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Panqueques con Dulce de Leche

Serves 4 Dessert vegetarian, Desserts

Panqueques con Dulce de Leche

Panqueques con dulce de leche are a comforting staple in Argentinian homes, perfect for a sweet ending to a weekday dinner or as a playful supper for children. These thin crepes, effortlessly whipped up with pantry staples, carry the warmth of familiarity and the joy of anticipation, as every family member eagerly awaits their turn at the table.

The crepes, golden and tender, embrace the rich, caramelized sweetness of dulce de leche, creating a luscious mouthful with each bite. Soft and pliable, they are meant to be rolled or folded, allowing the dulce de leche to ooze slightly, inviting sticky fingers and satisfied smiles. Enjoy them warm, freshly made, when the melding of flavors is at its most harmonious.

Ingredients

  • 250 ml (1 cup)milk
  • 2eggs
  • 120 g (4 oz)flour
  • 1 tbspsugar
  • butterfor the pan
  • dulce de lecheto fill

Method

  1. In a large mixing bowl, combine 250 ml (1 cup) milk, 2 eggs, 120 g (4 oz) flour, and 1 tablespoon sugar. Use a whisk to beat the mixture until it becomes a smooth, thin batter with no lumps. Let the batter rest for 15 minutes at room temperature to allow the flour to fully hydrate, which will result in more tender crepes.
  2. Place a non-stick skillet or crepe pan over medium heat and add a small knob of butter, swirling it around to coat the surface evenly. Once the butter is melted and begins to sizzle slightly, pour a small ladleful of batter into the pan, tilting it quickly in all directions to spread the batter into a thin, even layer. Cook until the edges of the crepe start to lift from the pan and the underside is golden brown, about 1 to 2 minutes.
  3. Carefully flip the crepe using a spatula, and cook the other side for about 30 seconds, until it is lightly golden. Transfer the cooked crepe to a plate and repeat the process with the remaining batter, adding more butter to the pan as needed to prevent sticking.
  4. Once all the crepes are cooked, take one crepe and place it on a clean surface. Spread a generous amount of dulce de leche over one side of the crepe, using a spoon or spatula to cover it evenly. Roll the crepe tightly from one end to the other, ensuring the dulce de leche is enclosed within.
  5. If desired, dust the rolled crepes with a light sprinkle of sugar for added sweetness and presentation. Arrange the panqueques on a serving platter.
  6. Serve the panqueques warm, allowing the dulce de leche to remain soft and gooey. Enjoy this delightful Argentinian treat as a dessert or a sweet supper option.