This recipe makes homemade dulce de leche, but if you want to shave 1 1/2 hours off the time it takes to make this dessert, use store-bought.
1 can (14 oz.) sweetened condensed milk
1 cup all-purpose flour
1 tbsp. sugar
1/4 tsp. salt
1 1/4 cups whole milk, plus more if needed
2 large eggs, beaten
2 tbsp. unsalted butter, melted and cooled, plus more for cooking
1. Preheat the oven to 425°F. Set a pie plate in a larger baking pan or roasting pan. Pour condensed milk into the pie plate and cover tightly with foil. Add hot water to the larger pan to come halfway up sides of the pie plate. Bake for 1 hour 30 minutes. Remove the dulce de leche from the roasting pan and whisk briskly to an even consistency.
2. Meanwhile, in a blender, combine flour, sugar, salt, and whole milk until just combined; do not overmix. Add eggs and melted butter. Strain the batter into a medium bow and let stand for 1 hour.
3. When ready to cook crepes, stir batter; add milk, if necessary, so batter has the consistency of typical pancake batter. Heat small nonstick skillet over medium-high heat and brush bottom with melted butter. Holding pan at slight angle, pour 2 tablespoons batter into skillet and swirl to coat bottom. Cook until top appears dry, about 1 minute, then flip crepe and cook second side, about 15 seconds. Stack crepes on warm plate and cover with wax paper or kitchen towel. Repeat with remaining batter, buttering skillet as necessary.
4. To assemble, lay a crepe flat, then spread 1 to 2 tablespoons dulce de leche evenly on one side; fold crepe, first into half circle, then again to form triangle. Serve warm.