1. VIAJEROS DEL MUNDO Around The World In 12 Weeks MI COMIDA - Argentina
SUMMER 2017

2. Panqueques con dulce de leche 3 tablespoons of melted butter
Argentina
Panqueques con dulce de leche
1 jar dulce de leche
For the Crepes:
1 cup whole milk
1 cup flour
2 eggs
6 tablespoons water
3 tablespoons of melted butter
Blend all the ingredients together in a blender until smooth.  Refrigerate for at least 2 hours, or overnight.
Heat a non-stick skillet over medium heat and brush the pan with butter.  Stir the batter if it is separated. The measurement for each crepe is about 3 tablespoons if you are using an 8 inch pan, you can use a 1/4 cup filled about halfway.  Pour the batter into the pan, rotating the pan with your wrist so that the pan is covered in a thin, even layer of batter. Return the pan to the heat, cooking thee first side for seconds, until the crepe is a golden brown.  Gently lift one edge and flip the crepe.  Cook the second side for about 30 seconds more. The first crepe rarely turns out, (just like American pancakes!) so don't get discouraged.
Transfer the crepe to a paper-towel lined plate until filling, or fill immediately (especially yummy because the dulce de leche gets all melty) by spreading one half of the panqueque with dulce de leche.  Fold in half, in quarters, or roll into rolls, and serve.