Crisp Crêpes Filled with Caramel

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.

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.

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 crêpes to a plate. Roll out and bake the remaining balls.

Place a crêpe on a cake plate. Using a metal spatula, spread a scant 1/4 cup of caramel over the crêpe and set another crêpe on top. Repeat with the remaining caramel and crêpes; don't glaze the last crêpe. Sift the confectioners' sugar on top. Using a serrated knife, gently saw the stack into 6 wedges and serve.