Crepes are obviously French. Dulce de Leche not so obviously Argentinian. When we lived in Argentina, I get to love this popular home delicacy. Knowing the Argentinians, Dulce de Leche is life next to their Parilla, Pizza and Pasta. Funnily, I learned to make Dulce de Leche from a Slovak although I was told by an Argentinian long before how to make one. Perhaps, being so far away from Argentina it now registers in my forgettable mind how to make it. You would never find my home without it.
Crepes
Ingredients
1 egg
1 cup milk
1 cup flour
1 Tbsp oil
1 Tbsp sugar
Direction
Mix together. Heat griddle and pour on pan, swirl and try to make a crepe. Flip crepe. It takes experience. I used before a wide pan but now after a visit from my friend Beth, she showed me how to do it with the smaller Ikea pan.
Dulce de Leche
Ingredients
can/s of sweetened condensed milk
Direction
Remove paper around the can. Place the cans of condensed milk in a pot. Fill with water covering the cans. Cover and boil for 3 hours, maintainingg the cans immersed in water.
