Panqueques con Dulce de Leche Recipe — Argentinian Dessert Crepes

When the asado is over and the flan is gone, there is usually still room for a panqueque. Thin pancake, a spoonful of dulce de leche across the middle, rolled into a log. Five minutes, and everyone is happy again.

Panqueques are the Argentinian version of the French crepe. Thinner than an American pancake, larger than a blini, made from a simple milk-egg-flour batter without any raising agent. They can be savoury (filled with ham and cheese, ground beef, or spinach and ricotta) but are most beloved in their sweet form, rolled around dulce de leche.

This is the dessert that appears at the end of almost every Argentinian family meal where nothing more elaborate was prepared. The batter takes two minutes to whisk. Each pancake takes one minute to cook. A jar of dulce de leche is already in the fridge. Ten minutes from "let's have dessert" to "dessert is on the table."

This recipe makes 10 panqueques. Scale up freely for more guests.

Ingredients

Method

1. Mix the batter.

   In a large bowl, whisk together the eggs, sugar, and salt. Add the milk and vanilla, whisk to combine. Gradually whisk in the flour until smooth and lump-free. Whisk in the melted butter.

2. Rest.

   Let the batter rest for 15 minutes (or up to an hour in the fridge). This hydrates the flour and produces more tender pancakes.

3. Heat the pan.

   Heat a 22 cm non-stick pan over medium heat. Brush lightly with butter.

4. Cook the pancakes.

   Pour about 60 ml of batter into the centre of the pan. Immediately tilt and swirl to coat the bottom in a thin, even layer. Cook for about 60 seconds until the edges start to lift and the bottom is lightly golden. Flip with a spatula and cook another 30 seconds.

5. Stack.

   Slide onto a plate. Cover with a tea towel to keep warm. Repeat with remaining batter, brushing the pan with butter every 2 to 3 pancakes.

6. Fill and roll.

   Spread 2 tablespoons of dulce de leche across the centre of each warm pancake. Fold in the sides, then roll into a log. Alternatively, fold in quarters (into a triangle) for a French-style presentation.

7. Serve.

   Place 2 rolled panqueques on each plate. Dust with icing sugar. Add berries, banana, or whipped cream if you are feeling fancy. Serve immediately.

Chef's notes.

Thin batter is the goal. The batter should have the consistency of single cream. If it is too thick, whisk in more milk 1 tablespoon at a time.

Rest the batter. Even 15 minutes makes a difference. The flour hydrates, the gluten relaxes, and the pancakes become more tender and less likely to tear.

First pancake is always the sacrifice. The first panqueque is usually the worst one, cooked in a not-quite-hot-enough pan. Eat it yourself as the chef's tax. The second one will be better.

Warm dulce de leche spreads better. If your dulce de leche is cold from the fridge, microwave for 15 seconds before spreading. It spreads more easily and doesn't tear the pancake.

For a flambéed version (panqueques flambeados): After filling and rolling, place the rolled panqueques in a buttered pan over medium heat. Pour over 60 ml of rum or cognac, carefully ignite, and swirl the pan until the flames die out. Dust with icing sugar and serve.

Frequently asked questions