Delicious Croatian Palačinke Pancake Crêpe

You have to try these Croatian Palačinke Pancake Crêpe as it’s super easy and delicious.

Croatian Palačinke Pancake Crêpe

★★★★★ 5 from 1 reviews

• Author: EsmeSalon.com
• Prep Time: 10 minutes
• Bake Time: 50 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 30 minutes
• Yield: 6 1x
• Cuisine: Croatian

Print Recipe

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Description

For the Croatian Heritage Day, make this Croatian Palačinke, which is nothing more than the Croation version of a Pancake/Crêpe. It is easy to make, and they're perfect for breakfast or brunch or just as a special treat!

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Ingredients

Units USM Scale 1x2x3x

• 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

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Instructions

In a medium bowl, beat together the eggs, sugar, vanilla, and milk until well combined. Mix in the club soda.

Add the sifted flour and salt, stirring with a whisk until only a few lumps of flour remain.

Cover with plastic wrap and let sit at room temperature for 30 minutes.

When ready to fry the Palačinke heat an 8-inch nonstick crépe pan or skillet.

Spray the pan then add about just under a ¼ cup of batter to the pan, swirling to ensure it covers all or most of the pan.

Fry about 2 minutes or until the bottom is lightly browned.

Flip over and brown the second side.

Remove to a platter.

Continue in this manner, spraying before each crėpe stacking crèpes one on top of each other on the platter.

Serve with melted honey and crushed nuts of choice (I used pistachios).

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Notes

Prepared, tried, and tested Melanie Kramar

Tried this recipe?
Mention @_EsmeSalon or tag #shareEScare

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Nutrition

• Serving Size: 2
• Calories: 159
• Sugar: 7
• Sodium: 79
• Fat: 3
• Saturated Fat: 1
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 24
• Fiber: 1
• Protein: 7
• Cholesterol: 96

Keywords: Croatian pancakes Crèpes

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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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