Why Manjar? What is it?
Anyone who has had the opportunity to travel in Chile has probably noticed the Chilean’s obsession with a dangerously delicious and versatile sweet known as manjar.
Before living in Santiago as an exchange student, I had never heard of this sweet little confection, but now that I have been exposed to the glory of manjar I find myself adding it to everything…and even sneaking a spoonful by itself every now and then. No wonder the Chileans love it so much!
For those of you who have yet to experience manjar in all its glory, here’s a quick description of what it is! Upon first observing this caramel colored goo, I thought it was simply a form of caramel. However, I was quickly corrected by my Chilean host family that manjar is in fact not caramel at all. It is actually a form of condensed milk which has been cooked over a stove.
Manjar can, and is, used for a variety of things including alfajores, cakes, ice cream flavors and much more; however, my personal favorite and a favorite of the Chileans as seen by their restaurant desert menus is Manjar Crepes. In the following article I will share with you how to make this delicious Chilean favorite! Since Manjar is not commonly sold outside of Chile and is very easy to make, I will include both a recipe for Manjar and for the Crepes! Happy cooking!
How long will it take?
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
2 hours 50 min
- water, for boilinng
- 1 can sweetened condensed milk
- 2 cups all-purpose flour
- 4 eggs
- 1 cup milk, at room temperature
- 1 cup water
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 4 tablespoons butter, melted
- DO NOT OPEN THE CAN!!!
- Remove all labels from can, however don’t worry if you aren’t able to get it all off
- Place entire still sealed can in a pot of water so that it is covered entirely (you do not want to place the can in an already boiling pot of water as this will cause the can to change temperatures too quickly).
- Boil the still sealed can of sweetened condensed milk for 2 1/2 hours. Make sure that the can is covered with water the entire time it is boiling, add more water as it evaporates if needed. Do not be alarmed if the can expands a little as the milk cooks, this is perfectly normal.
- After 2 ½ hours cool the can entirely in the fridge, preferably overnight.
- Once completely cool you may open your magically transformed can of manjar.
- To begin the crepes, whisk together the flour and eggs in a large mixing bowl, preferably with tall sides. Add the milk and water gradually while stirring.
- Next add the salt and melted butter and beat until smooth.
- If you are having issues with clumping you may need to pour the mixture into a blender and pulse a few times, however, this is not always necessary.
- Heat a little bit of butter, oil or pam in a frying pan over medium to low heat (After the first crepe you usually do not need to grease the pan since there is enough butter in the batter to prevent sticking)
- Pour or scoop about ¼ to ½ a cup of batter onto the pan. You may need to swirl the batter around to make sure it covers the pan evenly.
- Cook the crepe until the bottom is light brown. Before flipping, gently loosen the edges with a spatula.
- Cook the other side until light brown. Stack finished crepes on a plate to preserve warmth.
- To serve, Lay one crepe in the center of a plate
- Smear a generous dollop of manjar onto one side of the crepe
- Fold or roll crepe In whatever way you desire
- Top with ice cream, whip cream, or yogurt. Enjoy!