Panqueques con Manjar (Chilean Crepes with Dulce de Leche)

Ingredients

• 1 cup All-Purpose Flour
• 1 cup Milk
• 2 large Eggs
• 2 tablespoons Melted Butter
• 1 tablespoon Sugar
• 1/4 teaspoon Salt
• 1 cup Dulce de Leche

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a blender, combine the 1 cup All-Purpose Flour, 1 cup Milk, 2 large Eggs, 2 tablespoons Melted Butter, 1 tablespoon Sugar, and 1/4 teaspoon Salt.
2. 2Blend these ingredients until the mixture is completely smooth, with no lumps.
3. 3Heat a lightly oiled 25.4 cm non-stick crepe pan or griddle over medium heat, which is about 175°C.
4. 4Pour 1/4 cup of the batter onto the hot pan and immediately swirl the pan to spread the batter into a thin, even circle.
5. 5Cook for 2 to 3 minutes on the first side, until the edges start to look dry and the bottom is golden brown. Carefully flip the crepe and cook for another 1 to 2 minutes on the second side, until golden brown.
6. 6Slide the cooked crepe onto a plate. Repeat this process with the remaining batter, making about 4 crepes.
7. 7Spread each of the 4 crepes with the 1 cup Dulce de Leche, then roll them up or fold them into triangles.
8. 8Serve the Panqueques con Manjar immediately.

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