#FoodieExtravaganza Pancakes: Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)

I am sharing Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) for this month’s #FoodieExtravaganza pancake theme! What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? The host for the month (this time it is Caroline of Caroline’s Cooking) looks at The Nibble and pick something off of their list. She decided on Pancakes for National Pancake Day on September 26th. Other foods celebrated in September include biscuits, breakfast, white chocolate, beer, cheese pizza, wiener schnitzel, and chocolate milkshakes. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Panqueques con Dulce de Leche are Argentinian crepes with a thick and sweet dulce de leche filling. While the word Panqueques directly translates to Pancakes, these Panqueques are closer to crepes in thickness and texture. I have seen these crepes linked to Argentina the most, but they are also popular in other parts of South America such as Colombia (Crepes con Arequipe) and Brazil (Crepe de Doce de Leite). When the crepes have a savory filling, they are known as Canelones (Cannelloni). Dulce de leche is made by simmering sweetened milk over low heat until thickened and a deep golden color, generally with the addition of baking soda and vanilla in Argentina. It is now readily available in most larger supermarkets with a Latin American section. You can also make it at home. I have tried once, but didn’t let it simmer quite long enough so it was closer in consistency to caramel syrup. I will definitely try it again at some point, but for now the jarred version works quite well.

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. Adjust the heat as needed between medium and low.

An easy way to make a smooth crepe batter is to toss all the ingredients in a blender and process until no lumps remain.

Check out what everyone else made for the pancake event:

• Blueberry Oatmeal Pancakes by Cooking With Carlee
• Buckwheat Pancakes by A Day in the Life on the Farm
• Caramel Apple Pancakes by The Freshman Cook
• Caramelized Banana Topped Pancakes by cookinandcraftin
• Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook
• Churro Pancakes by Cookaholic Wife
• 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 /
• Peaches and Cream Crepes by Fearlessly Creative Mammas
• Peanut Butter and Jelly Pancakes by Making Miracles
• Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess
• Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

 

 

Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)
Adapted from Cook Your Dream
Serves 4-6

1 1/2 cups all purpose flour
1 teaspoon granulated sugar
Pinch salt
3 eggs
2 cups whole milk
1 tablespoon unsalted butter, melted and slightly cooled
Vegetable oil or butter for greasing the pan
1 cup Dulce de Leche for filling (amount may vary based on how much you fill your crepes)
Powdered sugar for topping (optional)

 

In a large bowl, combine the flour, sugar, and salt. Mix in the eggs, milk, and butter until the batter is smooth.

Place a crepe pan or wide nonstick skillet over medium-low heat. Grease lightly with vegetable oil or butter. Once heated, add 1/4 cup of the batter, swirling the pan to form a thin layer. Cook until lightly golden, then flip to cook the other side until barely golden. Transfer to a plate and repeat with remaining batter, greasing the pan as needed.

Spread a layer of dulce de leche over the top of the crepe. Roll up and repeat with remaining crepes. Serve immediately. Top with powdered sugar if desired.