Argentine pancakes with dulce de leche

pancakes
blend or process the eggs together with the milk, flour, salt, sugar, vanilla essence and corn oil until a smooth and homogeneous paste is obtained. let it rest for at least 4 hours at room temperature, to achieve an incipient lactic fermentation that allows to achieve the ideal texture of the pancakes.
heat a 22 cm diameter non-stick frying pan over moderate heat. spread it with butter with the help of a paper (not with a brush, which could lose hair). pour a ladle of pasta into the center. Tilt the pan so the pasta slides off and covers the entire base in a layer of even thickness. cook until the surface coagulates. turn with the help of a spatula and cook for a few seconds on the other side. remove from pan.
repeat with the remaining pasta, without greasing the pan with butter. stack pancakes as they are done.

stuffed
spread each pancake with a thin layer of dulce de leche and roll up. place them in a thermal source greased with butter; sprinkle them with sugar.
burn with a griddle or gratin for a few minutes on the oven grill, to brown the sugar and warm the sweet. serve immediately.