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Crepes, Dulce de Leche, Honey Whipped Cream and Strawberry Sauce

Crêpe [kreip] An edible blank canvas you can paint with almost anything, from chocolate to cheese. As you may know, crepes are incredibly versatile which is why it’s good to have on hand a good recipe. I love to make them for parties because they can be done ahead of time and warm up to serve. 
I actually made this batch on Memorial Day, it only took me a couple of weeks to post it. I know, I’m pretty bad but better late than never, no? What makes this crepe awesome? Well a few things. They are filled with Dulce de Leche, if you are not familiar with it, it’s basically milk and sugar reduced to a caramel consistency. Out of this world good. Also, honey whipped cream and the simplest, quickest strawberry sauce recipe everyone should have. 
Going back to the Dulce de Leche, you can find it in most supermarkets or you can make your own. There are a couple of ways to make it; from scratch where you boil whole milk with sugar, baking soda and vanilla extract for a couple of hours until it’s thick. Use a shortcut. Basically, boil a can of sweetened condensed milk for a couple of hours, it will come out good too. Either way, it will be a dessert to remember. 

(makes 12 crepes)

1 1/8 cups of flour
2 eggs lightly beaten
1 1/2  cup milk
1/2 cup water
3 tablespoons melted butter,
plus more for the pan
pinch of salt
1 tablespoon sugar
Sift together the flour, salt and sugar. In a separate bowl, mix together until smooth the eggs, milk and water and pour the mixture into the dry ingredients. Whisk until you get a smooth batter. Stir in the melted butter, cover and let the batter rest in the fridge for 30 minutes. Heat a crepe pan and grease with some butter. Pour enough batter to coat the bottom of the pan (about 1/4 cup), make sure it spreads evenly. Cook over medium heat for about 1 minute or until lightly brown, flip and cook for another   minute.
Dulce de Leche
(makes 1 1/2 cups)

5 cups of milk
2 cups sugar
1 tsp baking soda
1 tbsp vanilla extract
In a saucepan, bring the milk to a boil. Add the rest of the ingredients and mix well. Stirring occasionally,  cook over low heat for about 2 hours or until thick and golden brown. 
Honey Whipped Cream
1 cup heavy cream
4 tbsp of honey (you may add more if you 
like it sweeter) 
Place the heavy cream in the bowl of an electric mixer fitted with the whisk attachment (you can do this by hand too). Whip the cream until begins to thicken. Turn off the mixer and add the honey. Whip again on medium to high speed until stiff peaks form. 

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