Blend eggs, 1/2 cup milk, flour, sour cream, sugar and extract in blender 1 min. or until smooth. Let stand 10 min.
Spray 13x9-inch baking dish with cooking spray. Mix dulce de leche and remaining milk; pour 1/2 cup into prepared dish. Tilt dish to evenly cover bottom with caramel mixture.
Heat 8-inch nonstick crêpe pan or sauté pan sprayed with cooking spray on medium-high heat. Add 1-1/2 Tbsp. batter; tilt pan to evenly cover bottom with batter. Cook 30 sec.; turn. Cook additional 30 sec. Fold crêpe into quarters; place over caramel mixture in baking dish. Continue with remaining batter to make a total of 16 crêpes, arranging in dish in 4 slightly overlapping rows. Top with remaining caramel mixture; cover.
Bake 10 min. Sprinkle with nuts. Cool slightly. Serve topped with COOL WHIP.
To omit the baking step, cook crêpes and fold into quarters as directed; stack on plate with pieces of waxed paper between crêpes. Cover to keep warm. Pour caramel mixture into microwaveable bowl. Microwave on HIGH 1 to 2 min. or just until warmed. Arrange crêpes on large platter; drizzle with caramel mixture. Sprinkle with nuts. Serve warm topped with COOL WHIP.
How to Toast the Almonds
Heat oven to 350ºF. Spread almonds onto bottom of shallow pan. Bake 8 to 10 min. or until almonds are fragrant and lightly browned, stirring after 5 min.
Substitute chopped PLANTERS Pecans or Walnuts for the almonds.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.