You have to try these Croatian Palačinke Pancake Crêpe as it’s super easy and delicious.
- 3 large eggs
- 1 cup milk
- 3 tbsp castor sugar
- 1/3 cup club soda
- 1 tsp vanilla essence
- 1 cup all-purpose flour
- Pinch of salt
- Cooking spray
Amount Per Serving Calories 159Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 96mgSodium 79mgCarbohydrates 24gFiber 1gSugar 7gProtein 7g
Please note, I am not a nutritionist. All nutrition information on this blog, EsmeSalon, has been calculated by using an online calculator and is intended for information and guidance purposes only. If the nutrition information is important to you, please be advised that you should consider calculating it yourself, using your preferred tool.
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History and background as found per Wikipedia
Central European palatschinken (palačeke) are thin pancakes similar to the French crêpe. The main difference between the French and Central European versions of the dish is that the mixture for palatschinken can be used straight away unlike that of crepes which are suggested to be left at rest for several hours. Palatschinken are made by creating a batter from eggs, wheat flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner.
Palatschinken are traditionally rolled with apricot, strawberry, or plum jam, and sprinkled with confectioner’s sugar. A variety of fruit sauces (like apple sauce), or thick fruit butters called lekvar (plum, prune, raspberry, cherry, or sour cherry jam), lemon juice and sugar, chocolate sauce, hazelnut-chocolate cream (Nutella), almonds, dried or fresh fruits, sweet cottage or quark cheese and raisins, cocoa powder, poppy seed, or any combination thereof, may also be used. Rakott palacsinta is layered pancakes with sweet cottage cheese and raisins, jam, and walnut layers between the pancakes, baked in the oven, comparable to the French mille crêpes.
A well-known Hungarian version of palatschinke
is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisins, candied orange peel, cinnamon, and rum filling, served flambéed in a dark chocolate sauce made with egg yolks, heavy cream, and cocoa.
Palatschinken may also be eaten unsweetened as the main course, such as a meat-filled Hortobágyi palacsinta. They may also be eaten plain, filled with cheeses, or vegetables such as mushroom, spinach, or sauerkraut, topped with sour cream, or cut into thin strips, called Flädle in Germany′s and Switzerland’s Alemannic dialects and Frittaten in Austria. Flädle/Frittaten are used in Frittaten soup – pancake strips served in clear broth.
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