How to Make Spanish Style Pancake Crepe
Whenever you are in Chile or somewhere else in Latin America and your friend invites you over for pancakes…be prepared to be served rolled up pancakes made as crepes filled with dulce de leche or manjar – a caramel sauce over it and possibly confectioners sugar over it.
Our bilingual / bicultural family loves having a Panqueques Chilenos night every once in a while with a special request: Abuelita – Grandma has to make them. Thanks to my Mamá for sharing her recipe and the steps she takes in making them. It sure is a favorite!
The original name for this crepes pancakes is frisuelos which comes from Asturia, Spain. This are now widely made all throughout Latin America and served as pancakes.
In Chile, these crepes are known as pancakes when served using sweet fillings (see our favorite below). On the other hand, these are called crepes when served using savory fillings.
How to Make Perfect Easy to Flip Spanish Crepe Pancake
We used to use regular teflon for making pancakes until we noticed the teflon started to wear off and we just weren’t getting the same results. Pancakes would cook unevenly and stick.
This is what we use to make the pancakes:
Recently we made the switch from using a teflon pan to using this ceramic frying pan and I just can’t believe how much easier it is to make pancakes with it! Nothing sticks and it is just SO easy to wash!
You can easily flip pancakes as the smooth bottom of the pan, allows for easy turning of foods. I strongly recommend it to make Spanish Crepe Pancakes.
Spread this delicious, creamy, caramel spread known as manjar – dulce de leche – cajeta over your pancakes. Or eat it on french bread or even by the spoon! I won’t tell. This is the kind we keep at home that goes so well with our Spanish Crepe Pancakes.
Spanish Crepe Pancake Recipe
Spanish Crepe Pancake Ingredients:
- 3/4 cup whole milk
- 2 tablespoons butter, melted
- 3 eggs
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 3/4 cup all-purpose flour
Spanish Crepe Pancake Directions:
- Combine all ingredients in a blender. Blend all ingredients for a few seconds using this powerful blender until everything is mixed.
- Refrigerate mixture for at least 1 hour before cooking. Transfer it to a bowl and cover it if needed.
- Remove the mixture from the refrigerator and whisk it again by hand once. The idea is to have a mixture with no bubbles.
- Heat your non-stick frying pan, cover it with butter, and cook each pancake. I like to do them the size of the pan. So they can be large enough to fill them up and roll.
- I use a ladle to pour mixture on the pan, about 1/4 of a cup. Then turn your pan so the mixture spreads and cover the whole surface of the pan.
- Cook for 45 to 60 seconds until the edges begin to brown and can be slightly lifted with a spatula to turn the pancake. Or flip them in the air if you are skilled. I haven’t gotten there yet. Soon, hopefully.
- Cook the other side for 45-60 seconds as well.
- Like my Grandma used to say, the first one was a test pancake. So go ahead and eat that one and prepare another one. 🙂 It’s all fun in the kitchen!
- Stack them on a plate and serve warm at the table.
- Spread manjar or dulce de leche. Roll them up and top it with confectioners sugar if desired.
Hope you enjoy this recipe and the dulce de leche will sweeten up your day!
Cuéntame – Tell me in the comments:
How do you like to eat your pancakes?