ĂversĂ€tter detta recept till ditt sprĂ„k... Sidan kommer att uppdateras automatiskt.
Panqueques con Dulce de Leche
Argentine crepes, known as panqueques, are delicate, thin pancakes traditionally served filled with sweet dulce de leche. This simple dessert is a beloved classic.
đ§ Ingredienser
- 250 g All-purpose flour(Sifted for a smoother batter.)
- 3 Large eggs(Room temperature is ideal.)
- 500 ml Whole milk(Can be whole or 2%.)
- 300 g Dulce de leche(For filling. Use a good quality brand.)
- 50 g Unsalted butter(Melted, plus more for greasing the pan.)
- 1 tablespoon Granulated sugar(Optional, for a hint of sweetness in the batter.)
- 1/4 teaspoon Salt(Enhances flavor.)
đšâđł Instruktioner
- 1
Prepare the batter: In a large bowl, whisk together the sifted flour, optional sugar, and salt. In a separate bowl, whisk the eggs until lightly beaten. Gradually add the milk to the eggs, whisking constantly. Pour the wet ingredients into the dry ingredients and whisk until a smooth, thin batter forms. It should have the consistency of heavy cream. Stir in the melted butter until fully incorporated. For an extra smooth batter, you can strain it through a fine-mesh sieve. Let the batter rest for at least 10 minutes at room temperature.
â±ïž 10 minutes - 2
Cook the panqueques: Heat a non-stick crepe pan or a lightly greased skillet over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Pour about 1/4 cup (60ml) of batter into the hot pan, tilting and swirling the pan immediately to spread the batter thinly and evenly across the bottom. Cook for about 1-2 minutes, or until the edges start to lift and the bottom is lightly golden. Carefully flip the panqueque using a spatula or by tossing it, and cook the other side for another 30-60 seconds until lightly golden.
â±ïž 2-3 minutes per panqueque - 3
Repeat with the remaining batter, greasing the pan lightly between each panqueque if necessary. Stack the cooked panqueques on a plate as you go. If they start to stick, you can place a piece of parchment paper between them.
â±ïž 20 minutes - 4
Fill and serve: Once all panqueques are cooked, spread a generous tablespoon or two of dulce de leche evenly over one half or the entire surface of each panqueque. Fold the panqueque in half, then in half again to form a triangle, or roll it up like a cigar. Serve immediately.
â±ïž 5 minutes
đĄ Proffstips
- âEnsure your pan is hot enough before adding batter for even cooking and easy flipping.
- âDon't overcrowd the pan; a thin layer of batter is key to delicate panqueques.
- âIf the batter seems too thick, add a splash more milk. If too thin, add a tablespoon of flour.
- âFor a richer flavor, you can add a teaspoon of vanilla extract to the batter.
⚠Idéer för variationer
Inspiration till din egen version av detta recept
- Serve with fresh berries or sliced bananas.
- Drizzle with melted chocolate or a sprinkle of powdered sugar.
- Add a pinch of cinnamon to the batter for a warm spice note.