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