In celebration of World Dulce de Leche Day 2012, I was invited to contribute a recipe featuring this rich caramel spread. Visit the World Dulce de Leche Day blog for more delicious links to recipes from bloggers around the globe.
One of the country's best-loved desserts and a standard on the menu at many an Argentine restaurant, panqueques de dulce de leche positively ooze with thick, luscious caramel. Only those with exceptional willpower can pass up a tender crepe filled with the smooth, sweet spread.
My mother-in-law would be the first to admit that baked goods (and well, desserts in general) aren't her forte, but she can turn out a mean batch of panqueques in no time flat. This dessert makes a great option for those wary of the oven, and it's perfect for entertaining since the crepes can be prepared in advance.
Of course, to make this recipe, you'll need to get your hands on the star ingredient: dulce de leche! Check out my previous posts about how to make homemade dulce de leche [stovetop methods] and crockpot dulce de leche. Of course, if you're pressed for time, just order dulce de leche online. I promise that your secret is safe with me.
Panqueques de Dulce de Leche | Crepes with Dulce de Leche
Yields approx. 10 8-inch panqueques
1 cup all-purpose flour
2/3 cup cold whole milk
2/3 cup cold water
3 eggs, lightly beaten
¼ teaspoon salt
3 tablespoons butter, melted [plus 1 tablespoon to grease the pan]
dulce de leche
powdered sugar [optional]
Combine the first five ingredients and beat the mixture until smooth using a blender or whisk. Add the melted butter and blend just until smooth. Don't overbeat the batter, as the panqueques will turn out rubbery. Refrigerate the batter, covered, for a minimum of 1 hour. Strain the batter if it looks lumpy.
Heat an 8-inch non-stick frying pan [or crepe pan, if you happen to have one] over medium heat. Lightly brush the pan with melted butter.
Pour ¼ cup of batter into the center of the pan, and then tilt the pan to evenly coat with batter. Cook about 1 minute, or until lightly browned and lacy on the bottom. Flip the panqueque with a spatula, and cook briefly on the other side [it will look speckled]. Remove the panqueque to a wire rack or plate to cool as you continue making the rest, stacking successive panqueques one on top of the other. Don't get discouraged if the first [or second!] panqueque turns out badly—this is common.
Once cooled, the panqueques can be stored in the refrigerator in a ziptop plastic storage bag for several days if you're not ready to use them.
Spread an even layer of dulce de leche over the panqueque. Use room temperature dulce de leche, or warm it in the microwave for a few seconds to make it easier to spread. Fold the panqueque in quarters [or roll it up] and then sprinkle it with powdered sugar, if desired. Serve warmed or at room temperature.
Check out my other recipes containing dulce de leche:
Tarta de Coco y Dulce de Leche | Coconut and Dulce de Leche Tart
Alfajores Marplatenses | Chocolate-covered Sandwich Cookies with Dulce de Leche