Panqueques con dulce de leche are one of Argentina’s most beloved homemade desserts: a thin, European-style crepe batter that found in dulce de leche the perfect match to become a family-table classic.
Its simple preparation and comforting flavor made it a staple of birthdays, afternoon snacks, and traditional restaurant menus.
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Argentine Crepes with Dulce de Leche
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 2 of eggs
- 500 ml of milk (about 2 cups)
- 200 g of flour (about 1 2/3 cups)
- 1 tablespoon of sugar
- 1 pinch of salt
- 1 teaspoon of vanilla extract
- 1 tablespoon of melted butter, for the batter and the pan
- 400 g of dulce de leche (about 14 oz)
Instructions
- Beat the batter, in a bowl, beat the eggs together with the milk, sugar, salt, and vanilla extract.
- Add the flour, gradually add the flour, mixing constantly to avoid lumps, until you get a smooth, fluid batter.
- Let it rest, refrigerate the batter for 30 minutes.
- Heat the pan, heat a crepe pan or nonstick skillet over medium-high heat and brush with melted butter.
- Cook the crepes, pour in a ladle of batter, tilting the pan so it spreads thin and even. Cook until the edges lift on their own.
- Flip, carefully flip the crepe and cook briefly on the other side.
- Fill, spread a layer of dulce de leche over each crepe and roll it into a cylinder.
- Serve, arrange the rolled crepes on a plate and serve right away.
Tips for getting it right
- Letting the batter rest helps the crepes come out thinner and more elastic.
- Use a hot pan but keep the heat at medium, so they don’t burn before the edges release.
- Reposteria-style dulce de leche is ideal for the filling since it holds a firmer consistency.
- You can dust the crepes with powdered sugar or shredded coconut before serving.
Traditional variations
- Some families flambé them with orange liqueur, Suzette-style.
- They’re also made with dulce de leche and chopped walnuts as filling.
How to serve
Panqueques con dulce de leche are served warm or at room temperature, as a dessert.
They’re a classic at family afternoon snacks and birthdays throughout Argentina.
Recommended sides
- Whipped cream
- Coffee
- Mate
Did you know?
Crepes arrived in Argentina from Europe, but it was dulce de leche that turned them into a dessert with an identity of its own.
The pairing is so popular it appears both on family tables and on the menus of traditional confiterías across the country.
Frequently Asked Questions
Resting lets the flour hydrate properly, resulting in thinner, more elastic crepes once cooked.
Reposteria-style (baker's) dulce de leche is recommended, since it has a firmer consistency and won't run out when the crepes are rolled.
It's important to wait until the edges release on their own from the pan before flipping, and to use a thin spatula.
Yes, the unfilled crepes can be made in advance and stacked; they're filled just before serving.
