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1
In a medium bowl, sift together the flour, sugar and salt.
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2
In another bowl, beat together the eggs and milk.
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3
Stir in the flour mixture until smooth.
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4
Cover and let rest at room temperature for 30 to 60 minutes.
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5
Place a 7-inch crepe pan or nonstick skillet over medium heat.
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6
Melt 1 teaspoon butter to grease the pan; then ladle in 3 tablespoons batter, tilting the pan as you pour to coat the bottom.
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7
When it starts to brown, after about 30 seconds, flip and cook just until firm, 10 to 15 seconds.
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8
Use butter as necessary to keep the batter from sticking.
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9
Transfer to a plate to cool.
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10
Spread 1 tablespoons dulce de leche two-thirds of the way from the bottom to the top of each crepe.
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11
Fold the left and right sides over by 1 inches and then loosely roll up the crepe from bottom to top, finishing with the top flap of the crepe tucked under.
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12
The rolled crepes can be covered and refrigerated for up to 8 hours.
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13
To serve, preheat a broiler and arrange the panqueque on a broiling dish.
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14
Sprinkle with sugar and heat until caramelized.
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15
Place 1 or 2 crepes on each plate and top with vanilla ice cream.
