6 tablespoons unsalted butter, 4 melted and 2 softened
Confectioners' sugar, for dusting
1 jar (1 pound) of dulce de leche
In a medium bowl, whisk the eggs with the milk and salt. Gradually whisk in the flour, then the melted butter. Let rest at room temperature for 30 minutes.
Heat the oven to 325°. Brush an 8-inch nonstick skillet with softened butter. Pour in 1/4 cup of the batter and tilt to coat. Cook for 45 seconds over moderately high heat. Turn and cook for 10 seconds longer. Transfer to a plate. Repeat with the remaining butter and batter, reducing the heat to moderate when the pan becomes too hot; stack the crêpes. Spread 1 scant tablespoon of dulce de leche on each crêpe and fold in quarters. Arrange the crêpes, overlapping, on 2 baking sheets and bake for about 5 minutes, or until warmed through. Transfer to a platter, dust with confectioners’ sugar and serve.
The fresh acidity of a Chlean Late Harvest wine keeps the crêpes from seeming overly sweet.