DULCE DE LECHE AND RASPBERRY CREPES

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Ingredients

(8 servings)

11.2 fl oz milk
2 eggs
1 cup flour (if you prefer thin crepes, use only ¾ cup)
1 tbsp oil
1 tsp sugar
A pinch of salt

Filling:

1.1 to 1.5 lb condensed milk caramel (dulce de leche)
10.5 oz raspberries

Preparation

Prepare the crepe ingredients in a bowl or jar and beat with a hand blender (or blender) until obtaining a smooth batter. Let the mixture rest for 20 minutes.

Heat a non-stick pan, brush with some oil, pour a ladleful of batter, and spread it well on the pan. Once brown, lift the edges and flip. Take out when slightly brown and repeat until no batter is left.

Fill the crepes with condensed milk caramel to taste, add raspberries, roll them up or fold them.
*You can dust some powdered sugar when serving.