Best Crepe Filling Ideas: Panqueque Con Dulce De Leche (+More Tasty Recipes!)

🧂 Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• ½ teaspoon salt
• 3 large eggs
• 2 cups milk

  (whole milk is best)
• 13.4 oz dulce de leche

  (1 can)
• butter

  (to grease frying pan)

Instructions

• 1 In a large mixing bowl, add the dry ingredients including all-purpose flour,
  sugar, and salt.
• 2 Whisk the dry ingredients together to evenly distribute the sugar and salt.
• 3 Add the wet ingredients including the milk and eggs.
• 4 Mix the ingredients, whisking until the batter is smooth. *The batter should
  pour out from your ladle like heavy cream, neither too watery or too thick like
  pancake batter.
• 5 Cover the bowl with plastic cling film, refrigerate, and set the batter aside to
  rest for 30 minutes, up to an hour, and even overnight.
• 6 Heat your skillet or frying pan to medium heat. Once heated, lightly brush with
  butter or oil. *Reapply your butter or oil as needed between cooking the crepes.
• 7 Whisk the batter before using as the flour will settle while the batter is
  resting. Use a ¼ cup measuring cup or ladle out the crepe batter onto your
  heated skillet or pan, then circle and tilt the pan to spread the batter out.
  Cook for about one minute on the first side, until golden in color and a spatula
  slides under the crepe edges (without sticking).
• 8 Flip your crepe and cook the second side for about 1 minute or until a light
  golden browned color. Remove from heat and repeat with the remaining crepe
  batter. Stack the cooked crepes on top of each other on a plate until all of the
  crepes are cooked.
• 9 Serve the crepes, either warmed or at room temperature, with a generous layer of
  dulce de leche spread onto each crepe. Roll, fold, or stack the crepes to serve.
  Sprinkle with confectioners sugar, whipped cream and fresh fruit, or heat the
  remaining dulce de leche to pour over each serving.

Nutrition Info