I've alway thought of making dulce le leche at home as a bit of molecular gastonomy. It's pretty easy, just simmer a can of sweetened condensed milk on your stove top for a few hours and the contents of the can transforms itself from sticky insipid condensed milk into sweet and caramelly delicious dulce de leche. Latin American home cooks have been doing this for years, but every time I accomplish this feat at home, I feel as though there was a bit of magic or at least some complicated science involved. (I must warn you that making dulce de leche at home requires a bit of attention. Monitoring the water level over the cans is imperative, they must be completely covered by at least 1 inch of water at all times throughout the cooking process.)
These Crepas Salguero from Sasa Mahr-Batuz and Andy Pforzheimer's The Barcelona Cookbook are a take on the pancakes de dulce de leche that are served all over Uruguay. The traditional preparation is French-style crepes filled with whipped cream and dulce de leche. Sounds pretty amazing, right? These are embellished with a bittersweet chocolate sauce infused with coffee and served with a scoop of vanilla ice cream. The recipe sounds incredible as it is, but I wonder what would happen if I replaced the vanilla with dulce de leche ice cream, or even better salted caramel ice cream...
As always with our Cook the Book feature, we have five (5) copies of The Barcelona Cookbook to give away this week.
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