Panqueque

Ingredients

• 1 cup flour
• 2 teaspoons sugar
• ½ teaspoon salt
• 4 large eggs
• 1 ¼ cups milk
• 1 tablespoon butter, more as needed
• 1 ¼ cups dulce de leche
• Sugar for sprinkling
• 1 pint vanilla ice cream

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    354 calories; 12 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 50 grams carbohydrates; 0 grams dietary fiber; 34 grams sugars; 10 grams protein; 128 milligrams cholesterol; 284 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Serves 6 to 12

Preparation

1. In a medium bowl, sift together the flour, sugar and salt. In another bowl, beat together the eggs and milk. Stir in the flour mixture until smooth. Cover and let rest at room temperature for 30 to 60 minutes.
2. Place a 7-inch crepe pan or nonstick skillet over medium heat. Melt 1 teaspoon butter to grease the pan; then ladle in 3 tablespoons batter, tilting the pan as you pour to coat the bottom. When it starts to brown, after about 30 seconds, flip and cook just until firm, 10 to 15 seconds. Use butter as necessary to keep the batter from sticking. Transfer to a plate to cool.
3. Spread 1 tablespoons dulce de leche two-thirds of the way from the bottom to the top of each crepe. Fold the left and right sides over by 1 inches and then loosely roll up the crepe from bottom to top, finishing with the top flap of the crepe tucked under. The rolled crepes can be covered and refrigerated for up to 8 hours.
4. To serve, preheat a broiler and arrange the panqueque on a broiling dish. Sprinkle with sugar and heat until caramelized. Place 1 or 2 crepes on each plate and top with vanilla ice cream.

• Good-quality dulce de leche, like La Salamandra, can be purchased at Dean & Deluca or at www.artisansweets.com.