Let’s make panqueque’s!
So in Uruguay, we have a tradition that when we make canelones, we make panqueque’s. Essentially, it’s basically like a crepe!
I grew up eating these and they’re my favorite. My mom knows to make me extras if she’s making any for a holiday. 🥹
Okay let’s get started!
Ingredients:
125g flour
250 ml milk
2 eggs
Note; You can use all-purpose flour or self-rising flour. If you use self-rising, they’ll be thicker. The milk can be skim if you prefer. I use whole.
Recipe Directions:
1) Put the eggs, flour, and just a splash of milk into a blender. Blend it, scrape down the sides, and keep blending until there are no lumps.
2) Add the rest of the milk and blend again until the mixture is smooth.
3) Refrigerate the batter for about 30 minutes to hydrate the flour. You can skip this step but I don’t recommend it.
4) Heat a pan (or crepe pan if you have it) over very low heat. Add a little butter for flavor and to prevent sticking. Then pour in the first LADLE of batter. That is all you need, just a ladle of it at a time! It’s okay if the first one doesn’t turn out okay.
5) Slowly continue to cook each pancake one at a time. You’ll need to be patient. Add a little bit of butter occasionally for flavor.
Note; Make sure the pan doesn’t get too hot. Don’t try to lift them too early. Cook only briefly on the second side so they stay soft.
6) Stack the pancakes on a plate as you go and cover them with a cloth to keep them from drying out.
7) This is where you can decide what to do. You can leave them like that. Or you can fill them! I choose to use dulce de leche. You’ll spread each pancake, roll them up, folding the edges first so the filling doesn’t spill out.
8) Place them on a dish and if you’d like, sprinkle some powdered sugar and grated chocolate!
You can microwave them for a minute to warm them if you choose. It’s all up to preference. I like mine cold so I stick to the fridge!
Now you’ve made panqueque’s! 😋😋
Making panqueques at home has always been a comforting and rewarding experience for me. The recipe shared here reflects a beloved Uruguayan tradition, and what makes it truly special is the personal touch you add—like choosing to fill them with dulce de leche. One tip I’ve learned through trial is the importance of patience when cooking the panqueques. Cooking them on low heat ensures they remain soft and pliable, which is important if you plan to roll them with a sweet filling. Also, resting the batter in the fridge for about 30 minutes helps deliver a smoother texture without lumps, making the whole process smoother. I usually prepare a batch ahead of time and store them covered with a cloth to retain moisture—this keeps them from drying out as you cook the others. When it comes to fillings, while dulce de leche is the classic choice, you can experiment with other spreads like Nutella, fresh fruits, or even savory fillings like ham and cheese for variety. Heating panqueques is another personal preference. While I enjoy them cold straight from the fridge—especially filled with dulce de leche—warming them slightly in the microwave (about 30 to 60 seconds) can melt the sweet filling and bring out the aroma beautifully. Lastly, sprinkling powdered sugar and grated chocolate enhances not only the taste but also creates an inviting presentation that will impress friends and family. These small details turn simple panqueques into a delightful dessert experience that connects you to Uruguayan culture and tradition.
This looks like such a good dish! I make my husbands grandmother's recipe for Norwegian thin pancakes and it looks similar but I've never made them with dulce de Leche before