Palacinky (crepes)

Name: Palacinky (crepes)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 2 large Eggs; 300ml Milk; 130g All-purpose Flour; 1 tbsp Granulated Sugar; 2 tbsp Sunflower Oil, or Unsalted Butter; 6 tbsp Apricot Jam, or Plum Jam (povidla); 250g Tvaroh, Quark; 2 tbsp Granulated Sugar, to sweeten the tvaroh; 1 tsp Vanilla Sugar, optional, traditional; 2 tbsp Sour Cream, to loosen the tvaroh; 1 pinch of Salt; Some Powdered Sugar, for dusting

Palacinky are delicate, lacy crepes that fold around sweet cheese and jam fillings for a light, comforting treat. Cooked until golden and filled with a creamy filling and fruity jam, they make a delightful breakfast, dessert, or snack.

Palacinky are delicate, lacy crepes that fold around sweet cheese and jam fillings for a light, comforting treat. Cooked until gol... Show more

Traditional Eastern European Recipe

Health Grade

D- · Occasional

Rating

4.3

Time

45 min

Price

0,56 €

Calories

403 kcal

vegetarian

low calorie

quick

easy

Method

Whisk the batter

Whisk the Eggs with the Milk, then add the All-purpose Flour, Granulated Sugar, and Salt. Beat until the batter is smooth, thin, and pourable, with no dry pockets left on the bottom of the bowl.

Rest and mix filling

Let the batter rest for 10 minutes so the flour hydrates and the crepes cook up more tender. While it sits, stir the Tvaroh with 2 tbsp granulated sugar, the Vanilla Sugar, and Sour Cream until smooth and spoonable, and keep Apricot Jam (or plum jam, povidla) ready for a quicker filling.

Heat the pan

Set a skillet or crepe pan over medium heat and wipe in a very thin film of Sunflower Oil or unsalted butter. Let it get hot enough that a drop of batter starts setting right away, but not so hot that the crepes brown before you can swirl them thin.

Cook the crepes

Give the batter a quick stir, then pour a small ladleful into the center of the pan and immediately tilt and swirl so it coats the bottom in a thin layer. Cook for 1 minute, until the edges look set and lift easily, flip the crepe, and cook for 1 minute more. Repeat with the remaining batter, adding only a tiny bit more oil if the pan starts to look dry, and stack the finished crepes on a plate under a clean towel so they stay soft.

Fill and serve

Spread each crepe with the jam or spoon on the sweet tvaroh filling, then roll them up or fold them into quarters. Dust with Powdered Sugar and serve warm, while the edges are still soft and the fillings are fragrant.