Panqueques de Dulce de Leche

In a mixing bowl, whisk together 2 eggs, 1 cup of milk, 1 cup of flour, and 2 tablespoons of melted butter until a smooth, lump-free batter forms. Let the batter rest at room temperature to allow the gluten to relax.

Heat a small non-stick skillet or crêpe pan over medium heat and lightly grease it with a small amount of butter, wiping away any excess with a paper towel.

Pour approximately 3 tablespoons of batter into the center of the pan, immediately tilting and swirling the pan to spread the batter into a thin, even circle. Cook until the edges begin to lift and the surface appears set.

Carefully flip the panqueque using a thin spatula and cook the second side until lightly golden. Transfer to a plate and repeat with the remaining batter, stacking the finished panqueques with parchment between them.

Once all panqueques are cooked and slightly cooled, spread a generous layer of dulce de leche across the surface of each one.

Roll each panqueque into a tight cylinder or fold it into quarters, depending on your preferred presentation, and arrange them on a serving platter.

Optionally, warm the filled panqueques in a low oven to slightly soften the dulce de leche and serve immediately, dusted with powdered sugar if desired.