Arroz con Leche Crepes

Ingredients

• For the crepe batter:

  • 2 ½ cups whole milk

  • 2 cups all purpose flour

  • ¼ cup sugar

  • Pinch of salt

  • 4 tablespoons melted butter (plus more for the pan)

  • 2 teaspoons vanilla extract

  • 4 eggs

• For the filling:

  • Reynaldo's Decadent Arroz con Leche

  • Cinnamon, for topping

  • Whipped cream, for topping

Directions

1. Start by making the batter. Combine all ingredients and whisky by hand vigorously, or blend until well combined and smooth.

2. Cover the batter and chill in the refrigerator for an hour.

3. Heat the crepe pan over medium-high heat and add a bit of butter, being sure to cover the entire pan — you can use a pastry brush if needed.

4. Add about 1/4 cup of batter to the pan and, moving quickly, swirl around the entire pan to form a perfect circle.

5. Cook until the crepe is golden brown on the bottom, about 1-2 minutes, then flip with the spatula. Cook for another 1-2 minutes, then transfer to a plate, using parchment paper between each crepe to ensure they don't stick together.

6. Lay out the crepe, and spread the arroz con leche all over. Fold the crepe into triangles (by folding in half, then in half again), and add to a plate. Once you have several crepes completed (about 3), dust them with cinnamon and add some whipped cream. If the crepes need some color, you can add strawberries on top or on the side.