There are few things in the world as delicious as dulce de leche crepes. They are a favorite of both Argentine kids and adults, certainly a favorite of mine and I hurry to write down this recipe so I can go to make myself some more. All this said this was actually the first time I was able to successfully make the crepes. I had tried before but I had never been able to flip them successfully. Indeed, the first one I made this time did not come out at all. I learned by my second one, however, that the secret was in having a very hot pan, using only a small quantity of butter, and waiting until the edges begin to brown before flipping it. Once I got that, all the crepes came out great and my guests loved them. The recipe below is my mother's. It will give you about 6 crepes.

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Panqueques de Dulce de Leche

Ingredients

2 cups all-purpose flour

3 cups milk

2 eggs

Dulce de Leche

butter

Instructions

Mix flour, milk and eggs in a blender. Blend well

Heat a frying pan in high. Add a pat of butter and let melt. Pour a thin layer of batter, make sure it reaches all of the saucepan. When it starts to brown (the corners should be a little bit crips), flip and cook for a minute or so on the other side. Remove and spread with dulce de leche. Roll (as you would a cigar) and serve hot.