Rogel - Crepe Millefeuille with Dulce de Leche
Flavors of Argentina. Crepe Millefeuille with Milk Jam - Rogel de Dulce de leche. Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires.
⏱️ Prep: 15 min🍳 Cook: 20 min
Ingredients
| — | Flour |
| 12 | Egg yolks |
| 2 | Whole eggs |
| 1 pinch | Salt |
| 150 g | Melted browned butter |
| — | Dulce de leche (milk jam) |
| — | Icing sugar |
Instructions
Making the crepes:
- Mix the eggs with the melted butter; add the salt and just enough flour to make a non-sticky dough.
- Divide the dough into 13 small balls; roll each one out with a rolling pin.
- Place in a hot oven on a well-oiled baking sheet; remove after a few minutes, as soon as the pancakes come off the pan easily; watch carefully - the pancakes should stay white. Assembling the millefeuille:
- Place one pancake on a serving plate; spread with some of the dulce de leche (milk jam).
- Continue the process until all the pancakes and the milk jam have been used up.
- Sprinkle with icing sugar and serve immediately.