This is probably the best topping to have on a crape. We always call it Manjar Blanco but it’s also called dulce de leche. It’s one of my favorite recipies so I figure it’s worth sharing with the world:
- Whole milk: 4 cups
- Sugar: 1 1/4 cups
- Vanilla: 1 teaspoon
- Baking soda: 1/4 teaspoon
- Add all the ingredients to a heavy-bottomed saucepan and stir well to dissolve the sugar completely.
- Set the saucepan over medium heat and bring to a boil. Reduce heat to very low and simmer, stirring frequently, until thickened and caramelized, about 1 to 1 1/2 hours. May take up to 3 hours.
- Transfer to a clean glass jar and refrigerate. Will keep for 1-2 weeks.