Panqueques Recipe

Make batter

In a blender or large bowl, combine 1 cup all-purpose flour, 1 cup milk, 2 whole eggs, 2 tablespoons melted unsalted butter, 1 teaspoon granulated sugar, a pinch of fine sea salt, and 1 teaspoon vanilla extract. Blend or whisk until completely smooth and thin—batter should coat the back of a spoon and be pourable. If batter is thick, add up to 2 tablespoons more milk. Let rest 15 minutes at room temperature (this relaxes the gluten and removes bubbles).

Cook crepes

Heat a 8–10 inch nonstick skillet over medium heat. Lightly brush with 1 teaspoon neutral oil or butter and wipe away excess with a folded paper towel. Pour about 1/4 cup batter into the center and immediately tilt and swirl the pan to spread batter into a thin, even circle (~7–8 inch). Cook 45–60 seconds until edges lift and underside is light golden. Flip with a thin spatula and cook 20–30 seconds more. Transfer to a plate and keep warm under a kitchen towel or in a low oven (90–100°C / 200°F). Repeat to make 8 crepes (you should get ~8 with this batter).

Tips

If crepes stick, slightly increase heat and ensure pan is well oiled. Stack finished crepes between parchment to prevent sticking.

Warm dulce de leche

Place 1 cup dulce de leche in a small saucepan over low heat and stir gently until it becomes soft and spreadable (about 3–5 minutes). If very thick, add 1–2 teaspoons water or cream and stir to loosen. Keep warm on the lowest heat while making caramel.

Make caramelized sugar

In a clean, dry medium saucepan, add 1 cup granulated sugar and 2 tablespoons water. Stir briefly to moisten sugar, then stop stirring. Place over medium heat and let sugar dissolve and come to a simmer. Gently swirl the pan occasionally to promote even melting. Watch closely: sugar will go from amber to deep amber quickly. When it reaches a deep golden-amber color, remove from heat. (If sugar crystallizes, discard and start over.)

Finish caramel sauce

Carefully whisk in 1 tablespoon unsalted butter (optional) until incorporated — the caramel will bubble vigorously. Then whisk in 2 tablespoons heavy cream or 2 teaspoons water (optional) to reach a pourable consistency. If you prefer a thin sauce to drizzle over ice cream, add the cream; for a firmer caramel shell to pour over the plate, omit cream. Return to a low heat just to combine. Let cool slightly but keep warm — it will thicken as it cools.

Fill crepes: Lay a warm crepe on a plate. Spread about 2 tablespoons warm dulce de leche over half of the crepe, then fold the crepe in half and then into a quarter (fold twice) to create a triangle. Repeat for remaining crepes.

Caramelize sugar for crunch (optional variation): If you want a crisp caramel shard or thin crisped sugar topping, spoon a small amount (1–2 teaspoons) of hot caramel onto a silicone mat or parchment and spread thin; let cool and harden, then break into shards to garnish the plate and ice cream.

Plate: Arrange 2 folded crepes per serving on warmed plates. Place 1 scoop of vanilla ice cream alongside or on top of the crepes. Drizzle warm caramel sauce over the crepes and ice cream (about 1–2 tablespoons per serving). Sprinkle a very light pinch of flaky sea salt over the caramel/ice cream to enhance flavor. Dust with powdered sugar if desired and add berries or mint as garnish.

Serve immediately: The contrast of warm crepes and dulce de leche with cold vanilla ice cream and warm caramel is best served right away.