A recipe for Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)! Light crepes are filled with a layer of dulce de leche for quite the decadent breakfast or dessert.
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Foodie Extravaganza
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you.
Caroline of Caroline’s Cooking chose to celebrate pancakes for today’s event! Other foods celebrated in September include biscuits, breakfast, Oktoberfest, white chocolate, beer, cheese pizza, mushrooms, and chocolate milkshakes.
Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
Panqueques con Dulce de Leche are Argentinian crepes with a rich dulce de leche filling. While the word Panqueques directly translates to Pancakes, these Panqueques are closer to crepes in thickness and texture.
Variations are popular throughout South America, such as in Chile, Uruguay, Colombia (Crepes con Arequipe), and Brazil (Crepe de Doce de Leite).
For this recipe, I made a homemade dulce de leche from the cookbook, Dulce de Leche. Vintage Kitchen Notes has a great recipe too with plenty of tips. It is also becoming more and more available in larger supermarkets with South American ingredients.
The Panqueques con Dulce de Leche are delicious on their own or you can top with a dusting of powdered sugar, whipped cream, or even a scoop of ice cream for a little extra decadence.
Sometimes I like to add a few berries or banana slices as well.
A Few Tips
Do not pack in the flour when measuring or you may end up with too much. To measure flour, gently spoon it into the measuring up and level with a knife without pressing down. The most accurate way to measure is by weight.
If the crepe batter is too thin, add a little more flour until it is thick enough to coat the bottom of the pan in a thin layer. If it is too thick, add a little more milk.
I whisked together the ingredients for the Panqueques until smooth with no lumps. If you can’t get it smooth enough or are looking for a quicker way, simply toss everything in the blender and process until smooth.
Allow the mixture to rest covered in the refrigerator for at least 1 hour and up to overnight before preparing. If the batter separates a little after resting, gently whisk back together before pouring in the pan.
I use a crepe pan to make the Panqueques, but a well seasoned skillet would also work well.
The trick to a thin, even crepe is a thoroughly heated pan and pouring in the batter (about 1/4 cup, 60 milliliters) quickly. As soon as the batter touches the pan, swirl it around in a circle to coat the bottom.
Watch the temperature and adjust the heat between medium and low as needed.
Fill and fold the Panqueques as desired. I usually like to spread a layer of dulce de leche over one half of the open crepe, fold in half to cover, then fold over again to make a triangle.
Another favorite is to fill with a line of dulce de leche down the middle and simply roll up.
If I am placing the crepes on smaller plates as featured in the photos, I fold the crepe in half, cover with a layer of the spread, then roll up side to side to make more miniature rolls.
This recipe can easily be doubled to serve a larger crowd (I sometimes double the crepe ingredients to make some sweet and set aside a few for savory).
Check out what everyone else made:
- Buckwheat Pancakes by A Day in the Life on the Farm
- Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook
- Corn Panki / Corn Pancakes by Sneha’s Recipe
- Heath Bar and Banana Pancakes by Our Good Life
- Masala dosa by Caroline’s Cooking
- Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara’s Multicultural Table
- Peanut Butter and Jelly Pancakes by Making Miracles
- Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love
Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) Recipe
Adapted from Cook Your Dream
Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
Ingredients
- 1 cup (125 grams) all-purpose flour
- 1 tablespoon (13 grams) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 cups (355 milliliters) whole milk
- 2 large eggs
- 2 tablespoons (30 grams) unsalted butter melted and slightly cooled, plus more for greasing the pan
- 1 teaspoon (5 milliltiers) vanilla extract
For assembly:
- 1 cup Dulce de Leche for filling amount may vary based on how much you fill your crepes
- Powdered sugar for topping, optional
- Whipped cream or ice cream
Instructions
- In a large bowl, combine the flour, sugar, and salt. Whisk in the milk, eggs, butter, and vanilla extract until the batter is smooth without lumps.
- Cover the batter and refrigerate for at least 1 hour and up to overnight.
- Place a crepe pan or large skillet over medium-low heat. Once heated, lightly grease with butter.
- Add about 1/4 cup (60 milliliters) of the batter, enough to coat the bottom of the pan by quickly tilting the pan to make a thin layer. Cook until the top is nearly set, about 1 minute. Carefully flip to cook the other side for another 30 seconds. Repeat with remaining batter, lightly greasing the pan with butter. Adjust the heat between medium and low as needed.
- Spread a layer of dulce de leche over the top of the crepe. Roll up or fold into desired shape and repeat with remaining crepes.
- Serve immediately, topped with powdered sugar and whipped cream or ice cream if desired.
Wendy, A Day in the Life on the Farm
I think these would make a perfect dessert as well. Perhaps topped with some sauteed apples. YUM
Tara
Ooh, apples do sound perfect
Caroline
I love dulce de leche, sure these are delicious
Elaine Matthews
These crepes look absolutely amazing!! I love Dulce de leche…it a great rich flavor!!
Platter Talk
They look like heaven to my mouth! Thank you for this wonderful post!
Sarah
I have been craving crepes lately…how did you know?? These look absolutely amazing. Especially that Dulce de Leche filling!!! Yum!!!
Lucy
I love dulce de leche! These look so decadent and delicious. I can’t wait to have them for brunch, maybe with a side of fresh strawberries? Yum!
Carlee
I’d gladly take a couple of those and a cup of coffee! They look so good!
Megan Marlowe
Mmmm….that dulce de leche looks heavenly all wrapped up into that crepe. Heck, I’d just eat it by the spoonful!
Catherine
These rolled crepes are such a treat! They look wonderful…perfect for breakfast or dessert!
Cookaholic Wife
Beautiful crepes! And oh, dulce de leche. I could eat it by the spoonful.
Barrie
I have been wanting to try crepes- this recipe sounds pretty yummy and not too too hard either.
sneha datar
Love the dulce de leche in the crepes, so irresistible, these are excellent to serve as a dessert too.
HEATHER PERINE
Ooh love crepes and filled with dulce de leche? Swoon. This foodie party extravaganza sounds like fun! Can’t wait to check out the other recipes!
Rika
The Dulce de Leche is just the perfect filling for this! I can have this everyday for breakfast.
Lauren Vavala
According to my husband, there is no better food than dulce de leche! He is going to LOVE these crepes!
Sharon
The addition of dulce de leche to traditional creped makes for a definite breakfast upgrade!
Biana
Crepes and dulce de leche are some of my favorite items! And they sound even more amazing when you put them together. Definitely a must try!