Panqueque con Dulce de Leche
It's basically a cr?pe filled with creme caramel very popular in my country. With this recipe you can get aprox 16 cr?pes but it depends on the size of the pan. They're really easy to make but they take some time bc you do it one at a time.
Ingredients:
For the batter:
2 eggs
220g wheat flour
1/2 liter milk
30g butter
1 spoon of rum/Grand Marnier/whisky/etc
(Same recipe without the liquor works for manicotti or other savoury recipes)
For the filling:
1/2 kg Dulce de Leche (or maybe Nutella if you don't have/like dulce de leche)
Preparation:
Put the eggs in a bowl, whip them well with a whisk and add half the flour. Keep beating and when it's uniform add half the milk and all the butter that has to be very soft but not really melt. Add the rest of the flour and the rest of the milk beating till the batter is uniform and smooth. It's quite liquid, btw. Cover the bowl and let it rest in the fridge for at least 15 min. (You can keep it in the fridge longer, even for a day or more. It'll separate but if you whip it it's OK again).
Now you'll need a small teflon frying pan (it's easier with a cr?pe pan but not absolutely necessary) that you'll heat on medium heat. I add a little butter to the pan when I do the 1st one but for the rest it isn't necessary. Add batter to cover the bottom of the pan moving the pan in circles to cover all the bottom. Don't try to make them too thin bc they're going to break when you flip them but not too thick either. When the panqueque starts to dry in the edges it's time to flip it. Use a not so big teflon spatula and shake the pan to see if the panqueque isn't stick to the bottom. (Or you can go crazy and flip it in the air. It's something entertaining to do with the kids on a Sunday afternoon. Even if you break a few you can eat them anyway). Keep in mind the 2nd side cooks faster. Stack them on a pile to keep them warm and moist. You can keep them in the fridge for a couple of days.
Then it's time to put dulce de leche on them, roll them up and eat!
Or you can put the filled panqueques in a bigger frying pan, add rum or Grand Marnier or something like that, sprinkle them with sugar and heat. You can served them flamb? but that's for experts, not for me!
^ I've always been too chicken to try to make crepes :P Pancakes I can handle.. I think I'd fail at crepes. In a pinch I've bought ready made ones in the cold section at my grocers :D
The easiest dessert I know how to make -
(http://thegreencuttingboard.blogspot.com/Key-lime-pie.jpg) (http://i256.photobucket.com/albums/hh194/subdemonskadi/keylimejuice.jpg)
Key Lime Pie
Ingredients
5 egg yolks, beaten
1 (14 ounce) can sweetened condensed milk
1/2 cup key lime juice
1 (9 inch) prepared graham cracker crust
Directions
1.Preheat oven to 375 degrees F (190 degrees C).
2.Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell.
3.Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired.
I make this all the time in the summer. I like it better then lemon meringue. Although.. I kind of like the way lemon meringue pie is made with traditional pie crust.. so, I might subsitute pie crust for graham cracker crust this coming summer. But a pre made store bought graham cracker crust makes making this really fast to make. I normally don't even keep a recipe handy.. I just know the basic ingredients needed to have on hand, then follow the directions on the key lime juice bottle.