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Sunday, February 22, 2009

Palacinka – Crepes Suzette Recipe





















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
2 eggs
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.

7 comments:

Mark said...

I remember eating these as a kid growing up in Berwyn, IL (near Chicago). I moved to the West Coast while in the Navy and haven't had any decent Czech food since 1972! I'll try making this for my bride of 35 years this Mother's Day. I hope they're as good as the look.

M Smetana

Joan said...

I just returned from Koper, Slovenia where I had the pleasure of tasting a Palacinka that had been brushed with a delicious melted chocolate and rolled into a tube. It was outstanding!!!
Joan

stephanie said...
This comment has been removed by the author.
Anonymous said...

My family used to make these, being sure that there were extras for later. They would sit on the kitchen counter under a cloth, and when a person wanted a snack (as with a cup of coffee), they were spread with jelly, or often sprinkled with cinnamon sugar before rolling up. Sometimes they were sliced on the bias into 1/3's, as the crepes were quite large, having used a 12 inch skillet to make them.

Anonymous said...

what heat setting should I use with the skillet?

Anonymous said...

Amazing to see that Croatians (and other South Slavs) are not the only ones with "palačinke". Only goes to show how close Slavs are with their words. Great recipe :) My family tend to make palačinke with rose-hip jam, chocolate filled, hazelnuts, or ham and cheese.

Anonymous said...

My family makes palachika all the time and its delicious and we put nuttela hazel nut spread and its so good try it :):):):):):):)¦]