Panqueques con Dulce de Leche (Argentine Crepes)
Local name: Panqueques con dulce de leche
In short: Thin, tender crepes spread with thick dulce de leche, rolled up and dusted with sugar. A simple Argentine dessert and afternoon snack. It takes about 35 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 25 min
- Resting
- 30 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 360 kcal
Panqueques are thin Argentine pancakes, closer to French crepes than to American pancakes, and the classic filling is dulce de leche. The batter is whisked in a minute, rests for half an hour and cooks in a hot, lightly buttered pan. Fill them while warm, roll them up and dust with sugar. They are a common dessert at home and in parrillas, as well as an after-school treat, and some restaurants flame them with orange liqueur.
Instructions
- Whisk the eggs in a bowl. Add the milk, sugar, melted butter, vanilla and salt, then whisk in the flour until smooth. Pour through a sieve to remove any lumps.
- Cover and rest the batter for 30 minutes at room temperature. It should be as thin as heavy cream.
- Heat a 20 cm (8 in) nonstick skillet over medium heat and brush lightly with butter.
- Pour in about 2 tbsp (35 ml) of batter and tilt the pan to spread it into a thin layer. Cook for about 1 minute until the edges lift and the underside is pale gold.
- Flip and cook for 20 to 30 seconds. Slide onto a plate and repeat with the remaining batter, buttering the pan between crepes as needed.
- Warm the dulce de leche for 20 seconds in a microwave so it spreads easily. Spread about 1 tbsp over each crepe.
- Fold the crepes in half and then in quarters, or roll them up. Dust with powdered sugar and serve warm.
Tips
- The first crepe is usually a test. If the batter is thick, whisk in a splash of milk. The pan should be hot but not smoking.
- Make crepes ahead and stack them with parchment between. They keep for 2 days in the fridge or 2 months frozen. Fill them just before serving.
Questions and answers
Can I make panqueques ahead of time?
Yes. Cook the crepes, stack them with parchment paper between and refrigerate for up to 2 days. Warm them briefly in a pan and fill with dulce de leche when ready to serve.
What can I use if I cannot find dulce de leche?
Make your own by simmering milk and sugar, or use cajeta, a Mexican goat milk caramel. Thick caramel sauce also works, though it is not as creamy.
Why are my crepes tearing when I flip them?
The batter may be too thick or unrested, or the crepe was flipped too early. Rest the batter, keep the pan well buttered and wait until the edges lift.
How long does it take to make Panqueques con Dulce de Leche (Argentine Crepes)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Panqueques con Dulce de Leche (Argentine Crepes)?
About 360 kcal per serving, with 9 g of protein, 56 g of carbohydrates and 11 g of fat. These values are estimates.
Nutrition per serving
| Calories | 360 kcal |
|---|---|
| Protein | 9 g |
| Carbohydrates | 56 g |
| Fat | 11 g |
| Fiber | 1 g |
| Sugar | 35 g |
| Sodium | 130 mg |
Estimated values, calculated from the ingredients.
