Otto Romer is Breville’s head of cuisine and R&amp;D integration. He was previously the head of development at the Michelin-starred Fat Duck restaurant.

Otto Romer

Chef Otto Romer’s mother made him these crêpes throughout his childhood in Venezuela. A two-day affair, she’d make the dulce de leche the day before, and then rise early to make the batter and cook the crêpes, sending him to school with this sweet treat in his lunch box. Without a kitchen torch, she heated a dinner fork over the gas stove and used that to caramelize the sugar on top. Inspired by this nostalgic childhood treat, Otto simplifies the recipe slightly by using our one-ingredient <a href="https://www.chefsteps.com/activities/sous-vide-dulce-de-leche">sous vide dulce de leche</a>, which can be prepared days, weeks, or even months in advance. Watch the video below to see his crêpe technique in action and learn more about how to brûlée the sugar with a heated fork.

Otto’s Nostalgic Dulce de Leche Crêpes