Dulce de Leche Crepes

Crepes:
2/3 cup flour
3/4 cup milk
1 tsp. sugar
1 large egg
Dulce de Leche
1 tbsp. butter, melted
1 tbsp. sugar

To prepare crepes, place flour, milk, 1 tsp. sugar, and egg in a blender.
Process until smooth. Cover and chill 30 minutes.

Heat an 8” crepe pan or nonstick skillet coated with cooking spray over medium-high
heat. Remove pan from heat. Pour a scant 1/4 cup batter into pan; quickly
tilt pan in all directions so batter covers pan with a thin film.
Cook about 1 minute.

Carefully lift edge of crepe with a spatula to test for doneness. The crepe is
ready to turn when it can be shaken loose from the pan and the underside is
lightly browned. Turn crepe over; cook 30 seconds on other side.

Place crepe on a towel; cool. Repeat procedure until all of the batter is used.
Stack the crepes between single layers of wax paper or paper towels to
prevent them from sticking.

Preheat broiler.

Place 1 crepe, browned side down, on a plate. Spoon about 1½ tbsp. Dulce de Leche
down center of crepe. Roll up crepe, and place on a
heatproof platter. Repeat procedure with remaining crepes and Dulce de Leche .
Brush butter over tops of crepes; sprinkle with sugar.

Broil crepes 2 minutes or until lightly browned