Breakfast
Pancakes with Dulce de Leche
Thin crepes rolled with dulce de leche, a Rio de la Plata afternoon snack.
Vegetarian
Ingredients
- 200 g of 0000 flour
- 500 ml of milk
- 3 eggs
- 30 g of melted butter
- 1 tablespoon of sugar
- 1 pinch of salt
- 1 teaspoon of vanilla extract
- 300 g of dulce de leche
- Powdered sugar for dusting
Step-by-step
Using a different robot? Switch it here:
- Place the milk, the eggs, the melted butter, the sugar, the salt and the vanilla in the mixing bowl.
- Add the flour and mix 30 sec/speed 5 until you get a smooth lump-free batter.
- Let the batter rest 15 minutes so it hydrates.
- Heat a crepe pan with a touch of butter.
- Pour a ladle of batter, swirl to cover the base and cook 1 minute per side.
- Repeat until you finish the batter, stacking the pancakes.
- Spread each pancake with dulce de leche and roll up or fold into quarters.
- Dust with powdered sugar and serve warm.
Tips
- Resting the batter keeps the pancakes from tearing.
- Cook over medium heat so they brown evenly without burning.
- They are also delicious filled with strawberry or cream.
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