Panqueques Con Dulce De Leche

Adapted from https://www.chileanfoodandgarden.com/chilean-crepes-dulce-de-leche/

Servings: 8

INGREDIENTS

¾ (180 ml.) cup whole milk
2 tablespoons butter, melted
3 eggs
1 teaspoon granulated sugar
¼ teaspoon salt
¾ cup (110 grams) all-purpose flour
16 tablespoons of Dulce de Leche, filling

STEPS

1) Place the milk, eggs, flour, sugar, and salt in the blender, and blend for a few seconds until everything is mixed.

2) Add the melted butter to the machine running slow and blending until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.

3) Remove the mixture from the refrigerator for about 30 minutes before making the crepes and beat with a whisk for 30 seconds.

4) Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating.

5) Add ¼ cup or 60 ml or half a ladle of batter into the pan, turn the pan so that the mixture coats the entire bottom, and cook for 45-60 seconds when the edges begin to brown and slightly lifted with the help of a spatula to turn the pancake and cook for another 45 seconds. The first usually is not very good. You can eat it ;).

6) Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.

7) Once cooked, crepes can be frozen, tightly wrapped in plastic wrap, and then in foil for up to 2 months, thaw on the counter.

8) Fill with two tablespoons of Dulce de Leche and roll.

9) Serve warm.


NOTES

David Lebovitz recipe from his book The perfect scoop.

Somebody Feed Phil, S2, Buenos Aires episode