Dulce de Leche Crepes with Berries

Instructions

1. 1In a blender, combine the 1 cup all-purpose flour, 1 1/2 cups milk, 2 large eggs, 2 tablespoons melted butter, 1 tablespoon sugar, and 1/4 teaspoon salt. Blend on medium speed for 30 seconds, or until the batter is completely smooth and there are no lumps.
2. 2Place a crepe pan or 20.32 cm non-stick skillet over medium heat. Allow the pan to heat up for 2 minutes until it is hot. The pan is ready when a drop of water sizzles and evaporates immediately.
3. 3Pour approximately 1/4 cup of the batter into the center of the hot pan. Immediately tilt and swirl the pan in a circular motion to spread the batter into a thin, even layer covering the entire bottom of the pan. This should take about 5 seconds.
4. 4Cook the crepe for 1 to 2 minutes on the first side. You will know it is ready to flip when the edges start to look dry and lightly golden brown, and the surface appears set.
5. 5Carefully slide a spatula under the crepe and flip it over. Cook the second side for another 1 to 2 minutes, or until it is also lightly golden brown. Remove the finished crepe from the pan and place it on a plate.
6. 6Repeat steps 3 through 5 with the remaining batter, making about 4 crepes in total. You may need to adjust the heat slightly if the crepes are cooking too quickly or too slowly.
7. 7Lay each crepe flat on a clean surface. Spread about 2 tablespoons of the 1/2 cup dulce de leche evenly over one half of the crepe. Fold the crepe in half, then in half again to form a triangle, or simply fold it in half.
8. 8Arrange the filled crepes on serving plates. Top each crepe generously with the 1 cup mixed berries just before serving.

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