These perfectly soft and tender Panqueques Con Dulce De Leche (or Dulce de Leche Crepes) are every caramel-lovers dream come true whether you enjoy them for breakfast or dessert! Roll, fold, or stack your crepes however you like them just make sure to spread plenty of dulce de leche on each crepe, then drizzle even more creamy dulce de leche over the stack!
Panqueques Con Dulce De Leche Recipe
Have you ever tried something so divinely wonderful that you wonder where it has been all your life? These dulce de leche crepes are one of those things for me!
I grabbed some extra dulce de leche when shopping for a special dessert tart, my pasta frola. It requires a special order item for me, so it’s one of my ‘just because we feel like something extra special’ recipes. A real treat whenever it is made!
So after enjoying the rich deliciousness of such a highly anticipated tart, I wasn’t expecting the simplicity of these easy to make Argentinian crepes to blow everyone away. Wow! The whole family was surprised and thinks that dulce de leche crepes should become a regular treat!
How To Make Panqueques de Dulce de Leche
While these tasty panqueques de dulce de leche are traditionally served in Argentina as a dessert, they make a decadent breakfast as well! They are quick to mix up so gather the following equipment and ingredients to get started:
Dulce de Leche Ingredients
- Dry Ingredients – all-purpose flour, sugar, and salt. All of your basics for making delicious crepes or pancakes!
- Milk – I like whole milk for my best crepes. The fats keep your crepes soft and tender!
- Eggs – part of my 3-2-1 crepe batter recipe ( 3 eggs, 2 cups milk, 1 cup flour ). The eggs are great for binding the batter together and adding richness to these amazing panqueques!
- Dulce de Leche – canned La Lachera and Eagle brand dulce de leche can be found in the ethnic section of most larger grocery stores. It’s a great find and a super easy way to make any dulce de leche recipes!
Use a large mixing bowl or a blender to mix your crepe batter. You will also need an 8 – 10 inch frying pan, skillet, or crepe maker to cook the crepes.
Make the Crepe Batter
- In a large mixing bowl, or a blender, add the dry ingredients including all-purpose flour, sugar, and salt. Whisk to combine.
- Add the eggs and milk and whisk until you have a smooth crepe batter. The batter should run from your ladle like heavy cream, and should not be too watery or too pancake batter-like. Cover and refrigerate for at least 30 minutes.
- Whisk the batter before using as the flour will settle. Heat a frying pan, skillet, or crepe maker to medium heat. Use a pastry brush to lightly coat your pan with cooking oil or butter, then ladle a 1/4 cup portion into the center of the pan. Quickly lift your pan and tilt, circling to spread the crepe batter into a larger circle.
- Cook the crepes for about 1 minute on the first side, until a light golden color. Your spatula should also be able to slide under the edges without sticking or tearing the crepes when ready to be turned. Flip and cook the second side for 30 seconds to a minute, or until golden.
- Remove cooked crepes and stack on a plate until all of your crepes have been cooked.
- Serve your crepes warmed or at room temperature with confectioners sugar, whipped cream and fresh fruit, or heated dulce de leche drizzled over each serving.
More Great Breakfasts
Panqueque Con Dulce De Leche
- 1 cup all-purpose flour
- 1 Tbsp sugar
- 1/2 tsp salt
- 3 large eggs
- 2 cups milk (whole milk is best)
- 13.4 oz dulce de leche (1 can)
- butter (to grease frying pan)
Mix the Panqueques Batter (Crepe Batter)
- In a large mixing bowl, add the dry ingredients including all-purpose flour, sugar, and salt.
- Whisk the dry ingredients together to evenly distribute the sugar and salt.
- Add the wet ingredients including the milk and eggs.
- 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.
- 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.
Cook the Panqueques (Crepes)
- 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.
- Whisk the batter before using as the flour will settle while the batter is resting. Use a 1/4 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).
- 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.
- 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!