Original name: Panquecas de doce de leite

Origin: Argentina

4 eggs
500 gr all purpose flour
960 ml milk
1 pinch of salt
2 tablespoons of oil
4 teaspoons of sugar (around 20 gr)
Corn oil to fry
paper napkins
icing sugar to decorate (zucchero a velo)
Dulce de Leche (filling)

Place eggs, flour, milk, salt, oil and sugar in a blender (or mixer). Process until smooth. Heat a nonstick crepe pan with oil (add a little bit of oil to the pan and spread it with the paper napkin) over medium-high heat. Remove pan from heat. Pour a ladle (mestolo) of batter (prepared pancake liquid) into pan; quickly tilt pan in all directions so batter covers pan with a thin film. Cook about 1 minute. Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side. After the crepe is done, fill it with dulce de leche and roll it.

Before serving: sprinkle icing sugar. Don’t add the sugar before, it should be added right before serving.