Dulce de Leche Crepes

• 1 stick unsalted butter6 tablespoons at room temperature, 2 tablespoons melted and cooled
• 3/4 cup all-purpose flour
• 1/4 teaspoon kosher salt
• 2 large eggs
• 1/2 cup cold milk
• 1/2 cup cold water
• 1/2 cup dulce de leche
• Unsweetened whipped cream, for serving

1. In a small saucepan, melt the 6 tablespoons of butter and cook over moderately low heat until the foam rises to the surface and the splattering stops, about 3 minutes.
2. Remove the saucepan from the heat and spoon off the foam.
3. Strain the butter through a cheesecloth-lined sieve into a small bowl; you should have about 4 tablespoons of clarified butter.
4. In a medium bowl, whisk the flour with the salt.
5. In another medium bowl, beat the eggs, then whisk in the milk, water and the 2 tablespoons of melted butter.
6. Sift the flour mixture over the egg mixture and whisk just to blend the batter; it's okay if there are some lumps.
7. Heat a crepe pan or 8-inch nonstick skillet.
8. Add 1/2 tablespoon of the clarified butter and swirl it in the pan.
9. Ladle 1/4 cup of batter into the pan, swirling to spread it in a thin, even 6-inch round.
10. Cook the crepe over moderate heat until lightly golden on the bottom, about 2 minutes.
11. Flip the crepe and cook until golden, 1 to 2 minutes longer.
12. Turn the crepe out onto a plate.
13. Repeat with the remaining clarified butter and batter to make 8 crepes, stacking them on the plate as you go.
14. Spread a tablespoon of dulce de leche onto each crepe and fold it in half.
15. Place 2 folded crepes on each plate.
16. Top with whipped cream and serve.

cooled, flour, kosher salt, eggs, cold milk, cold water, leche, cream

Taken from www.foodandwine.com/recipes/dulce-de-leche-crepes (may not work)