Crêpes with Dulce de Leche Sauce

Place flour, eggs, egg yolk, milk, melted butter, sugar and salt in a blender; cover. Blend until smooth. Add water; blend again until smooth. Refrigerate batter, covered, for at least 30 minutes or up to 12 hours. Before use, stir batter with a whisk or fork until well combined and smooth.

Heat a crêpe pan or 9-inch nonstick skillet over medium-high heat. Once it is hot, butter the surface. Tilt the pan, ladle a scant 1/4 cup batter over the lower side, and quickly tilt and turn the pan to spread the batter over the entire surface of the pan. Cook for 25 to 35 seconds or until edges are beginning to dry and the bottom is lightly browned. With a spatula, lift up one edge of the crêpe and using either the spatula or your fingers, gently flip it over. Cook for 10 to 20 seconds or until lightly browned. Remove the crêpe from the pan and place on a plate. Repeat with remaining batter, stacking the crêpes on top of one another. After making 2 to 3 crêpes, you may need to butter the pan again.

Heat dulce de leche and milk in a small saucepan over medium heat, whisking until fully combined, for about 2 to 3 minutes. Remove from heat.

Place a crêpe on a plate and top with ½ tablespoon sauce. Fold the crêpe in half and then again to make a triangle shape, drizzle ½ tablespoon sauce over top. Repeat with remaining crêpes. Garnish with mixed berries, if desired.