Dulce de Leche Crepes by Martha

I used a basic crepe recipe, which can be found in any standard cookbook. I like Julia Child's recipe in "Mastering the Art of French Cooking", and used her suggestion to include some Grand Marnier in the batter. Crepes are relatively easy to make and there's probably nothing I can add to Julia's directions, right?

For the dulce de leche, I decided to try to make my own and found a neat little recipe on line for using the microwave. It worked beautifully and took about 8 - 10 minutes, compared to 2 - 3 hours it would have taken in the over. (I know you can buy dulce de leche in any Latin grocery. I just like to try it from scratch, at least for the first time I'm making something.)

Dulce de Leche

Empty one 15 oz. can of sweetened condensed milk into a fairly large glass bowl. Place in microwave for two minutes at 50% power. Remove and gently whisk. (At this point, you won't notice anything different.) Repeat this process three or four times. When you remove the bowl from the microwave and notice that the milk is looking curdled, it's time to stop. Whisk until the dulce de leche is smooth. (By the way, if you continue this cooking process you would ultimatly end up with dulce de leche candy, which is a fine tasting caramel.)

Plating the dish

Place about 1-1/2 tablespoon of dulce de leche in the center of one crepe. Fold the crepe in half and then into a quarter fold. Arrange on an oven proof dish. Continue the process until you've either used up all of the crepes or exhausted the dulce de leche.

Prior to serving, place the dish of crepes in the oven at 300 for about 20 minutes. You can then bring the dish to the table, pour a 1/4 cup grand marnier and flambe the dish, or if you wish, you can omit the flambe.