Panqueques

1. 1

   Mix flour, egg yolk, and milk into a smooth, thin crepe batter.

2. 2

   Heat a crepe pan on medium low and melt 1/4 teaspoon of the butter.

3. 3

   Add 1 tablespoon of batter, and flip the crepe after it sets.

4. 4

   Fill it with dulce de leche, and set aside.

5. 5

   After making all the crepes, heat the rum with sugar, when it ignites, pour over the crepes and serve at once.

6. 6

   Scald milk in heavy bottom sauce pan.

7. 7

   Add all other ingredients, cook on medium low until it turns into caramel, about 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.