🥞 Dulce de leche crepes
Dulce de leche crepes are thin, tender pancakes spread with dulce de leche, the thick milk caramel of South America, then folded and warmed in a pan until the filling softens and the edges caramelise. They are topped with chopped walnuts and a spoonful of cream, giving a rich, very sweet dessert with a gentle crunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 120 g flour
- 2 eggs
- 300 ml milk
- 15 g butter for the pan
- 200 g dulce de leche
- 40 g walnuts, chopped
- 100 ml whipping cream
Method
- Whisk the flour, eggs and milk into a smooth batter and rest 15 minutes.
- Lightly butter a hot pan, pour in a thin layer of batter and cook about 1 minute per side; repeat to make 8 crepes.
- Spread each crepe with dulce de leche and fold into quarters.
- Warm the folded crepes in the pan for 1 minute per side.
- Serve topped with walnuts and lightly whipped cream.
How to make it lighter
- Use a thin layer of dulce de leche: 1 tbsp ≈ 60 kcal.
- Skip the cream or swap it for fresh fruit.
- Have one crepe instead of two as a dessert portion.
History
Panqueques con dulce de leche are a classic home and restaurant dessert in Argentina and Uruguay, where dulce de leche is a national passion. Crepes arrived with European immigrants, and filling them with milk caramel became one of the most typical sweets of the Río de la Plata region.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →