Scorched dulce de leche pancakes (crempogau)
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4
Welsh-style pancakes filled with dulce de leche and finished with a crisp caramelised sugar topping. A twist on traditional crempogau, served with lemon and thick cream.
Ingredients
For the pancakes
- 125g/4½oz plain flour
- pinch sea salt
- 1 free-range egg
- 250ml/9fl oz full-fat milk
- unsalted butter, for frying
For the filling and topping
- 397g tin dulce de leche or caramel
- 4–6 tbsp granulated sugar
- 1 unwaxed lemon, zest and juice only
- extra-thick cream, to serve
Method
Whisk the flour and salt together in a bowl. Add the egg and half the milk and whisk until smooth. Gradually whisk in the remaining milk until you have a smooth batter.
Cover and leave to rest for 30 minutes.
Heat a small frying pan over a medium heat and lightly grease with butter.
Pour in a ladleful of batter and swirl to coat the base thinly. Cook for 1 minute, or until the edges lift and the underside is lightly golden.
Flip and cook for 30 seconds on the other side. Transfer to a plate and keep warm. Repeat with the remaining batter, you should make 4 thin pancakes.
Spread a generous layer of dulce de leche over each pancake and roll into cylinders. Repeat this process with all the pancakes.
Sprinkle the tops evenly with granulated sugar.
Using a blowtorch, caramelise the sugar until golden and crisp. Alternatively, heat a metal searing rod until very hot and press briefly onto the sugar to caramelise.
Finish with lemon zest and a squeeze of lemon juice. Serve with the cream.
