DessertSnack

Palačinke (Balkan Crêpes)

Name: Palačinke (Balkan Crêpes)
Prep time: 15 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: balkan
Ingredients: 1.5 cup all-purpose flour; 2 pcs egg; 1.5 cup milk; 0.5 cup water; 1 tbsp sugar; 0.25 tsp salt; 2 tbsp vegetable oil; 1 tbsp butter melted, for cooking; 0.5 cup fruit jam (optional); 0.5 cup chocolate hazelnut spread (optional); 1 tbsp powdered sugar (optional)

These thin, tender Balkan-style crêpes are a delightful dessert or snack. They are versatile and can be filled with sweet or savory ingredients, though traditionally enjoyed with jam or chocolate spread. This recipe yields light and airy crêpes perfect for any occasion.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Medium
Per serving: 607 kcal

Allergen information: may contain eggs, gluten, milk, soy, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cupall-purpose flour
2 pcsegg
1.5 cupmilk
0.5 cupwater
1 tbspsugar
0.25 tspsalt
2 tbspvegetable oil
1 tbspbutter, melted, for cooking

filling

0.5 cupfruit jam(optional)
0.5 cupchocolate hazelnut spread(optional)

garnish

1 tbsppowdered sugar(optional)

Equipment

ladle · spatula · frying pan · whisk · large mixing bowl

The method

Step by step

1
In a large mixing bowl, whisk together the all-purpose flour, sugar, and salt.
About 1 min
2
In a separate bowl, lightly beat the eggs.
About 1 min
3
Add the beaten eggs, milk, water, and vegetable oil to the dry ingredients.
About 1 min
4
Whisk until the batter is smooth and free of lumps. It should have a thin, pourable consistency.
About 3 min
Cook’s note: If the batter is too thick, add a little more water or milk, one tablespoon at a time.
5
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes.
Cook’s note: Resting the batter allows the flour to fully hydrate, resulting in more tender crêpes.
6
Heat a 20-24 cm non-stick frying pan or crêpe pan over medium heat.
About 2 min
Cook’s note: A well-heated pan is crucial for even cooking.
7
Lightly brush the pan with a small amount of melted butter before cooking the first crêpe.
Cook’s note: You may not need to butter the pan for every crêpe if it's truly non-stick.
8
Pour a ladle of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.
Cook’s note: The exact amount of batter will depend on your ladle and pan size; aim for a very thin layer.
9
Cook for 1-2 minutes until the edges are lightly golden and the top looks set.
About 1 min
10
Carefully flip the crêpe with a thin spatula and cook for another 30-60 seconds on the second side until lightly browned.
About 1 min
11
Transfer the cooked crêpe to a plate and repeat with the remaining batter, brushing the pan with butter as needed.
About 20 min
Cook’s note: Stack the cooked crêpes on top of each other; the residual heat will keep them warm and pliable.
12
Serve the palačinke warm, spread with your desired filling such as fruit jam or chocolate hazelnut spread, then roll or fold them.
About 1 min
13
Optionally, dust with powdered sugar before serving.

Per serving

Nutrition

55%Score

Calories: 607kcal
Protein: 13g
Carbs: 84.8g
Fat: 23.3g
Fibre: 2.5g
Sugar: 42.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover palačinke in an airtight container in the refrigerator.

Reheating

Reheat gently in a pan over low heat or in the microwave for a few seconds until warm.