World Flavors Cookbook

Panqueques con Dulce de Leche

Thin French-style crepes filled and rolled with dulce de leche — the Argentine dessert crepe that turns a simple pancake into an institution.

Cuisine: Argentina

Ingredients

• For crepes: 2 eggs, 200ml milk, 100g flour, 1 tbsp butter, pinch of salt
• Dulce de leche (generous amount)
• Powdered sugar to serve

Instructions

1. Blend crepe batter until smooth. Rest 15 minutes.
2. Cook thin crepes in a buttered pan.
3. Spread a generous layer of dulce de leche on each crepe.
4. Roll into cylinders.
5. Arrange on a plate. Dust with powdered sugar.