DISH RESEARCH · Dessert
Panqueques con Dulce de Leche
Narda Lepes’ panqueques fill cooked pancakes with dulce de leche, fold them into triangles and torch a sugar finish before serving with icing sugar, mint and whipped cream.
About Panqueques con Dulce de Leche
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Narda Lepes’ panqueques de dulce de leche fold their filling into triangles and caramelize a sugar finish with a kitchen torch. Her plate also includes icing sugar, mint leaves and whipped cream alongside the filled pancakes.
The dough fat is melted and mixed with milk, four eggs, flour and a pinch of salt. The batter rests in the refrigerator for twenty minutes.
The pancakes are cooked using the recipe’s conventional cooking approach. A portion of dulce de leche is placed in each before the pancakes are closed into triangles.
Sugar is sprinkled over the folded pancakes and burned with a kitchen torch to form the caramelized finish.
The pancakes are served on plates, dusted with icing sugar and decorated with mint leaves. The measured cream is whipped and offered alongside them.
Ingredients in Panqueques con Dulce de Leche
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Wheat flourbase
- Cow Milkbase
- Buttercooking medium
- Sugarsweetener
- Eggbinder
- Dulce de Lechefilling
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.