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 treat.
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.