Chilean panqueques with banana and manjar are thin sweet crepes spread with manjar, Chile’s dulce de leche, and filled with banana slices caramelized in butter and sugar, finished with powdered sugar. They take 20 minutes of preparation and about 40 minutes of cooking, and serve 4.
It is one of the favorite sweet combinations of Chilean families, simple to make and perfect as a dessert or for the afternoon tea called once.
How to Make Panqueques with Banana and Manjar?
A thin crepe batter of flour, eggs, sugar, and milk is cooked into delicate panqueques. Banana slices are caramelized in butter and sugar for 5 minutes, and each crepe is spread with a thin layer of manjar, filled with the bananas, and rolled or folded.
Nutritional Information
Each serving of panqueques with banana and manjar contains approximately 790 kcal, 15 g of protein, 25 g of fat, 145 mg of cholesterol, 129 g of carbohydrates, 76 g of sugars, 4 g of fiber, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Panqueques with Banana and Manjar Recipe
Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4
Ingredients
Panqueques
- 200 g (1⅔ cups) of all purpose flour
- 200 ml (¾ cup plus 1 tablespoon) of milk
- 80 g (⅓ cup plus 1 tablespoon) of sugar
- 2 eggs
- Oil for the pan
Filling
- 4 ripe bananas
- 250 g (¾ cup) of manjar (dulce de leche)
- 75 g (5 tablespoons) of butter
- 20 g (1½ tablespoons) of sugar
- 1 tablespoon of powdered sugar
Instructions
- Sift the flour into a medium bowl, add the eggs and sugar, and whisk, adding the milk little by little until the batter is light and lump free.
- Heat a crepe pan or nonstick skillet with a few drops of oil. Pour in a small ladleful of batter and spread it thin and even. Cook until set and lightly golden, flip, and brown the other side. Repeat with the rest of the batter.
- Choose ripe but firm bananas without bruises. Peel them, remove any strings, and cut them into ½ cm slices.
- In a small nonstick skillet, melt the butter over medium heat, add the banana slices and sugar, and cook, stirring gently, for 5 minutes until caramelized. Remove from the heat.
- Spread each panqueque with manjar to taste, fill with the caramelized banana, and roll or fold. Serve right away, dusted with powdered sugar if you like.
Additional Tips
Pick bananas at the right point
Use bananas that are sweet with lightly speckled skins but not soft or overripe, so they hold their shape when caramelized.
Do not overfill
A thin layer of manjar and a few banana slices are enough. Overfilled panqueques tear when you fold or roll them.
Store them unfilled
Keep leftover panqueques in the fridge in an airtight container for up to 2 days, without filling, and fill them just before serving.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Manjar | Hazelnut spread | 1:1 | Chocolatey |
| Manjar | Jam | 1:1 | Fruitier, lighter |
| Eggs | Flax egg | 1 tablespoon ground flax + 3 tablespoons water per egg | Egg free |
| Sugar in the batter | No sugar | Omit | Less sweet, the filling is enough |
Frequently Asked Questions (FAQs)
1. What quantities do I need for 4 people?
For the batter, 200 g of flour, 200 ml of milk, 80 g of sugar, and 2 eggs. For the filling, 4 ripe bananas, 250 g of manjar, 75 g of butter, 20 g of sugar, and 1 tablespoon of powdered sugar.
2. Which bananas are best?
Ripe but firm bananas with lightly speckled skins and no soft spots. Overripe bananas fall apart in the pan.
3. How do I keep the panqueques from tearing?
Do not overfill them, and cook them until set and lightly golden on both sides so they are strong enough to fold.
4. Why does my batter have lumps?
It happens when the flour is not sifted or the milk is added all at once. Sift the flour, mix it with the eggs and sugar, and add the milk gradually while whisking.
What Is Manjar?
Manjar is the Chilean name for dulce de leche, a thick caramel made by slowly cooking milk and sugar. It is the most beloved sweet filling in Chile, used in panqueques, alfajores, cakes, and pastries.
Other Fillings
Beyond banana and manjar, Chilean panqueques are filled with jam, hazelnut spread, peanut butter, pastry cream, or fresh seasonal fruit, which makes this basic recipe endlessly versatile.
Did You Know?
The Spanish word panqueque comes from the English pancake, although in Chile it describes a thin crepe rather than a thick American style pancake.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Sweet Panqueques Recipe
- Chilean Homemade Manjar Recipe
- Chilean Banana Loaf Cake Recipe
- Chilean Orange Pancake Cake Recipe
