Almond Dulce de Leche Crêpes

Ingredients

• 0.5 tsp almond extract 
• 0.5 cup knudsen cream sour
• 0.7 cup dulce de leche sweetened () ( milk caramel)
• 2  eggs 
• 0.8 cup flour 
• 1 cup milk divided
• 0.3 cup planters slivered almonds toasted
• 2 Tbsp sugar 
• 0.5 cup cool whip whipped topping thawed

Equipment

• frying pan
• oven
• blender
• baking pan

Directions

1. Heat oven to 350F.
2. Blend eggs, 1/2 cup milk, flour, sour cream, sugar and extract in blender 1 min. or until smooth.
3. Let stand 10 min.
4. Spray 13x9-inch baking dish with cooking spray.
5. Mix dulce de leche and remaining milk; pour 1/2 cup into prepared dish. Tilt dish to evenly cover bottom with caramel mixture.
6. Heat 8-inch nonstick crpe pan or saut pan sprayed with cooking spray on medium-high heat.
7. Add 1-1/2 Tbsp. batter; tilt pan to evenly cover bottom with batter. Cook 30 sec.; turn. Cook additional 30 sec. Fold crpe into quarters; place over caramel mixture in baking dish. Continue with remaining batter to make a total of 16 crpes, arranging in dish in 4 slightly overlapping rows. Top with remaining caramel mixture; cover.
8. Bake 10 min.
9. Sprinkle with nuts. Cool slightly.
10. Serve topped with COOL WHIP.