Snow day recipe: dulce de leche crepes

I tasted my first crepe in Paris, on the street. I took it from the vendor and promptly dribbled lemon juice all over my jacket, ruining my attempts to appear chic. But I was hooked. I first learned how to make them in Scotland, in the teaching kitchen of Lady Claire Macdonald, whose husband is the chief of my grandmother's Clan Donald. Lady Claire is the doyenne of Scottish cookery, with more than a dozen books to her credit, and an amazing demonstration kitchen on the grounds of Kinloch Lodge, and ancestral hunting lodge turned inn on the Isle of Skye. To my Uruguayan husband, they're pancakes.  Whatever you call them, they're delicious.  And perfect for a time when most of the U.S. is hunkering down for a blizzard, staying out of Read more...