Chilean crepes are call panqueques, which really are the same as crepes. Our family recipe is almost the same as the one I’m sharing today by David Lebovitz.
The most traditional filling in Chile is Dulce de Leche. This time, I used a Dulce de Leche with Lucuma, a traditional fruit.
The batter must rest for 1 hour in the refrigerator. So plan ahead.
Visit our collection of Chilean recipes here.
Recipe updated with new photos in July 2016.Print
A easy and delicious recipe.
- 3/4 (180 ml.) cup whole milk
- 2 tablespoons butter, melted
- 3 eggs
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup (110 grams) all-purpose flour
- In the blender place the milk, eggs, flour, sugar, and salt, blend for a few seconds until everything is mixed. Add the melted butter to the machine running on slow and blend until smooth. Transfer to a bowl and refrigerate for at least 1 hour or overnight.
- Remove the mixture from the refrigerator 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 1/4 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 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.
David Lebovitz recipe from his book The perfect scoop.
Keywords: chilean crepes, dulce de leche crepes