Panqueques Celestinos
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Chilean crepes filled with manjar

*Makes 4 servings*

1 c whole milk
2 large eggs
1 t pure vanilla extract
Pinch salt
¾ c all-purpose flour
2 T butter (and more for cooking)
1 c manjar
Powdered sugar

In a medium bowl, whisk the eggs and the milk until combined.
Add the vanilla and salt. Stir in the flour, a little at a time, until 
well combined. Let the batter rest about 30 minutes.
Melt 2 T of butter in an 8-inch nonstick skillet over medium heat. Stir
into the batter. Heat a little more butter or oil into the skillet. Pour
a scant 1/3 c batter into the pan. Tilt the pan slightly to cover the 
entire surface with a thin layer of batter. Cook over medium heat until 
light brown on the bottom. Turn the crepe with a spatula and brown the 
other side. Repeat until all batter is used (about 8 crepes). Stack the 
crepes on a plate until ready to serve.
Preheat the broiler.
Spread each crepe with 1 to 2 T of manjar and roll tightly or fold in 
quarters. Place the crepes on a baking sheet and dust generously with 
powdered sugar. Broil until the sugar is lightly caramelized. Serve at once.