Argentina 101 part IV: Panqueques con dulce de leche

Yes, I know I´ve been gone for ages, but I´ve been quite busy and I´ve been exploring other things, like photography… yes, I finally took the plunge and started a photography course. Which is not to say I haven´t been cooking, quite the opposite, there has been plenty of action in my tiny kitchen…

Hell, I even made dulce de leche from scratch! YES, I DID! and not using condensed milk, but real milk straight from a cow. However, being a tease and not having produced decent pics from that endeavor, you are going to have to wait a couple of weeks for that particular post because I want to have perfect step-by-step photos to show you every single detail of the dulce de leche making process.

But I do have a very common Argentine dessert to show you, and I truly made it all from scratch because I used the dulce de leche I had made myself: I´m talking about “panqueques con dulce de leche”, panqueques meaning crepes.

It´s one of those simple things that are truly trascendental, especially if you make the crepes right before eating and spread the dulce de leche when the crepe is hot so it softens up and the whole thing is warm when you eat it… gimme a sec, I need to run to the fridge with my spoon to get a little reminder of what dulce de leche tastes like… ok, all done.

So, if you have dulce de leche in your pantry or know where to find it, start cracking some eggs ASAP, otherwise, wait just a little while and I promise you I´ll show you how to make some spectacular dulce de leche.

panqueque
panqueque

Panqueques con dulce de leche

Crepes (from Beth Hensperger´s The Bread Bible)

The recipe yields 16 to 18 7-inch crepes, but you can do what I did and divide it into three, either that or freeze the leftovers.

3 large eggs

1 cup whole milk

2/3 cup water (here I did milk as well since I was using 2% milk instead of whole milk)

1 cup plus 2 tablespoons unbleached all purpose flour

1/4 teaspoon salt

5 tablespoons unsalted butter, melted

Cooking spray for greasing the pan

1. Using a blender, food processor, immersion blender, or whisk, combine the eggs, milk, water, flour, and salt, beat until smooth. Scrape down the sides and bottom of the bowl once. Add the melted butter. The butter will be the consistency of cream; adjust the consistency, if necessary. Conver and refrigerate 1 to 2 hours. (The batter can be prepared to this point 1 day ahead and refrigerated until ready to use. Bring the batter back to room temperature and add the butter just before baking.) If your batter is lumpy, strain it.

2. Lightly grease a seasoned crepe pan or a 9 to 10 inch nonstick frying pan with cooking spray and heat over medium heat until hot. Stir the batter to avoid separation. Working quickly, remove the pan from the heat and pour in about 3 tablespoons of batter, tilting and rotating the pan to completely cover the bottom. If the batter does not spread quickly, it is too thick and needs to be thinned with water. If the batter stiffen when poured into the pan, the pan is too hot. If the crepes have holes, fill in with a few drops of batter. Plan on a few uneven crepes at first while regulating the heat of the pan and thickness of the batter.

3. Cook until the bottom is brown and the top dry, less than 1 minute. Turn the crepe over with a spatula and cook the second side until speckled, about 20 seconds. Slide the crepe onto paper towels or a clean dish towel. Repeat with the remaining batter, stacking as the crepes are done and spraying with cooking spray only if they are sticking. (Crepes may be cooled, transferred to a heavy-duty plastic bag and refrigerated up to 3 days or frozen up to 1 month. Let refrigerated crepes stand at room temperature 1 hour before filling. Completely defrost frozen crepes before using.)

For the filling:

dulce de leche, 1 or 2 tablespoons per crepe, but it depends on your sweetness level

Spread the dulce de leche down one side of the crepe and make a roll, or spread whichever way you want really and fold in a triangle or however you want really. Make sure the crepe is freshly done or reheat it quickly in the microwave or covered with aluminum foil in the oven making sure they don´t dry out. Some restaurants in Buenos Aires heat up the crepes when they are already filled with the dulce de leche, but I find that only leads to overly hot dulce de leche… which turns to burn people´s mouth (yes, I do speak from experience!).

8 Comments

Filed under Argentina, food, sweet

8 responses to “Argentina 101 part IV: Panqueques con dulce de leche

  1. this looks awesome! So simple yet absolutely divine. I’ve never made crepes before but if I were going to venture out, I’d take the dulce de leche way!

  2. Marce! This looks fantastic! I still have some dulce de leche I’ve been hoarding since Buenos Aires…but I look forward to your recipe.

  3. Yum! And one of my favorite birthday breakfasts when I was a kid.

  4. Oh YUM! I have been meaning to make these for awhile–thanks for this recipe! Looks fantastic. (we had these at our wedding reception)🙂

  5. Oh those look so amazing, I just decided that’s what I’m having for breakfast tomorrow. And maybe for lunch and dinner, as well… =) Thannnks!!

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  8. s vilches

    It is very funny to see my childhood favourites featured as something special! It is sort of like having a peanut butter sandwiche featured! Now, can you find a recipe for hand-rolled alfajores? We used to make these at the breakfast table, rolled in coconut if you wished, spread with dulce de leche…sort of like constructing your own Oreo cookie. Nice blog.

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