Whisk flour and milk until smooth. Add eggs, one at a time. Add remaining ingredients.

Lightly grease a crepe pan with oil or butter and place over medium heat. Pour three tablespoons batter into the pan.

Quickly tilt the pan to spread the batter and pour off excess.

Return pan to the heat and cook the crepe until edges are lightly golden. Carefully loosen the edges and flip with a spatula. Cook another 15-30 seconds to brown.

Transfer to a plate.

Repeat with remaining batter. You should have about 20 crepes.

In the mixer bowl fitted with wire whisk, whip the heavy cream until soft peaks form. Set aside. Combine the cream cheese, dulce de leche and confectioners’ sugar.

Mix until smooth.

Gently fold in the heavy cream.

Put one crepe on a platter and top with three tablespoons filling, spreading it to the edge.

Repeat stacking and filling the crepes, ending with a crepe.

Refrigerate overnight to set.

To garnish, pipe remaining filling as desired and drizzle dulce de leche.