Let’s continue with something simple! Pancakes! The difference is the filling, which I might say positively surprised the whole family!
Ingredients
- 250 ml milk
- 125 ml water (or more milk)
- 2 large eggs
- 150 g wheat flour
- 1 tbsp sugar
- Pinch of salt
- 1 tbsp melted butter or neutral oil (plus a little for the pan)
- 300–400 g dulce de leche (ideally ‘repostero’ if available)
- Optional: vanilla, orange zest, or a splash of rum (adults only)
Steps
- Make the batter: Whisk milk, water, eggs, sugar and salt. Whisk in flour until smooth. Stir in melted butter/oil. Rest 10 minutes.
- Cook crêpes: Heat a nonnstick pan over medium. Lightly oil. Pour ~60 ml batter and swirl thinly. Cook 45–60 sec; flip and cook 15–30 sec.
- Fill & roll: Spread dulce de leche on each warm crêpe. Roll (or fold into quarters).
- Serve: Warm briefly in the pan or 5–7 min in a 160°C oven if you want extransoft filling
Tips
- Make ahead: batter keeps 24 h in the fridge; cooked crêpes keep 2 days (covered).
- Finishes: icing sugar, sliced banana, toasted nuts, or a drizzle of chocolate.
Lambros' kitchen travellog 