Here is the recipe for a simple sweet crepes. Beat the heavy cream, vanilla extract and confectioners sugar in a stand mixer fitted with the whisk attachment until stiff peaks form. Add dulce de leche and mix well. Assemble the cake by placing a crepe on a plate or cake stand. Scoop out about 1/4 cup of the dulce de leche cream and spread it out all over the surface of the crepe. Repeat with the remaining filling and crepes, ending with a cream on top. Sprinkle with toasted walnuts and drizzle with caramel sauce. Refrigerate before serving.

In a large skillet, saute mushrooms and onion in butter until tender about 7-9 minutes. Season to taste with salt and pepper, cook 1 minute longer and set aside. For the topping, put the breadcrumbs into a medium bowl, mix with dry garlic, chili powder and grated Parmegiano. Drizzle with melted butter and toss well to combine. Set aside. Preheat oven to 350 F. Bring large pot of salted water to a boil and cook the pasta until al dente (according to package direction). Meanwhile make the cheese sauce. Melt the butter in a heavy-duty saucepan. Whisk in the flour and continue to whisk over medium-low heat, until the the butter and flour become golden-brown. Slowly add the milk, while whisking constantly. Whisk until the sauce is smooth and has consistency of heavy cream, about 5-6 min. Bring to a simmer and lower the heat. Cook for another 8-10 minutes, whisking occasionally. Gently whisk in the cheese, season to taste with salt. Add the sauce and sautéed mushrooms to the drained pasta and gently stir to combine. Transfer the pasta mixture to a baking dish and evenly scatter the breadcrumbs topping. Bake at 350 F about 15 minutes. Serve immediately.

Mix the flour, sugar and yeast in a bowl with a pinch of salt. Mix the milk, melted butter and eggs, then pour in and beat well to make a thick, sticky batter. from this amount of batter you can get 1 big savarin or 4-6 small, depends on sizes of your molds. Fill the savarin molds 1/2  with a batter; cover with a towel and leave in a warm place for 30-45 minutes or until it's doubled. Preheat oven to 400 F. Bake the savarins for 10-15 minutes, until golden brown. Let them cool in their rings 3-4 min, then turn them out. To prepare the syrup, place all the ingredients in a saucepan and bring to a boil. Dip the savarins in the syrup then place them in a rectangular pan and drizzle more syrup over them. Cover and let them soak overnight. Add more syrup the next day if they'll absorb it. When you decided to to make a filling for your savarin rings, just whip cream with a sugar and vanilla extract until stiff peaks. Filled savarins with a homemade whipped cream and top it off with fruits and berries.