You’ll fall in love with this South American pancake!

8 months ago


Very similar to crêpes or French pancakes, but thinner than regular pancakes, panqueques are Peru’s homemade delights filled with different sweet or savory ingredients. A favorite snack though is made with manjarblanco or dulce de leche, a milk delicacy popular throughout Spain and the rest of the Ibero American countries. In Colombia, dulce de leche is known as arequipe.


Panqueques con Manjarblanco 

Makes 10-12 crêpes


1 cup All-purpose flour

⅛ tsp Salt

½ Tbsp Sugar

4 Eggs

1 cup Milk

½ cup Water

1 tsp Vegetable oil

2 Tbsps Butter

1 cup Dulce de leche

Confectioners’ sugar, for garnish

Fresh strawberries, for garnish

Mint leaves, for garnish

  1. In a bowl, combine all-purpose flour, salt, and sugar. Add eggs and whisk until combined.
  2. Add milk and water, then mix until smooth. Put the batter in the refrigerator for at least an hour.
  3. Heat a crêpe pan over medium heat. Melt a little butter on the pan and add about ⅓ cup of the batter, swirling the pan quickly to cover the surface. The crêpe should be uniform in thickness.
  4. When the edges start to turn lightly golden brown, lift the edge with a metal spatula and turn it upside down in one swift motion. Cook the other side and transfer to a plate. Repeat until all of the batter has been used up.
  5. To assemble, spread some dulce de leche on the crêpe. Fold the crêpe in half and then fold again to make a quarter fold. Sprinkle with confectioners’ sugar and garnish with fresh strawberries and mint leaves.


To make dulce de leche: Immerse a can of condensed milk in a pot of water. Water should cover the can by at least two inches. Cover the pot with a lid and boil the can for 3 hours.  Remove can with tongs and set on the counter to cool completely before opening.


Recipe from Peru Delights

Photographed by Miguel Abesamis of Studio 100


Try these delectable South American desserts for you to indulge in:

Calzones Rotos

Sopa Borracha




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