Argentine thin crepe rolled around a generous spread of dulce de leche, sometimes with grated dark chocolate. Bodegon dessert classic; the after-school treat that doubles as a restaurant-table reward.

Panqueques de dulce de leche descend from French crepes filtered through Italian-Argentine kitchens of the 1900s. Bodegones across the country put them on as the standard postre; Cafes Notables flambée them tableside; Las Violetas builds them into a Sunday merienda tower with three rolled panqueques over a pool of warmed dulce de leche and shaved chocolate.

Where to eat Panqueque de Dulce de Leche in Buenos Aires

4 editor picks for Panqueque de Dulce de Leche in Buenos Aires, ranked by editorial score. All Buenos Aires signature dishes · Panqueque de Dulce de Leche across every city.

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Make it at home

Serves 840 minEasy

Ingredients

  • 200g plain flour
  • 2 large eggs
  • 500ml whole milk
  • 1 tablespoon sugar
  • Pinch of salt
  • 30g butter, melted, plus more for the pan
  • 1 teaspoon vanilla
  • 400g dulce de leche
  • 30g dark chocolate, grated (optional)

Method

  1. Whisk flour, sugar and salt in a bowl. In another bowl whisk eggs, milk, melted butter and vanilla.
  2. Pour wet ingredients into dry, whisking until smooth and lump-free. Rest 15 minutes (this matters).
  3. Heat a 22cm crepe pan or non-stick frying pan over medium-high. Brush with butter.
  4. Pour in 60ml of batter, swirl to coat the base. Cook 60 seconds until set and lacy underneath. Flip with a thin spatula, cook 20 seconds. Slide onto a plate.
  5. Repeat with the rest of the batter, stacking the panqueques and keeping warm under a clean towel.
  6. To assemble: spread each panqueque with a heaped tablespoon of dulce de leche, scatter a little grated chocolate if using, and roll up tightly.
  7. Serve two per person, warm or at room temperature.

Editor tip. Rest the batter; the gluten relaxes and the panqueque will be soft instead of rubbery.

Common allergens: Gluten, Dairy, Egg.