Almond Dulce de Leche Crepes

• 2 eggs
• 1 cup milk, divided
• 3/4 cup flour
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2 Tbsp. sugar
• 1/2 tsp. almond extract
• 2/3 cup (1/2 of 13.4-oz. can) dulce de leche (sweetened milk caramel)
• 1/3 cup PLANTERS Slivered Almonds, toasted
• 1/2 cup thawed COOL WHIP Whipped Topping

1. Heat oven to 350 degrees F.
2. Blend eggs, 1/2 cup milk, flour, sour cream, sugar and extract in blender 1 min.
3. or until smooth.
4. Let stand 10 min.
5. Spray 13x9-inch baking dish with cooking spray.
6. Mix dulce de leche and remaining milk; pour 1/2 cup into prepared dish.
7. Tilt dish to evenly cover bottom with caramel mixture.
8. Heat 8-inch nonstick crepe pan or saute pan sprayed with cooking spray on medium-high heat.
9. Add 1-1/2 Tbsp.
10. batter; tilt pan to evenly cover bottom with batter.
11. Cook 30 sec.
12. ; turn.
13. Cook additional 30 sec.
14. Fold crepe into quarters; place over caramel mixture in baking dish.
15. Continue with remaining batter to make a total of 16 crepes, arranging in dish in 4 slightly overlapping rows.
16. Top with remaining caramel mixture; cover.
17. Bake 10 min.
18. Sprinkle with nuts.
19. Cool slightly.
20. Serve topped with COOL WHIP.

eggs, milk, flour, s, sugar, almond extract, milk, thawed cool

Taken from www.kraftrecipes.com/recipes/almond-dulce-de-leche-crepes-107457.aspx (may not work)