Crêpe Millefeuille with Milk Jam - Rogel de Dulce de leche Recipe
Crêpe Millefeuille with Milk Jam - Rogel de Dulce de leche
Flavors of Argentina
Total time: less than 15 minutes

Preparation time: 15 minutes
Baking time: 20 minutes

Difficulty: Easy
Chef's Note

Our globe-trotter Jacline discovered this old recipe in the Patagonia Restaurant in Buenos Aires.

Batter for 13 crêpes

- Flour
- 12 egg yolks + 2 whole eggs
- A pinch of salt
- 150 g (5 oz.) melted browned butter
- Icing sugar

Making the crêpes

  1. Mix the eggs with the melted butter; add the salt and just enough flour to make a non-sticky dough;
  2. divide the dough into 13 small balls; roll each one out with a rolling pin;
  3. 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

  1. Place one pancake on a serving plate; spread with some of the milk jam;
  2. continue the process until all the pancakes and the milk jam have been used up;
  3. sprinkle with icing sugar and serve immediately.
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