Panqueque de Dulce de Leche (Crepe)

I recently wrote about Argentina’s love for Dulce de Leche. One of the recipes I most enjoy on a lazy Sunday morning is a Panqueque de Dulce de Leche – quite simply a crepe filled with dulce de leche and dusted with a little powdered sugar. For the panqueque I use a recipe from Francis Mallmann, one of the most famous and revered chefs in South America.

I’m a firm believer however that everything tastes better fresh and homemade. So we use dulce de leche made at home with a family recipe. If you’re pressed for time you can of course use store-bought dulce de leche.

For the batter:

1 ½ cups of all purpose flour
½ teaspoon of salt
4 large eggs
1 cup cold water
1 cup cold whole milk
4 tablespoons (roughly 57 grams) of melted butter

You will also need:

– Dulce de Leche
– clarified butter for the pan or a non-stick skillet
– powdered sugar
– (a nice addition are fresh blueberries on the side)

I use a small non-stick skillet and I get 10 crepes out of this recipe.

Start by mixing the eggs with milk and water. Carefully add the melted butter once its cooled to room temperature. Sift in the flour and salt. Stir well.

Refrigerate for at least an hour. This can be refridgerated for up to 24 hours (great to make ahead the evening before your brunch or breakfast)

Ladel some of the batter into your skillet set on the stove top on medium high. If you are using a non-stick skillet, you will be able to tell when the first side has cooked. If you are not using a non-stick skillet, then add some clarified butter to the pan before adding the batter. Once the first side is cooked, flip it over gently and cook the other side. Both sides should be golden brown.

Have a prep plate ready. Spoon a little dulce de leche onto the entire surface of a warm crepe. A little bit goes a long way! Roll and transfer to a plate. Dust with powdered sugar & Enjoy