Tableton: Argentinian Millefeuille of Crispy Pancakes and Dulce de Leche

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 2 cups whole milk
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup dulce de leche (store-bought or homemade)
• 1 cup whipped heavy cream
• Confectioners’ sugar for dusting

Instructions:

1. In a large mixing bowl, whisk together the flour, sugar, and salt.
2. In a separate bowl, whisk together the milk, eggs, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth.
4. Heat a nonstick skillet or griddle over medium-high heat. Lightly grease with cooking spray or butter.
5. Pour 1/4 cup of batter onto the skillet and spread it into a thin, even layer. Cook for 1-2 minutes until the edges start to lift up and the bottom is golden brown. Flip and cook for an additional 1-2 minutes on the other side. Repeat with the remaining batter, stacking the pancakes on top of each other as you go.
6. Spread a layer of dulce de leche over each pancake, reserving some for the top layer. On the last pancake, spread a layer of whipped cream on top of the dulce de leche, then top with another layer of dulce de leche.
7. Refrigerate the Tableton for at least 1 hour, or overnight, to allow the layers to set.
8. To serve, dust the top of the Tableton with confectioners’ sugar and cut into squares or rectangles.

Verdict and Serving Suggestions:

The Tableton is a delicious and indulgent dessert that’s perfect for special occasions or when you just want to treat yourself. The crispy pancakes provide the perfect contrast to the creamy dulce de leche and whipped cream. To elevate the presentation, drizzle extra dulce de leche over the top of the Tableton and sprinkle with chopped nuts or fresh berries. Enjoy with a cup of coffee or tea after dinner.