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Panqueques con Dulce de Leche

Name: Panqueques con Dulce de Leche
Total time: 40 min
Yield: Serves 4
Cuisine: Uruguay
Ingredients: 120g All-purpose flour; 2 Egg; 300ml Milk; 20g Butter; A pinch Salt; 1 can (397g) Sweetened condensed milk; 2 tbsp Granulated sugar

Dessert

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Thin crêpes rolled around dulce de leche and finished with burnt sugar — a classic Uruguayan dessert.

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📖 The Story Behind This Dish

In Uruguay, 'panqueques' are thin like crêpes, and spreading them generously with the milk caramel dulce de leche and rolling them up is a classic dessert. Restaurants often sprinkle the top with sugar and torch it or sear it with a hot iron for a crisp caramel crust. Uruguayans love dulce de leche with just about everything.

🌆 Where it's eaten: At a parrillada (grill house) in Montevideo, a knife cuts into a burnt-sugar crêpe served after the meal and caramel oozes out.

🥕 Ingredients (serves 4)

All-purpose flour 120g
Egg 2
Milk 300ml
Butter 20g
Salt A pinch
Sweetened condensed milk 1 can (397g)
Granulated sugar 2 tbsp

👩‍🍳 Instructions

Put the unopened can of condensed milk in a pot and simmer in plenty of water for 2 1/2 hours, then cool, to make dulce de leche (keep the can submerged at all times).
Mix the flour, eggs, milk, melted butter, and salt and rest 30 minutes.
Brush a frying pan thinly with butter, pour in a thin layer of batter, and cook on both sides.
Spread the crêpes with dulce de leche and roll up.
Sprinkle the tops with sugar and caramelize with a torch or hot spoon.
Plate.

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