Crepes with Dulce de Leche (friend of ci)
Panqueques con Dulce de Leche (Crepes with Dulce de Leche)
Makes about 8 panqueques
Difficulty Level: Intermediate
→ Panqueques are distant cousins of French crêpes. The French version of a crepe is a thin, pale round disc folded in fourths to serve, resembling a tiny handkerchief. The Argentine version is a little more forgiving. You can make your panqueques as thin or thick as you like, with a lot of browning.
1 large egg
¾ cup all-purpose flour, sifted
¾ cup whole milk
2 tablespoons unsalted butter, cut in 8 pieces and softened
1 cup dulce de leche
Confectioners’ (powdered) sugar (optional)
In a medium bowl, whisk the egg until well combined. Add half of the flour and half of the milk. Whisk until well combined.
Add the remaining flour and milk and continue whisking until well combined and smooth. Let the batter sit for 5 minutes.
In an 8-inch nonstick skillet, melt 1 piece of butter over medium-high heat. Pour ¼ cup of batter into the skillet and tilt the skillet slowly until the batter forms a thin round layer and completely covers the bottom of the skillet. Cook until the bottom is golden brown, about 1 minute.
Use a spatula to carefully flip the panqueque (ask a grown-up for help). Cook until the second side is golden brown, about 1 minute.
Carefully slide the panqueque from the skillet onto a plate. Return the skillet to medium-high heat and repeat steps 3 and 4 with remaining butter and batter, stacking the panqueques on top of eachother on the plate. You should have 8 panqueques total. Turn off the heat.
Working with 1 panqueque at a time, use a small offset spatula or the back of a spoon to spread 2 tablespoons of dulce de leche over the panqueque. Use your hands to roll the panqueque up into a log and return it to the serving plate. Repeat with remaining panqueque and dulce de leche.
Add a spoonful of the confectioners' sugar to the fine-mesh strainer (if using). Use the fine-mesh strainer to dust confectioner’s sugar evenly over the panqueques, gently tapping the sides of the strainer to release the sugar. Serve.
https://americastestkitchen.com/guides/test-recipes/panqueques-con-dulce-de-leche-crepes-with-dulce-de-leche-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=
Makes about 8 panqueques
Difficulty Level: Intermediate
→ Panqueques are distant cousins of French crêpes. The French version of a crepe is a thin, pale round disc folded in fourths to serve, resembling a tiny handkerchief. The Argentine version is a little more forgiving. You can make your panqueques as thin or thick as you like, with a lot of browning.
1 large egg
¾ cup all-purpose flour, sifted
¾ cup whole milk
2 tablespoons unsalted butter, cut in 8 pieces and softened
1 cup dulce de leche
Confectioners’ (powdered) sugar (optional)
In a medium bowl, whisk the egg until well combined. Add half of the flour and half of the milk. Whisk until well combined.
Add the remaining flour and milk and continue whisking until well combined and smooth. Let the batter sit for 5 minutes.
In an 8-inch nonstick skillet, melt 1 piece of butter over medium-high heat. Pour ¼ cup of batter into the skillet and tilt the skillet slowly until the batter forms a thin round layer and completely covers the bottom of the skillet. Cook until the bottom is golden brown, about 1 minute.
Use a spatula to carefully flip the panqueque (ask a grown-up for help). Cook until the second side is golden brown, about 1 minute.
Carefully slide the panqueque from the skillet onto a plate. Return the skillet to medium-high heat and repeat steps 3 and 4 with remaining butter and batter, stacking the panqueques on top of eachother on the plate. You should have 8 panqueques total. Turn off the heat.
Working with 1 panqueque at a time, use a small offset spatula or the back of a spoon to spread 2 tablespoons of dulce de leche over the panqueque. Use your hands to roll the panqueque up into a log and return it to the serving plate. Repeat with remaining panqueque and dulce de leche.
Add a spoonful of the confectioners' sugar to the fine-mesh strainer (if using). Use the fine-mesh strainer to dust confectioner’s sugar evenly over the panqueques, gently tapping the sides of the strainer to release the sugar. Serve.
https://americastestkitchen.com/guides/test-recipes/panqueques-con-dulce-de-leche-crepes-with-dulce-de-leche-kb?sk=7132363561837325AE7F5C200046ECFF&extcode=&sourcekey=&cds_response_key=&cds_tracking_code=&tag=&atc=&Survey_id=&mi_ecmp=