Crepes with Caramel Filling

[chief_cook2]

Crepes with Caramel Filling

Caramel Custard (make this first)

14 ounces sweetened condensed milk
Crepes
1 cup flour
1 tablespoon powdered sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
2 eggs, slightly beaten
1/4 cup brandy, optional
2 tablespoons powdered sugar
1/2 teaspoon cinnamon

Custard: Preheat oven to 425 degrees F. Spray an 8 x 8-inch baking pan
with nonstick cooking spray. Pour sweetened condensed milk into pan.
Cover tightly with foil. Place square pan inside a 9 x 13-inch pan
and place on oven rack. Pour very hot water into 9 x 13-inch pan to
within 1/2-inch of top of square pan. Bake 1 hour or until thick and
golden brown. Carefully remove square pan from hot water. Remove foil
and cool slightly or completely.

Crepes: Combine flour, 1 tablespoon powdered sugar, baking powder and
salt. Stir in milk, vanilla and eggs. Beat until smooth.

Lightly butter an 8-inch skillet, heat over medium heat until bubbly,
and for each crepe pour in 1/4 cup batter. Immediately rotate skillet
to swirl batter until batter completely covers bottom of pan. Cook
until light brown. Loosen crepe and place on wax paper. Keep covered.
Repeat until all batter is used.

Spread about 2 tablespoons custard on each warm crepe. Roll up.
Drizzle each crepe with 1 teaspoon brandy, optional. Sprinkle with
remaining powdered sugar and cinnamon.