Whole-wheat crepes are filled with a dulce de leche made from fat-free sweetened condensed milk.
1 can (14 oz.) fat-free sweetened condensed milk
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 tbsp. sugar
1/4 tsp. salt
1 1/4 cups fat-free milk, plus more if necessary
2 large eggs, beaten
2 tbsp. unsalted butter, melted and cooled
1. Preheat the oven to 400°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. Meanwhiile, in large bowl, combine flours, sugar, and salt. Stir in fat-free milk and whisk until just combined; do not overmix. Add eggs and butter. Strain batter into a medium bowl and let stand for 1 hour.
3. When ready to cook crepes, stir batter; add fat-free milk, if necessary, so batter has the consistency of typical pancake batter. Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Holding pan at slight angle, pour 2 tablespoons batter into skillet and swirl to coat bottom. Cook until top appears dry and sides begin to curl, 45 seconds to 1 minute. Flip crepe and cook for about 15 seconds. Stack crepes on warm plate and cover with wax paper or kitchen towel. Repeat with remaining batter, coating skillet with cooking spray 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.