Sunday, February 22, 2009
It seems as though crepes have worked their way throughout most corners of Europe as the thin pancake pastry appears to show up on most menus, Palacinka being no exception. The common denominator in the crepe is the milk or (cream), eggs, butter, flour, salt, and sugar with the consistency being runnier as opposed to a thicker “pancake” recipe. I remember as a youngster my mom would prepare these crepes and stuff them with warmed fruit or even strawberry preserves. She would then top off the crepes with a dusting of confectioner’s sugar. They are so good that they can be considered either a breakfast item if you cannot wait until evening dessert. You can even prepare the batter the night before and refrigerate until use in the morning. The crepe is so light and tasty; I imagine you could even make dinner with the thin pancake if you used mushrooms, beef, or even cabbage as the filling. I may have to experiment with the dinner idea. For now, I share with you Palacinka or Czech crepe suzette recipe. The ones I prepared in the picture above were filled with a simple syrup of strawberry reduction with a dollop of cream cheese added inside of each crepe. Enjoy.
Palacinka – Czechoslovak Crepes
1 cup milk
1 table spoon butter, melted
½ teaspoon salt
1 teaspoon sugar
1 cup of flour, sifted
Fruit Preserves, Jam, or Syrup
1. Beat together eggs and milk and butter.
2. Gradually add remaining ingredients of Salt, Sugar, and Flour.
3. If batter still appears a little thick, try adding a little more milk to thin out.
4. Pour ladle full of batter onto lightly greased skillet
5. Flip or turn over crepe as the batter starts to lightly brown.
6. Place crepe on warm plate and cover with foil or another plate until all six are fried.
7. Place fruit mixture (jelly, preserves, or fruit syrup) onto crepe and roll into tube.
8. Top with whipped cream and serve.