Bite with Belkys: Dulce de Leche Crepe Dessert from Las Vacas Gordas

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

6 eggs

1 Tbs of butter

dulce de leche spread

shot of rum (Bacardi 151) to flambé

Sambayon ice cream to plate

-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
305-867-1717