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Recipes updated 2012-08-21 22:56:38.

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Palacinke - Palačinke - Palatschinken - Crêpes

Category: kitchen - cakes or savoury pies
Preparation is easy but cooking requires a discrete experience.
Suited for both sweet and savoury fillings.
We learnt this recipe from Mrs Anna from Cres Croatia.
It's well known in Austria and all over Eastern Europe. It's nothing else then Crèpes or PanCakes very thin and rolled with a filling. It seems they are originary from Romania. See WikiPedia for further details.
Another recipe that uses near the same base ingredients is Kaiserschmarren.

Ingredients:
600 gr milk
300 gr wheat flour
water (see below)
1 egg
6 teaspoon sugar (for sweet fillings) or
1 bit salt (fro savoury fillings)

Preparation:
Mix all ingredients in a pot (getting helped by a mixer).
You will get a near liquid paste.
And now the tricky part. The mix will require some water to get it more liquid, but as density is a very critical factor you will need to proceed with some tries: first palacinke will result unpresentable.
WarmUp a frying pan and pour some oil drops (preferably use peanuts-oil thanks to its high smoke-point) and uniformly spread on pan with the aid of kitchen paper. Pour some paste using a ladle and tilt pan to help it uniformly spread out. Turn palacinka upside-down as soon as possible (with the aid of a tongue) to let cook the other side too. At end you will have cooked twice each side.
You will probably need to add a glass of water before you find-out the perfect consistence.
Now and then, before making a new palacinka cleanup pan from residues by using the same previous oiled paper.

Filling Preparation:
Draft a thin filling layer: cream, chocolate cream, jam (better if peach, apricot, strawberry maybe combined with minced nuts) or savoury filling as spinaches, cheese, ...
Roll. In case of sweet filling snow some sugar. As palacinke taste is very delicate and neutral, you are suggested to match with a firm taste filling.

	paste, near liquid
	lubricate pan with fery few oil and make it uniform by using paper
	pour paste tilting pan to easy a uniform distribution
	pour paste tilting pan to easy a uniform distribution
	Palacinka ready to be turned upside-down
	turn upside-down with the help of a tongue
	just cooked
	filling and rolling
	ready to be eaten

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