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!
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 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).
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.