Panqueques con Dulce de leche or crepes are very popular in South America. Dulce de leche is the most popular filling for panqueques in Argentina and Chile, and it can be served as a delicious dessert or a snack mid-afternoon with tea or coffee.

In Chile, Dulce de Leche is called Manjar. In both countries, supermarkets offer infinite brands and combinations of Dulce de Leche, and many are making their way into the USA market. Play around and find your favorite!

What Dulce de Leche do you recommend?

I like the canned Dulce de Leche, La Lechera brand (made in Chile) Amazon-affiliated link. Easy to find in Latino markets in the USA or at Walmart or Safeway.

What crepe pan do you recommend?

I like the NorPro brand. You see that one in the recipe video. I also use it to make Torta de Panqueques (a thin cake layered). Buy it on Amazon (affiliate link)

Are crepes and Panqueques the same?

Yes, they are. You could argue that crepes are usually folded in 4, and Panqueques are rolled.

Follow this recipe to make Dulce de Leche from scratch (with milk and sugar).

These crepes are neither sweet nor salty, so you can play with the filling. Savory crepes are very popular in Chile, too. I like mine with spinach or corn and chicken in white sauce.

Panqueques con Dulce de Leche

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Pilar Hernandez
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 8
Category: Sweets
Method: Cooked
Cuisine: Chilean

Print Recipe

Description

An easy and delicious recipe. Perfect for dessert or snack.

Ingredients

Units

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

Cook Mode Prevent your screen from going dark

Instructions

Place the milk, eggs, flour, sugar, and salt in the blender, and blend for a few seconds until everything is mixed.
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.
Remove the mixture from the refrigerator for about 30 minutes before making the crepes and beat with a whisk for 30 seconds.
Heat a nonstick pan about 23-25 cm in diameter over medium-high heat until water droplets dance and jump before evaporating.
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 ;).
Stack cooked crepes on a plate and keep them covered with a clean kitchen towel.
Once cooked, crepes can be frozen, tightly wrapped in plastic wrap, and then in foil for up to 2 months, thaw on the counter.
Fill with two tablespoons of Dulce de Leche and roll.
Serve warm.