Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)

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 cup 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

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Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes)

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.

Course Dessert

Cuisine Argentinian

Keyword Argentina, Argentinian, breakfast, crepe, dessert, dulce de leche, pancake

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Resting Time: 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 4 Servings

Ingredients

• 1 cup (125 grams) all-purpose flour
• Pinch salt
• 2 large eggs
• 1 1/2 cups (355 milliliters) whole milk
• 2 tablespoons (30 grams) unsalted butter for greasing the pan

For assembly:

• 1 cup (300 grams) 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 and salt.
• Add the eggs and slowly whisk in the milk to form a thin, smooth batter.
• Cover the bowl and refrigerate for about 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 as needed. Adjust the heat between medium and low as needed.
• Spread a layer of dulce de leche over the top of the cooked pancake. 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.