Slovak crepes
Fill these paper-thin, delicate crepes, called palacinky in Slovak,
with jam, cream or even something savory for a light meal or snack.
Palacinky
While a Slovak meal very often involves meat, it may on occasion be meatless and on the sweet side. An example of this is Buchty buns, which are steamed dumplings filled with jam, topped with butter and dusted with coca powder and powdered sugar. Slovak crepes, called palacinky, are another example of a sweet dinnertime meal. From an American perspective, the flavor combination would more traditionally be seen on the table at breakfast or brunch. Take your pick!
Storing & saving
Slovak crepes can be stored in the refrigerator (rolled and wrapped tightly in saran wrap) for up to one day, but they are best served fresh from the skillet
Yields
Baking note
My husband always remarks that the first one is going to be ugly. . . don’t lose hope! Once the skillet has heated and the batter spreads more evenly, the crepes will start to have a more uniform look.
Ingredients
250 g flour 250 g múky
350 ml whole milk 350 ml mlieka
4 eggs + 1 egg yolk 4 vajcia a 1 žĺtok
6 Tbsp butter, melted 85 g masla
½ tsp salt ½ čajová lyžica soli
2 Tbsp sugar 30 g cukru
Vegetable oil for brushing the pan Rastlinný olej na potieranie panvice
Mix all ingredients except oil with an electric mixer.
Put oil into pan and heat on high. When ready to add batter, reduce to medium heat.
Add one ladle of batter at a time, filling the pan.
My husband says: batter ought to be fairly liquid and spread easily in the pan.
Cook the palacinky for about 10 seconds on each side. Overcooked palacinky will be too brittle to roll.
Serve with jam, or any kind of toppings (whipped cream, fruit, chocolate sauce).
