Tag Archives: Spanish Food

How to Make Spanish Pancakes with Dulce de Leche

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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


The Spanish Crepe Pancake is made with a VERY thin mixture prepared in a blender just like the Dutch Pancake, although cooked and served differently.  

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. 

GreenLife Soft Grip Ceramic Non-Stick 7GreenLife Soft Grip Ceramic Non-Stick 7

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.

 

 

La Lechera Dulce De Leche, 13.4 Ounce ContainerLa Lechera Dulce De Leche, 13.4 Ounce Container

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.

The KEY ingredient to fill sweet pancakes is using Dulce de Leche. You can find it at most grocery stores as well as Amazon Pantry.

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:

  1. Combine all ingredients in a blender. Blend all ingredients for a few seconds using this powerful blender until everything is mixed.  
  2. Refrigerate mixture for at least 1 hour before cooking. Transfer it to a bowl and cover it if needed. 
  3. Remove the mixture from the refrigerator and whisk it again by hand once. The idea is to have a mixture with no bubbles. 
  4. 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. 
  5. 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. 
  6.  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. 
  7. Cook the other side for 45-60 seconds as well. 
  8. 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! 
  9. Stack them on a plate and serve warm at the table.
  10. 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? 

 

Fabi

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Easy Spanish Black Bean Soup Recipe Made with Dry Beans

Whenever you are in Florida, you are sure to find Black Bean Soup or Frijoles at just about every restaurant as a side dish. In our bicultural family, we like to make this soup using dry beans to make it extra hearty. It is just so easy to make and it sparks conversations about Central America’s geography, play Spanish music in the background, and learn to say frijoles-porotos-beans so that we adequately know what they are called depending on where we are.

In Chile, black beans are known as porotos negros. In Central America – Costa Rica, Puerto Rico, they are known as frijoles. In English, they are called Black Beans.

 

This post may contain affiliate posts to help you find the best products. 

 

Make Quick Dry Beans Using a Instant Pot- Pressure Cooker

Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker, 6Qt, 1000W (updated model)Instant Pot IP-LUX60 V3 Programmable Electric Pressure Cooker, 6Qt, 1000W (updated model)

If you want to make quick dry beans without needing to spend extra time soaking them, I recommend using a pressure cooker. That is what we have used my entire life. In fact, a pressure cooker is a staple of every Spanish kitchen. Everyone has one! 

The Instant Pot has come and made it way easier than it used to be. 

Just dump the ingredients, push button, cook, and serve. 

 

As an alternative to using the Instant Pot, you can use Black & Decker’s pressure cooker. It’s available on Amazon and has excellent reviews! Get it here.

Spanish Black Bean Soup Recipe 

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Spanish Black Bean Soup Ingredients

  • 1 lb of dry black beans – this is the brand I prefer
  • 1 medium onion – finely chopped
  • 1 red bell pepper – finely chopped
  • Oil to sauteée the onion and red bell pepper
  • 3 cloves of garlic – minced (or more if you’d like!)
  • 2 quarts Chicken stock 
  • Additional spices: Paprika and cumin
  • Salt to taste

To garnish Black Bean Soup:

What you have in stock, our preferences are avocado, fresh tomato, cilantro. 

For extra creamy soup, add sour cream when serving warm soup. 

How to Make 2 Meals using Black Beans Soup 

Badia Sazon Tropical With Coriander And Annato, 6.75 ozBadia Sazon Tropical With Coriander And Annato, 6.75 oz

What I love about making Black Bean Soup is that I am able to get two different dishes from one. We eat Black Bean Soup the first day, then Black Beans and Rice on the second day using the leftover soup.  

I simply make yellow rice using this key spice to make Latin Rice for our Black Beans!

Black Beans Soup Directions:

  1. Sautée the onions, red bell pepper, and garlic using oil. Add paprika and cumin to it. 
  2. Add dry black beans and chicken stock. Select Pressure Cooker. Cook for 45 min. to an hour. Or until beans are soft and tender. Make sure to cook them with plenty of liquid!!! 
  3. Serve and use toppings for more flavors! 
  4. Enjoy!

 

Cuéntame – Tell me:

What is your favorite dish to make in the Instant Pot? 

If you liked this recipe, please share with your friends! 

Fabi

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