flour to make a non-sticky dough;
- divide the dough into 13 small balls; roll each one out with a rolling pin;
- place in a hot oven on a well-oiled baking sheet; remove after a few minutes, as soon as the pancakes come off the pan easily; watch carefully - the pancakes should stay white.
Assembling the millefeuille
- Place one pancake on a serving plate; spread with some of the milk jam;
- continue the process until all the pancakes and the milk jam have been used up;
- sprinkle with icing sugar and serve immediately.
CHEF'S NOTES
Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires.
