Panqueques con Dulce de Leche (Dulce de Leche Crepes)

Why you’ll love it

• Blender batter: ready in a minute and perfectly smooth.
• Pantry ingredients: eggs, milk, flour and a good jar of dulce de leche.
• Make-ahead: cook the crepes earlier and fill them right before serving.

Quick facts

Ingredients

For the crepes

• 2 large eggs
• 1 1/2 cups (360 ml) milk
• 1 cup (125 g) all-purpose flour
• 1 tbsp sugar
• A pinch of salt
• 2 tbsp (30 g) butter, melted, plus more for the pan
• 1 tsp vanilla extract (optional)

For the filling

• 14 oz (400 g) thick dulce de leche (about 1 1/4 cups)
• Sugar, to sprinkle (optional)

Step-by-step method

1. Blend the batter. Add the eggs, milk, flour, sugar, salt, melted butter and vanilla to a blender. Blend 30 seconds, until smooth.

2. Let it rest. Cover and refrigerate the batter 30 minutes. The flour hydrates, so the crepes turn out softer and stronger.

3. Heat the pan. Heat an 8-inch (20 cm) nonstick skillet over medium heat and brush it with a very thin layer of butter.

4. Cook the crepes. Stir the batter and pour about 1/4 cup (60 ml) into the center of the pan, swirling right away to coat the bottom in a thin layer. Cook 45 to 60 seconds, until the edges lift and the bottom is lightly golden. Flip with a spatula and cook 20 to 30 seconds more.

5. Stack. Slide each crepe onto a plate and stack them so they stay warm and flexible. Butter the pan again every two or three crepes.

6. Fill and roll. Spread each crepe with about 2 tbsp dulce de leche, leaving a small border, then roll it up or fold it into quarters.

7. Serve. Serve warm. For the classic “panqueques quemados”, sprinkle with sugar and caramelize it with a kitchen torch.

Tips for the best result

• The first crepe is almost always the ugly one: it tests the pan. Adjust the heat and keep going.
• If the batter thickens in the fridge, whisk in 1 to 2 tbsp milk.
• Warm the dulce de leche for a few seconds in the microwave so it spreads without tearing the crepe.
• Look for “dulce de leche repostero” (baker’s style): it is thicker and will not run.

Storage

Stack unfilled crepes, wrap them in plastic and refrigerate up to 3 days, or freeze up to 2 months with parchment between them. Warm briefly in the skillet and fill just before serving.