Name: Traditional Argentine Crepes with Dulce de Leche
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 crepes (4 servings)
Cuisine: Argentine
Ingredients: 1 cup (125 g) all-purpose flour, sifted; 2 large eggs, room temperature; 1 1/4 cups (300 ml) whole milk; 2 tablespoons granulated sugar; 1/4 teaspoon fine salt; 2 tablespoons unsalted butter, melted, plus more for the pan; 1 teaspoon pure vanilla extract; 1 tablespoon dark rum or brandy (optional); 1 cup (320 g) dulce de leche, at room temperature; 1 cup fresh strawberries, hulled and sliced; Powdered sugar, for dusting; Whipped cream, for serving (optional)

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Panqueques are Argentina's beloved version of thin crepes, made with a tender vanilla-scented batter that's traditionally pan-fried until golden and folded around generous spoonfuls of creamy dulce de leche. Served dusted with powdered sugar and accompanied by fresh fruit, they're a staple at family gatherings and Sunday afternoon merienda across the country.

Prep Time30 mins

Cook Time20 mins

Total Time50 mins

Servings4

Yield8 crepes (4 servings)

Nutrition Facts

Per serving (estimated)

485 kcalCalories
16 gFat
9 gSaturated Fat
70 gCarbs
2 gFiber
38 gSugar
12 gProtein
240 mgSodium
320 mgPotassium
190 mgCalcium
2.5 mgIron
14 mgVitamin C
210 mcgVitamin A

Ingredients

For the crepe batter

1 cup (125 g) all-purpose flour, sifted
2 large eggs, room temperature
1 1/4 cups (300 ml) whole milk
2 tablespoons granulated sugar
1/4 teaspoon fine salt
2 tablespoons unsalted butter, melted, plus more for the pan
1 teaspoon pure vanilla extract
1 tablespoon dark rum or brandy (optional)

For the filling and serving

1 cup (320 g) dulce de leche, at room temperature
1 cup fresh strawberries, hulled and sliced
Powdered sugar, for dusting
Whipped cream, for serving (optional)

Directions

In a large mixing bowl, whisk the eggs and granulated sugar together until pale and slightly frothy, about 1 minute.
Pour in the milk, melted butter, vanilla extract, and rum if using, whisking continuously to combine.
Sift the flour and salt over the wet mixture and whisk just until the batter is smooth and free of lumps—avoid overmixing.
Cover the bowl and let the batter rest at room temperature for at least 20 minutes so the flour fully hydrates and the gluten relaxes.
Heat an 8-inch (20 cm) non-stick crepe pan or skillet over medium heat and lightly brush with a thin layer of melted butter.
Pour about 1/4 cup (60 ml) of batter into the center of the pan, immediately tilting and swirling to coat the surface in a thin, even layer.
Cook for 60–90 seconds until the edges lift and the underside is lightly golden, then flip and cook the other side for 30 seconds. Slide onto a plate and repeat with the remaining batter, buttering the pan as needed.
To assemble, spread about 2 tablespoons of dulce de leche over each warm crepe, fold in half, then in half again to form a triangle, or roll into a cigar shape.
Arrange two crepes on each plate, scatter fresh strawberries alongside, dust generously with powdered sugar, and serve immediately with whipped cream if desired.

Cook’s Notes

Resting the batter is essential—it relaxes the gluten so the crepes stay tender rather than rubbery, and helps prevent tearing during flipping.
If the batter thickens while resting, whisk in 1–2 tablespoons of milk to restore a pourable, cream-like consistency.
Keep finished crepes warm by stacking them on a plate covered with foil or a clean kitchen towel while you cook the rest.
The splash of rum or brandy is a classic Argentine touch that adds warmth and depth to the batter, but it can be omitted for a family-friendly version.
For a savory variation, skip the sugar and vanilla in the batter and fill with sautéed spinach and ricotta, ham and cheese, or shredded chicken with béchamel.