Tuesday, May 24, 2011
Bite with Belkys: Dulce de Leche Crepe Dessert from Las Vacas Gordas
If you have a sweet tooth and want to learn how to make the most decadent dessert, one local chef is showing us how. It's an Argentinean favorite in today's Bite with Belkys.
The Chef: Jose Luis Pirez
The Owner: Luis Gajer
The Restaurant: Las Vacas Gordas
The Dish: Dulce de Leche Crepe Dessert
1 cup of all purpose flour
1 tsp of salt
1/2 tsp of sugar
6 cups of milk
3 tsp of vegetable oil
1 Tbs of butter
dulce de leche spread
shot of rum (Bacardi 151) to flambé
Sambayon ice cream to plate
Method of Preparation:
-Start with all purpose flour in a bowl. Then, add salt and sugar and slowly pour in the milk as you whisk it all together.
-Then, add a drop of vegetable oil and whisk again. Next, add the eggs and keep whisking.
-Now, drizzle a little oil and butter over a hot griddle of pan, and pour the batter to make a real thin pancake.
-Once the pancakes are ready, spread on dulce de leche and roll them up. Dulce de leche is a rich caramel-like sauce.
Serve two rolled up crepes per plate and top them with lots of sugar. At the restaurant, they burn the sugar with a hot iron brand. Then, they pour a little rum and flambé. You can also serve this with sambayon ice cream on top.
Serving Suggestion: Malbec or coffee
Serves: Makes 10 thin pancakes
Take a printed copy of the recipe to the restaurant and receive a complimentary bottle of house wine with a dinner purchase. (valid 3 weeks from air date, until June 14, 2011)
FOR MORE INFORMATION:
Las Vacas Gordas
933 Normandy Drive
Miami Beach. FL 33141