Argentineans and their dulce de leche are inseparable. It's served on just about everything, in every imaginable way. Almost as if there was a colonial-era Iron Chef competition, and the ingredient was dulce de leche. And Willy Wonka won.
Dulce de leche fills alfajores, the famous Argentinean sandwich cookie, it's an helado flavor, it's piped into puff pastry as a filling for facturas, used as almibar between cake layers, even reputedly put on the occasional ham sandwich, though those reports cannot be confirmed. (Perhaps it was Mr. Wonka's sandwich.)
So the natural evolution is that dulce de leche should be put on crepes. These sweetly filled crepes are called panqueques. (Pronounced pahn KAY kays) Not to be confused with an American-style pancake, these are paper-thin and strictly filled with dulce de leche. (The savory version are called Canelones.)
Panqueques are typically served for dessert, but don't let that stop you.
The recipe couldn't be simpler--crepes, spread with dulce de leche. If you want to get really fancy, roll them up and dust them with confectioner's sugar.
So now when Willy Wonka stops by for dinner, you'll know what to serve for dessert.
Additional photos on my flickr photostream, From Argentina With Love.
Crepes filled with Dulce de Leche
For the filling:
1 jar dulce de leche
For the Crepes:
1 cup whole milk
1 cup flour
6 tablespoons water
3 tablespoons of melted butter, plus more for the pan
Blend all the ingredients together in a blender until smooth. Refrigerate for at least 2 hours, or overnight.
Heat a non-stick skillet over medium heat and brush the pan with butter. Stir the batter if it is separated. The measurement for each crepe is about 3 tablespoons if you are using an 8 inch pan, you can use a 1/4 cup filled about halfway. Pour the batter into the pan, rotating the pan with your wrist so that the pan is covered in a thin, even layer of batter.
Return the pan to the heat, cooking thee first side for 30-60 seconds, until the crepe is a golden brown. Gently lift one edge and flip the crepe. Cook the second side for about 30 seconds more.
The first crepe rarely turns out, (just like American pancakes!) so don't get discouraged.
Transfer the crepe to a paper-towel lined plate until filling, or fill immediately (especially yummy because the dulce de lechegets all melty) by spreading one half of the panqueque with dulce de leche. Fold in half, in quarters, or roll into rolls, and serve.