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Armenian White Bean Plaki | Lupia Plaki

Serves 8

This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread.

Ingredients:

1 1/2 cups dried Great Northern Beans, soaked overnight in water
1 Tbsp salt
2-3 medium carrots, peeled and diced
1 celery stalk, diced
1/2 cup diced onion
1 can diced plum tomatoes, drained
2 Tbsp tomato paste
1/3 cup olive oil
8 cloves garlic, quartered
2 Tbsp lemon juice
1 tsp Hungarian paprika
1/2 tsp cayenne
1/2 cup minced fresh parsley and stems
2 cloves, crushed
chopped celery leaves (optional garnish)

Method:

1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done.

2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes.

3. Take off heat and add crushed garlic and celery leaves. Serve warm or cold. Adjust seasonings before serving if necessary.

Beware of Baby.


Armenian White Bean Plaki | Lupia Plaki
Votes: 0
Rating: 0
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Print Recipe
This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread.
Servings Prep Time
8 people 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
8 people 15 minutes
Cook Time
1 1/2 hours
Armenian White Bean Plaki | Lupia Plaki
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This dish can be enjoyed hot or cold. We served the Plaki cold in an Armenian Meza style dinner (cold buffet) and scooped it up with flatbread.
Servings Prep Time
8 people 15 minutes
Cook Time
1 1/2 hours
Servings Prep Time
8 people 15 minutes
Cook Time
1 1/2 hours
Ingredients
  • 1 1/2 cups dried Great Northern beans , soaked overnight in water
  • 1 Tbsp salt
  • 2-3 medium carrots , peeled and diced
  • 1 stalk celery , diced
  • 1/2 cup onions (diced)
  • 15 ounces canned tomatoes , diced plum
  • 2 Tbsp lemon juice
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper
  • 1/2 cup parsley (freshly minced)
  • 2 cloves garlic , crushed
Garnish
  • celery leaves , chopped (optional)
Servings: people
Units:
Instructions
  1. Add beans to a large pot. Add enough water to cover 1″ and salt. Simmer until almost done - cooking times vary - check package guidelines.
  2. Add remaining ingredients, except for crushed garlic and celery leaves, and cook another 30 minutes.
  3. Take off heat, stir in crushed garlic, and add celery leaves (if desired).
  4. Serve warm or cold. Adjust seasonings before serving if necessary.
Recipe Notes

Serve warm or cold. Adjust seasonings before serving if necessary.

Armenian Spiced Feta | Brinza

Serves 4-8

Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices.

Ingredients:

1/2 lb feta cheese
1 Tbsp white wine vinegar
1/4 cup olive oil
1/2 tsp Hungarian paprika
1/2 tsp dried tarragon
1/2 tsp dried oregano
1/2 tsp dried cilantro
1/4 tsp sumac (optional garnish)
2-6 sprigs each of basil, oregano, mint, and chives

Method:

1. Spread fresh herbs down in a shallow serving dish. Slice feta into 4 slices. Arrange on top of herbs.

2. In a small bowl, whisk together vinegar, oil, paprika, and dried herbs. Drizzle over feta. Let sit for at least an hour, or over night. Right before serving, sprinkle with ground sumac.


Armenian Spiced Feta | Brinza
Votes: 1
Rating: 5
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Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices.
Servings Prep Time
4-8 people 5 minutes
Passive Time
1-8 hours
Servings Prep Time
4-8 people 5 minutes
Passive Time
1-8 hours
Armenian Spiced Feta | Brinza
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Spiced feta is wonderful wrapped up in flatbread with fresh herbs. Feel free to improvise on this recipe with your favorite herbs and spices.
Servings Prep Time
4-8 people 5 minutes
Passive Time
1-8 hours
Servings Prep Time
4-8 people 5 minutes
Passive Time
1-8 hours
Ingredients
  • 1/2 lb feta cheese
  • 1 Tbsp white wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp paprika
  • 1/2 tsp tarragon , dried
  • 1/2 tsp oregano , dried
  • 1/2 tsp fresh cilantro , dried
  • 1/4 tsp sumac (optional garnish)
  • 2-6 sprigs basil
  • 2-6 sprigs oregano
  • 2-6 sprigs mint
  • 2-6 sprigs chives
Servings: people
Units:
Instructions
  1. Spread fresh herbs down in a shallow serving dish. Slice feta into 4 slices. Arrange on top of herbs.
  2. In a small bowl, whisk together vinegar, oil, paprika, and dried herbs. Drizzle over feta. Let sit for at least an hour, or overnight.

Cucumber and Yogurt Dip | Jajik

Serves 6

Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day.

Ingredients:

2 cups greek yogurt
2-3 garlic cloves, crushed
2 medium cucumbers, peeled, grated, and squeezed dry with paper towels (see photo at bottom of recipe).
2 Tbsp chopped fresh mint
1 tsp dried cilantro
2 Tbsp olive oil
1/2 tsp salt
1/4 tsp ground sumac for garnish (optional)

Method:

1. Combine all ingredients in a serving bowl, except for sumac. Cover and refrigerate at least an hour or over night for flavors to mingle. If left to sit overnight the liquids will separate. Just stir to combine again.

2. Garnish with ground sumac. Serve with pita chips or lavash (flatbread).

Cucumber and Yogurt Dip | Jajik
Votes: 1
Rating: 5
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Print Recipe
Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day.
Servings Prep Time
6 people 15 minutes
Passive Time
1 hour
Servings Prep Time
6 people 15 minutes
Passive Time
1 hour
Cucumber and Yogurt Dip | Jajik
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Serve this refreshing dip with toasted pita chips. You’ll be cool as a cucumber even on a hot day.
Servings Prep Time
6 people 15 minutes
Passive Time
1 hour
Servings Prep Time
6 people 15 minutes
Passive Time
1 hour
Ingredients
  • 2 cups Greek yogurt
  • 2-3 cloves garlic , crushed
  • 2 medium cucumbers , peeled, grated and squeezed dry with paper towels.
  • 2 Tbsp mint (freshly chopped)
  • 1 tsp dried cilantro
  • 2 Tbsp olive oil
  • 1/2 tsp salt
Garnish:
  • 1/4 tsp ground sumac
Servings: people
Units:
Instructions
  1. Combine all ingredients in a serving bowl, except for sumac. Cover and refrigerate at least an hour or overnight for flavors to mingle. If left to sit overnight the liquids will separate. Just stir to combine again.
  2. Garnish with ground sumac.
Recipe Notes

Serve with pita chips or lavash (flatbread).

Sumakh (Sumac) for Salt in Armenia (POLLS)

There are weeks I spend 10 hours grocery shopping.

Take week 5, for example. Angola. I ran around to the fish market, the latino market, the african market, the health food store… and, just when I thought I was done, I realized I forgot something on the list and I had to head out again.

With a baby, no less.

A baby with needs. For example, Ava likes to eat once in a while. And sleep. And poop. She’s like a ticking time bomb; do too many errands, and she goes off.

Well, this week I did not have to make ANY special trips.

Hurrah!

Thank goodness because it was raining cats and dogs when I got up the gumption to go.

I’ll admit, I am pleasantly surprised at how simple Armenian food is.  It turns out Armenians love hungarian paprika and parsley. They use lemon juice, yogurt, and honey. And they like stuffed vegetables.  Incidentally, this is exactly how my mom cooks. Which is weird.  But also, very comforting.

Ground Sumac/Sumakh

The “strangest” ingredient on my shopping list was ground sumac. I’ll be honest and tell you I’ve never worked with ground sumac before. Before today I was clueless about the stuff.

When I got home, I dug into my bags, opened the packaging and sprinkled some sumac on a spoon to taste. I then pulled up to my cookbooks and did some research.

Here’s what I found out:

– Ground sumac comes from a the berry of a wild sumac bush

– The plant grows all over New England, if you live there and feel comfortable harvesting it yourself (here’s photos of the plant).

– Sumac is native to the Middle East and some families keep it on tables for seasoning, the way Americans keep salt on the table (particularly in Azerbaijan).

– The berry has a striking lemony-tart flavor. The brand I bought also includes salt.

– Dust sumac on meat, salad, rice, pizza, and in dips.

– Sumac is rich purple/red (sumac actually means “dark red”); just a dash can royally dress up a simple dish. 😉

– Digestive aid, antioxidant, and diuretic.

– Mix with honey to make iced tea, or let sit in fridge to ferment slightly.

This week, for double the fun, we have two polls!

Poll #1

Poll #2

Sunshine Award

Cooking my way around the world feels like young love.

One minute I’m giddy with excitement, thinking about what it will be like to cook and feast on the next 3 1/2 years of meals.

The next minute, I’m dumbstruck with awe as I ponder just how many countries I have left in my challenge.

I mean, really.

I’ve done 7 and I’ve got 188 to go… !!!

With an average of 4 recipes per country that’s about … 752 more recipes…

And this week I’m putting together 7 dishes for Armenia alone!

Some one pick me up off of the floor. Please.

***

Now. I’m going to get all mushy on you.

I am so very grateful for YOU, my dedicated readers and fans, who click by to see what’s cooking at Global Table. You keep me motivated and happy! I’ve been both humbled and honored by your interest in my little project. Some of you have even made my recipes! Wow. What a compliment. Thank you.

Less than two months in, the blog is getting quite a bit of attention. I’ve been featured on FOX 23 news and will be in the May issue of TulsaPeople magazine. Who would have thought… (besides, perhaps, my personal cheerleader, my husband… and, of course, my mom).

Most recently Global Table was honored with the Sunshine Blog Award. Super! And, incidentally, what a great name for an award! Again, I find myself so amazed and thankful.

I wish I could fit you all around my Global Table. Wouldn’t that be fun?


Menu: Armenia

Nom, nom. I’m in the grazing mood. Solution? An Armenian Meza buffet for this weekend’s Global Table.

Meza buffets are typically served cold or room temperature. Most of the dishes can be wrapped up or dipped in flatbread, making Meza great picnic food. This meal is vegetarian; add seasoned grilled chicken, beef, or lamb, if desired.

Lavash
Armenian flatbread

Spiced Feta [Recipe]
Feta seasoned with paprika, tarragon, oregano, and sumakh
(tart berry powder available at middle eastern stores)

Jajik (Cucumber Yogurt Dip) [Recipe]
A refreshing blend of cucumbers, yogurt, mint and garlic

Yalanchi Sarma (Stuffed Grape Leaves) [Recipe]
Grape leaves stuffed with rice, onion, currants, pine nuts, and parsley

Lupia Plaki (Stewed White Beans) [Recipe]
Great Northern Beans  stewed with carrots, celery, onion, tomato, and garlic. Seasoned with Hungarian paprika and fresh parsley

Itch (Bulgur Pilaf Salad) [Recipe]
 Bulgur with bell pepper, onion, scallions, fresh parsley, and lemon juice

Revani (Hazelnut Cake in Honey Syrup) [Recipe]
A sponge cake made with ground hazelnut and walnut soaks overnight in honey-brandy-cinnamon syrup.

About Armenian Food: where friendships are… salty?

Sayings stab the truth right in the eye – with just a few simple words they gracefully reveal local culture.

For example, when an Armenian is in the company of good friends they say “We have bread and salt among us.”

Why?

Bread is an Armenian staple. The most popular flatbread is lavash, while the most popular leavened bread is Pideh. Comparing friendship to bread shows how both are basic sustenance to Armenians.

Salt is an essential part of all diets because it is required for basic body function.

“Without sodium, which the body cannot manufacture, the body would be unable to transport nutrients or oxygen, transmit nerve impulses, or move muscles, including the heart.” – Kurlansky, Salt

On top of this, getting sea salt was historically challenging in landlocked Armenia.  Thus, comparing a friendship to salt is a high honor in Armenia.

Ok. Let’s talk Armenian food.

Armenians are known for lush markets filled with endless supplies of dried fruits, vegetables, olives, nuts, spices, and meats (check out the wonderful photos at Uncornered Market). Traditional meals include a healthy balance of fruit, vegetables, and meats, however tourists often don’t stray beyond the popular meat kabob (big mistake!).

Most meals are served with bulgar/bulghur. This grain tastes like a cross between potatoes and rice. If you haven’t tried it, pick some up at the store. It is wonderful and easy to cook.

Bulgar is also a component of the national dish, keshkegh. Keshkegh  is bulgar pilaf with lamb or chicken simmered in a broth with cinnamon and pepper.

Roast vegetables such as eggplant, onion, and garlic are prevalent as well. Meals are often accompanied by yogurt sauce (or even yogurt drink) and cheeses.

Many desserts feature honey. Cakes are soaked in honey overnight and pastries are layered with honey (like baklava). Lighter desserts often include fruit. The Armenian national fruit is the pomegranate, a personal favorite. Over the last few years, pomegranates have become available in most markets during the winter months. Pomegranates taste a lot like cranberry juice. Grapes are grown in Armenia as well and are used in cooking and in wine making.

Monday Meal Review: Argentina

This is meal #7 in my personal challenge to eat one meal from every country in the world.

This week I used my Great Aunt’s dishes for the first time. Her name was Caterina, but we called her Lulla Rina.

Lulla Rina made two of my favorite childhood treats: spaghetti tossed with boiled potatoes and marinara, and braided challah with whole eggs baked inside. She’s been gone a long time now but I still smile when I think of those unusual treats.

The day of our Argentine feast, I carefully unpacked the dishes. Many were missing or chipped, but I pulled out what I could and rinsed them under hot, soapy water. My fingers traced along the hundreds of harmless fractures that spidered across the old china, telltale signs of decades of use. She must have served thousands of meals on those beautiful dishes.

I drank Yerba Mate tea from a teacup she’d once drank from and my heart was with her.

Roasted Seasonal Pumpkin Salad with Arugula and Chevre [Recipe]

What I like most about this dish:

Imagine, if you will… aged goat cheese melts like butter into steaming roasted squash. Baby arugula wilts just slightly. Mint-oregano vinaigrette adds tang. Smashed together, these ingredients are gourmet comfort food.

Honestly, the salad is stellar. This weekend I made it with roasted acorn squash. I’ve always felt pretty luke-warm about acorn squash – given the choice I’d pick a butternut squash for the sweet comforting flavor. However, this salad transforms the acorn squash to craveable, talk of the town kind of food.

What I like least about this dish:

Nothing really comes to mind, so instead I’ll give you a tip. Make sure you roast your squash until soft, or you’ll have trouble mashing the salad together. Also, brushing with olive oil is very important if you do not want a leathery skin to form on the cut end of the squash.

Make this salad. Seriously.

Beef Empanadas [Recipe]

What I like most about this dish:

Beef empanadas have a fun “Superbowl Sunday” kind of vibe to them – a party on a plate if you will. The cayenne gave the empanadas a nice kick, while the hard-boiled egg and green onion were a nice surprise (in fact, if you are trying to sneak eggs into your kids diet, this recipe just might be the way to do it).

What I like least about this dish:

I am not usually a big beef eater, but in small packets like this I’m a fan. The most frustrating part of this recipe is how long it takes to make. For those who are not keen on making their own pastry, feel free to buy premade pie dough and save yourself an hour of trouble. I almost wished I had.

Chimichurri Dipping Sauce [Recipe]

What I like most about this sauce:

Chimichurri should be renamed “Garlic Lover’s Delight.” I enjoyed the fresh parsley and oregano with the garlic but do read my next comment.

What I like least about this sauce:

This sauce will easily overpower most any food. At first I found myself using only a tiny bit of the sauce, however by the end of the meal I was slathering chimichurri all over the empanadas. A bit like culture shock, this dipping sauce scared me at first but then I grew to love it!

Pastel de Papa con Elote (Potato and Corn Pie/Casserole) [Recipe]

What I like most about this dish:

This is a comfort food dish… soft ooey potatoes with sweet corn on top (pureeing the corn actually amplified the natural sweetness a hundred fold). Everyone was a big fan of this side dish – even the pickiest eater will probably be in love.

What I like least about this dish:

I found this dish incredibly filling and should have taken a smaller portion. Be sure to serve with foods with crunchy or firm texture or else you will feel like you’re having baby food for dinner. I also don’t like calling this dish a pie – casserole is much closer to reality.

Crepes with Dulce de Leche [Recipe]

What I like most about this dish:

I’ve always loved crepes. Especially filled with yogurt and fresh fruit (that’s my Saturday morning go-to). I am pleased to have another trick up my sleeve (this can be my Friday night go-to).

My husband had a great idea – to fill these crepes with dulce de leche AND brown sugar bananas (from Antigua and Barbuda).

We served the crepes with hot Yerba Mate tea. I really enjoyed this tea – the flavor was a lot like green tea, but a bit smokier. I totally understand why Argentines love to drink Mate so much!

What I like least about this dish:

Instead of following my recipe, I made the crepes to order and filled as I went. As a result, the dulce de leche cooled off (I should have heated it up more after taking it out of the fridge). I wanted this dessert hot. If I’d rolled the crepes up and put them in a warm oven for 10 minutes before serving, there would be no issue.

Ava’s Corner

This week Ava got her first teeth (two bottom teeth – she’s 8.5 months). She’s in pretty good spirits considering, but she is having a hard time eating. Normally she eats 10 spoonfuls a minute. Lately, she just takes one or two spoonfuls, chomps on her sippy cup for five minutes and then eats another couple of small bites.

Dinner takes a really long time.

It so happens that I almost forgot to feed Ava something from our Argentine meal.  When I did remember, we were already 30 minutes into dinner (I guess it’s a good thing she’s taking as long as she is!).

Even at 30 minutes, she hadn’t really touched the potato and broccoli puree I made her. That’s when it hit me – she’s supposed to sample something from our meal!

I was going to have her try the meat, but it was pretty spicy and I did not want to send her to bed with indigestion. So, she got to try a little of the corn puree from the Potato and Corn Pie. This was her first time trying corn. I mixed it with the homemade puree that I’d already been giving her. She perked up and ate several bites in a row.

I think the sweet corn made her forget about teething for a minute.

Poor baby girl.

Chimichurri Sauce

Serves 4

Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.

Ingredients:

3/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano
1/2 cup olive oil
1/4 cup chopped red onion
1/4 cup red wine vinegar
2 Tbsp water
5 garlic cloves, crushed
1 tsp salt
1/4 tsp red pepper flakes
1/4 tsp pepper

Method:

1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved.

2. Let stand at room temperature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two. Serve at room temperature.

Chimichurri Sauce
Votes: 1
Rating: 5
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Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Chimichurri Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Chimichurri sauce is traditionally served with Beef Empanadas in Argentina. The bold garlic flavor also goes well with any grilled beef.
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Servings Prep Time
4 people 10 minutes
Passive Time
30 minutes
Ingredients
  • 3/4 cup parsley , chopped (fresh)
  • 1/4 cup oregano , chopped (fresh)
  • 1/2 cup olive oil
  • 1/4 cup red onions , chopped
  • 1/4 cup red wine vinegar
  • 2 Tbsp water
  • 5 cloves garlic , crushed
  • 1 tsp salt
  • 1/4 tsp red pepper flakes
  • 1/4 tsp pepper
Servings: people
Units:
Instructions
  1. Combine all ingredients in a food processor or blender. Process until a loose salsa consistency is achieved.
  2. Let stand at room tempature for flavors to meld, at least 30 minutes. Chimichurri can be refrigerated for a day or two.

Potato and Corn Casserole | Pastel de papa con eliote

Makes one 8×8 casserole

Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn? 

NOTE: Recipe updated November 2011 to make it richer and more epic. Depending on the size of your potatoes, you may need more or less milk/butter.

Ingredients:

5 russet potatoes (3 lbs), peeled and boiled
1- 1 1/2 cups whole milk (or as needed to make potatoes fluffy)
3/4 cup melted butter
2 tsp garlic salt
pepper
salt
2 cups frozen corn, thawed
2 Tbsp minced parsley

Method:

1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy.

2. Put potato mixture in a buttered casserole dish.

3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.

4. Pour corn mixture over potato mixture. Bake for 15 minutes. Sprinkle with minced parsley. Serve hot.

Potato and Corn Casserole | Pastel de papa con eliote
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn?
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Potato and Corn Casserole | Pastel de papa con eliote
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Even the pickiest eater will enjoy this simple casserole. What’s better than mashed potatoes and corn?
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Servings Prep Time
6-8 people 15 minutes
Cook Time
30 minutes
Ingredients
  • 5 russet potatoes , peeled and boiled (3 lbs)
  • 1- 1 1/12 cups milk , (or as needed to make potatoes fluffy)
  • 3/4 cup butter , melted
  • 2 tsp garlic salt
  • pepper
  • salt
  • 2 cups corn (frozen), thawed
  • 2 Tbsp parsley , minced
Servings: people
Units:
Instructions
  1. Preheat oven to 425F. In the hot pot you cooked the potatoes, add the drained potatoes. Let steam dry a few minutes (this allows even more milky goodness to get into them). Then add 1/2 cup melted butter (reserve the rest for the corn topping), garlic powder, pepper, and salt. Mash together, adding milk in small amounts until fluffy.
  2. Put potato mixture in a buttered 8x8-inch casserole dish.
  3. Puree thawed corn with remaining melted butter until creamy. If your blender has trouble, add a bit of milk to get it going.
  4. Pour corn mixture over potato mixture. Bake for 15 minutes. Sprinkle with minced parsley.
  5. Serve hot.

Crepes with Milk Fudge | Panqueques de Dulce de Leche

Serves 4

Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.

Ingredients:

For the crepes:

1 cup flour
1 cup milk
2 eggs
1 1/2 tsp vanilla extract
butter

For the dulce de leche: Recipe

Method:

For the crepes:

1. In a medium bowl, whisk all ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture.

2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe.

3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat in a warm oven and serve warm.

For the dulce de leche:

1. Remove label from can of sweetened condensed milk and pierce with two holes on the top.

2. Place in a small pot and fill pot with water. Heat to simmering and maintain water level about 1″ below top of the can at all times. Simmer for about 3 hours.

Crepes with Milk Fudge | Panqueques de Dulce de Leche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
3 1/2 hours 8 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
3 1/2 hours 8 hours
Crepes with Milk Fudge | Panqueques de Dulce de Leche
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Got a sweet tooth? Argentine crepes with dulce de leche will satisfy. The creamy carmel like filling makes this dessert date night material.
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
3 1/2 hours 8 hours
Servings Prep Time
4 people 10 minutes
Cook Time Passive Time
3 1/2 hours 8 hours
Ingredients
For the crepes:
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 whole eggs
  • 1 1/2 tsp vanilla extract
  • butter
For the Dulce de Leche:
  • 1 can sweetened condensed milk
Servings: people
Units:
Instructions
For the crepes:
  1. In a medium bowl, whisk all crepe ingredients together. Set in refrigerator overnight. This important step removes all lumps and makes for a great texture.
  2. Heat a frying pan over medium heat. Add a bit of butter. When pan is hot, add about a 1/4 cup of crepe batter to the pan and swirl it around to spread into a disc shape. When the surface of the crepe no longer changes from looking wet to looking dry, turn over and cook for about 1 minute longer. There should be only light browning on the crepe.
  3. Remove crepe from pan and spread with dulce de leche. Roll up and serve immediately. If serving later, line several rolled crepes in a casserole dish. Reheat in a warm oven and serve warm.
For the dulce de leche:
  1. Remove label from can of sweetened condensed milk and pierce with two holes on the top.
  2. Place in a small pot and fill pot with water. Heat to simmering and maintain water level about 1″ below top of the can at all times. Simmer for about 3 hours.