When you think of Latin food, what do you think of?Â I think seafood, fresh fruit and vegetables, which this cookbook has and which I love.Â However, I gave the cookbook to my son and he picked out a dessert….of course he did!Â He didn’t pick out any dessert, he picked out one that took about 8 hours from beginning to end….Crepe and Dulce de Leche Stack.Â Yes it was tasty….but oh it was time-consuming.Â That is what I love about this journey through cookbooks, is the variety of dishes that are chosen.Â I never would have taken the time to prepare it.Â From the minute it was all assembled, it took less than 5 minutes to devour…..I guess that had something to do with waiting for 8 hours.Â
tasty so my husband whipped up a batch of homemade crepes from the recipe that he made the other dayÂ (when I say whipped, I really mean, he takes the next 90 minutes of his life and dedicates it to crepe making).Â You can find the full recipe here.Â IÂ know this made the dessertÂ even better!Â What took so long however is the length of time it takes for a simple can of sweetened condensed milk to turn into dulce de leche goodness.Â Be warned this sauce can become addicting.Â Be warned, if you let the water level fall below the can, the canÂ will explode and you can be maimed or killed,Â as well asÂ the mess it will leave in your kitchen.Â I will say this was a fun experience to see what the milk would turn into.Â We didn’t open the other can as it stays in the fridge for weeks.Â We do have extra crepes so we may make this dessert again in the near future.Â My batch didn’t turn as dark as I thought it would.Â I should have bought two different brands of the milk to see if that made a difference.
This cookbook is also available on the Kindle.
Crepe and Dulce De Leche Stack, page 291
- Two 14 ounce cans sweetened condensed milk or 1 1/2 cups store-bought dulce de leche
- 12 7 – 8 inch crepes, homemade or store-bought
- 2/3 cup coarsely chopped toasted pecans plus pecan halves for garnish
- confectioner’s sugar
- If starting with condensed milk, make the dulce de leche:Â Remove as much of the label from the cans as you can. (This won’t affect the finished dulce do leche; it just makes thingsÂ neater.)Â Put the cans in a large (at least 6 quart) pot and pour in enough water to almost fill the pot.Â Bring to a boil over medium heat, then adjust the heat so the water is simmering.Â Cook for exactly 3 hours from the time the water comes to a boil:Â check often, and top up the water every 20 to 30 minutes.Â THE LEVEL OF THE WATER MUST NEVER DIP BELOW THE TOPS OF THE CANS!Â After 3 hours, turn off the heat and let the cans stand in the water for 1 hour.
- Remove the cans for the water and let cool to room temperature.Â DO not attempt to open the cans while they are still hot.
- Open the cans and scrape the dulce de leche into a bowl.Â Whisk it well to loosen up the texture a little.
- Line a flat plate large enough to hold a crepe with a circle of parchment or waxed paper.Â Lay a crepe on top of it and spread the crepe with a thin, even layer of dulce do leche (about 2 tablespoons).Â Scatter a tablespoon of the chopped pecan over the dulce.Â Repeat with the remaining crepes, dulce, and pecans, but top the stack with a plain crepe.Â You most likely will not sue all the dulce do leche.Â Refrigerate the stack for at least 1 hour to firm up.Â The stack can be refrigerated for up to 1 day.
- Remove the stack from the refrigerator about 30 minutes before serving.Â Just before serving, sprinkle the top with confectioners’ sugar and garnish with he pecan halves.Â Cut the stack into wedges using a serrated knife and a gentle sawing motion.Â The wedges will be a little sloppy-that’s the nature of the beast.
To Joyful, Simplified Living,