Panqueques con dulce de leche
Thin Argentine crêpes rolled with dulce de leche
In Argentina and Uruguay, panqueques are not fluffy American pancakes but thin crêpes, and the classic way to eat them is rolled around dulce de leche, often as the dessert at a neighbourhood parrilla or on a rainy Sunday afternoon at home. Some restaurants sprinkle them with sugar and caramelise the top with a hot iron; at home a dusting of sugar is enough. Chef's tip: rest the batter for 20 minutes so the flour relaxes and the crêpes come out thin and tender rather than rubbery.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 4
Ingredients
Method
0/5 doneStep 1: Whisk 4 ½ oz plain flour, 2 eggs, 1 ¼ cups milk, 1 tbsp sugar and 1 pinch salt until smooth (or blend for 20 seconds). Stir in half the ½ oz butter. Rest for 20 minutes if you can.
Step 2: Heat a 22 cm non-stick frying pan over a medium-high heat and brush with a little of the remaining ½ oz butter.
2 minStep 3: Pour in about 50 ml batter and swirl at once to coat the base thinly. Cook until the edges lift and turn lacy and golden, about 1 minute, then flip and cook for 30 seconds. A common mistake is making them thick: you should almost see the pan through the batter.
15 minStep 4: Stack the panqueques on a plate as you go. You should get 8.
Step 5: Spread each with 2 tablespoons of 9 oz dulce de leche, roll up into a tube and serve two per person, dusted with 1 tbsp icing sugar if you like.
Nutrition per serving
- Calories
- 430 kcal
- Protein
- 11 g
- Carbs
- 63 g
- Fat
- 15 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does panqueques con dulce de leche take?
- About 25 minutes in total: 5 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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