Food and Wine 2/99
submitted by ShadoeRose
ShadoeRose wrote: "Firstly, is a recipe I have for Crisp Crepes filled with Caramel. Crisp Crepes are generally not made in the same manner as traditional crepes but are made more like a pastry crust. This super-sweet dessert, called tableton in Argentina, consists of layers of crunchy pastry rounds and a rich caramel made simply by boiling milk and sugar until thickened and golden."
4 large egg yolks
1/2 cup dessert wine, such as Marsala
2 cups all-purpose flour
1 quart whole milk
2 cups sugar
1 vanilla bean, split lengthwise
2 tablespoons confectioners' sugar
1. In a large bowl, whisk the egg yolks with the wine. Stir in the flour. When
the dough becomes too stiff to stir, transfer it to a floured work surface and knead
in any remaining flour until smooth. Cover with plastic wrap and refrigerate until firm, about 2 hours.
2. In a saucepan, combine the milk, sugar and vanilla bean. Bring to a boil and simmer over moderate heat, stirring occasionally, until golden brown and reduced to 2 cups, about 1 hour. Transfer to a bowl; discard the vanilla bean. Let the caramel stand, stirring often, until cooled.
3. Preheat the oven to 400°, Cut the dough into 8 equal pieces and shape each piece into a ball; cover the balls with a kitchen towel. On a lightly floured surface, roll out one ball to an 8-inch round and transfer to a baking sheet; repeat with another ball. Bake for about 10 minutes, or until browned and crisp. Transfer the crepes onto a plate. Roll out and bake the remaining balls.
4. Place a crepe on a cake plate. Using a metal spatula, spread a scant 1/4 cup of caramel over the crepe and set another crepe on top. Repeat with the remaining caramel and crepes; don't glaze the last crepe. Sift the confectioners' sugar on top. Using a serrated knife, gently saw the stack into 6 wedges and serve.
MAKE AHEAD: The crepes can be kept in an airtight container for 1 day; refrigerate the caramel, but let it return to room temperature before using.
