Dulce de Leche by Josephine Caminos Oria

Dulce de Leche: Recipes, Stories, & Sweet Traditions by Josephine Caminos Oria is a cookbook and memoir rolled into one. The Buenos Aires born author and founder of La Dorita, a small-batch, all-natural line of dulce de leche products, shares stories and recipes dating back to when the family moved to America and she cooked by her grandmother Dorita’s side.

The book is beautiful with lovely illustrations throughout and includes five recipes for variations of dulce de leche alone! Josephine shares soulful recipes that will start your day off with breakfast and end with a comforting dinner followed by a luscious dessert.  With recipes for Pancetta & Goat Cheese Popovers, Dulce de Leche Chocolate Empanadas, Orange Glazed Roast Turkey and Pepita Granola – this book will supply you with a soulful variety of dishes from Josephine’s kitchen.

Special thanks to Burgess Lea Press and the author for sharing this delicious recipe with us. Head over to our contest page to enter our giveaway for a chance at one of three copies. 

PANQUEQUES con Dulce de Leche (serves 10)

Panqueques are one of Gastón’s specialties. Should you ask him to share his recipe, he’s quick to answer, “It’s easy. Three-two-one: three eggs, two cups of milk and one cup of flour.” Like my Grandma Dorita’s, Gastón’s recipes are often vague. Fortunately, I was brought up in a kitchen with ambiguous directions and inexact measurements-puñados, dedos, pizcas y poquitos (handfuls, fingers, pinches and little bits). These panqueques are to the Argentine what crêpes are to the French, but slightly thicker, lighter and fluffier. Panqueques are easy to make and fun to serve; just remember that you’ll need to wait a few hours for the batter to chill.

3 large eggs
2 cups milk
1 cup all-purpose flour, preferably unbleached
4 tablespoons butter, melted, plus more for coating the pan
2 tablespoons granulated sugar
¼ teaspoon salt
Traditional or dark chocolate dulce de leche, for serving

Put the eggs, milk, flour, melted butter, sugar and salt in a blender and blend for 30 seconds or until smooth. Scrape down the mixture from the sides of the blender and repeat if necessary. Cover and chill for at least 1 hour (2 hours is preferable) and up to 24 hours.

If the chilled batter has separated, gently stir it until it comes back together. Lightly butter a 6- or 7-inch nonstick pan and heat over medium-high heat until hot. Lift the pan from the heat and pour in 2 to 3 tablespoons of batter, tilting and rotating the pan to coat the surface. Return the pan to the heat and cook the panqueque until almost dry on top and lightly browned on the edges, about 1 minute. Loosen the edges with a spatula and, using your fingers or a spatula, flip over the panqueque and cook the other side for about 15 seconds, or until lightly browned.
Make more panqueques with the remaining batter in the same manner, wiping the pan with butter (we peel back the paper on the stick of butter and wipe it on the pan), as needed, and stacking the panqueques after they are cooked.

To serve: Spread the top of each panqueque with about 2 teaspoons of dulce de leche and fold or shape as desired.

The unfilled stack of panqueques keeps, wrapped in plastic wrap, in the refrigerator for up to 3 days. Spread with dulce de leche just before serving.

Photo Credit: Kathy Wolfe
Text Credit: c/o Burgess Lea Press, an imprint of The Quarto Group


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  • apattin  on  March 26, 2017

    I have made dulce de leche from scratch several times. YUM

  • rchesser  on  March 26, 2017

    I've sous vide sweetened condensed milk to make dulce de leche a couple of times, it was great!

  • gjelizabeth  on  March 26, 2017

    I've boiled a can of Eagle Brand Sweetened Condensed Milk on the stove. It was tasty and I'm curious how traditionally-made dulce de leche will differ in its taste.

  • sgump  on  March 26, 2017

    No, I've never before made dulce de leche (unless you count the shortcut method of boiling sweetened condensed milk).

  • jezpurr  on  March 27, 2017

    No I haven't, but would try!!!^_^

  • nadiam1000  on  March 27, 2017

    I made it once in a mini crockpot, took several hours. I am not sure where I got the recipe, but it worked well.

  • annmartina  on  March 27, 2017

    No I haven't but I should.

  • hippiechick1955  on  March 27, 2017

    I have made it, numerous times but I'm sure I can improve on it with some help.

  • JenJoLa  on  March 28, 2017

    I haven't tried to make Dulce de Leche but I think I have something to add to my bucket list!

  • LarissaPrusak  on  March 28, 2017

    I never made Dulce de Leche from scratch but it is on my to do list. The Apple cake sounds delicious.

  • lebarron2001  on  March 28, 2017

    No, I have never made it.

  • fiarose  on  March 30, 2017

    I've made dulce de leche before! my friends and i were in argentina and were inspired, had to try out a recipe.

  • anastasiiap  on  March 30, 2017

    No, I haven't

  • echilt5  on  April 1, 2017

    I have never made dulce de leche, but I'm willing to try to!

  • Siegal  on  April 6, 2017

    I've never made my own before

  • t.t  on  April 7, 2017

    I've never made it before.

  • FireRunner2379  on  April 8, 2017

    I've made Dulce de Leche on numerous occasions for cakes and ice cream. It tastes much better that the jarred variety!

  • ltsuk  on  April 8, 2017

    I have not made it but I have eaten it enough that I need to find out how to make it and use it. Other than just eating it with a spoon 😉

  • HokieCarrie  on  April 11, 2017

    I am terrible at cooking things that seem difficult. I psyche myself out. As a result, thought I LOVE dulce de leche, I have never made it. My husband has, though, so I still get to eat it even if I've never made it.

  • lgroom  on  April 15, 2017

    No, I haven't.

  • RSW  on  April 17, 2017

    No and would love to try.

  • edyenicole  on  April 22, 2017

    No, I've never made it before.

  • imaluckyducky  on  April 23, 2017

    Make it every year!

  • AnnaZed  on  April 27, 2017

    No, I have never made dulce de leche before. I can remember many years ago reading a recipe that involved taking a can of evaporated milk and leaving it (unopened) on the pilot spot of a gas stove (back when gas stoves had pilots) all day] and thinking "oh no, I'm not doing that." I lived on New York's Lower East Side at the time, so I could get it anywhere. Now I want to make it, and I am sure that there are more sensible ways to do so in this book!

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