Chilean Crêpes Filled
What do you get when
you roll up a crêpe with a filling of manjar?
A heavenly pancake, or panqueque celestino, in Spanish.
Chileans don't eat
pancakes, but they love crêpes, which they call panqueques. They're thinner
and lighter, to allow them to enclose a filling, such as manjar.
Chilean crepes filled with manjar
*Makes 4 servings*
1 c whole milk
2 large eggs
1 t pure vanilla extract
¾ c all-purpose flour
2 T butter (and more for cooking)
1 c manjar
In a medium bowl, whisk the eggs and the milk until combined.
Add the vanilla and salt. Stir in the flour, a little at a time, until
well combined. Let the batter rest about 30 minutes.
Melt 2 T of butter in an 8-inch nonstick skillet over medium heat. Stir
into the batter. Heat a little more butter or oil into the skillet. Pour
a scant 1/3 c batter into the pan. Tilt the pan slightly to cover the
entire surface with a thin layer of batter. Cook over medium heat until
light brown on the bottom. Turn the crepe with a spatula and brown the
other side. Repeat until all batter is used (about 8 crepes). Stack the
crepes on a plate until ready to serve.
Preheat the broiler.
Spread each crepe with 1 to 2 T of manjar and roll tightly or fold in
quarters. Place the crepes on a baking sheet and dust generously with
powdered sugar. Broil until the sugar is lightly caramelized. Serve at once.