Healthy Crepe con Dulce de Leche

Whole-wheat crepes are filled with a dulce de leche made from fat-free sweetened condensed milk.

INGREDIENTS

1 can (14 oz.) fat-free sweetened condensed milk

1/2 cup all-purpose flour

1/2 cup whole-wheat flour

1/4 tsp. salt

1 tbsp. sugar

1 1/4 cups skim milk, plus more if necessary

2 large eggs, beaten

2 tbsp. unsalted butter, melted, then cooled

Nonstick spray for cooking

PREPARATION

To prepare dulce de leche, preheat oven to 400°F. Using fat-free sweetened condensed milk, bake in hot water bath as in traditional recipe. While dulce de leche is in oven, in large bowl add flours, salt, sugar and skim milk and whisk until just combined; do not overmix. Add eggs and butter. Into medium bowl, strain batter and let stand 1 hour. Stir batter before cooking crepes; if necessary, add skim milk until mixture is consistency of typical pancake batter. Over medium-high heat, heat crepe pan or small nonstick skillet and spray with cooking spray. Holding pan at slight angle, pour about 2 tbsp. of batter into skillet and swirl to evenly coat bottom. Cook until top appears dry and sides begin to curl, about 45 seconds to 1 minute. Flip crepe and cook for about 15 seconds. Stack cooked crepes on warm plate and cover with waxed paper or kitchen towel. Repeat with remaining batter, buttering skillet as necessary. Assemble crepes as in traditional recipe, and serve warm.