Souffleed Almond-Dulce De Leche Crepes

• 1 cup milk
• 1/2 teaspoon almond extract
• 3 eggs, plus 3 eggs separated
• 13 cup flour
• 13 cup plus 2 tablespoons sugar
• 1 1/2 tablespoons butter, melted and cooled, plus butter for pan
• 1/2 cup sliced almonds
• 1 cup dulce de leche or cajeta
• 1 cup heavy cream, whipped

1. Beat milk, almond extract and 3 whole eggs together until well blended.
2. Mix flour and 1/3 cup sugar together and whisk into batter.
3. Whisk in the butter.
4. Strain mixture through a fine strainer and set aside for at least 30 minutes.
5. Heat a 6-inch crepe pan.
6. Very lightly butter it, then pour in a large spoonful of batter.
7. Quickly tilt pan to coat bottom completely, cook until very lightly browned, peel crepe off the pan, turn it over and briefly cook the other side and remove.
8. Don't worry if any of the crepes do not turn out well; there should be enough batter to spare.
9. Repeat with remaining batter, buttering pan as needed.
10. Stack finished crepes on a dinner plate, with the side that was cooked first facing down.
11. You should have about 12 crepes.
12. Preheat oven to 400 degrees.
13. Butter jelly-roll pan and dust it with 1 tablespoon sugar.
14. Toast almonds in oven or skillet.
15. Set aside.
16. Beat remaining egg yolks until thick.
17. Stir in 2/3 cup dulce de leche.
18. Beat remaining egg whites until softly peaked.
19. Add remaining tablespoon sugar and beat until stiff but not dry.
20. Stir one-third of egg whites into egg yolk mixture, then fold in the rest.
21. Spoon a heaping tablespoon of the souffle mixture in the center of each crepe.
22. Roll crepe around filling and place crepes, seam down, on baking sheet.
23. Bake until crepes are puffed, about 15 minutes.
24. Serve at once, with a little dulce de leche spooned on top, sprinkled with toasted almonds and whipped cream on the side.

milk, almond, eggs, flour, sugar, butter, almonds, cajeta, heavy cream

Taken from cooking.nytimes.com/recipes/8715 (may not work)