Dulce de Leche Crepe Torte
May
This dish makes your crepes the star of the show!
Whisk flour and milk until smooth.
Add eggs, one at a time.
Add remaining ingredients.
Lightly grease a crepe pan with oil or butter and place over medium heat.
Pour 3 tbsp of batter into the pan.
Quickly tilt the pan to spread the batter and pour off excess.
Return pan to the heat and cook the crepe until edges are lightly golden.
Carefully loosen the edge and flip with a spatula.
Cook another 15-30 seconds to brown.
Transfer to a plate.
Repeat with the remaining batter.
You should have about 20 crepes.
In the mixer bowl fitted with wire whisk, whip the heavy cream until soft peaks form and set aside.
Combine the cream cheese, dulce de leche, and confectioners' sugar.
Mix until smooth.
Gently fold in the heavy cream.
Put one crepe on a platter and top with 3 tbsp filling, spreading it to the edge.
Repeat stacking and filling the crepe.
Refrigerate overnight to set.
To garnish, pipe remaining filling as desired and drizzle dulce de leche.