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Palačinke - Balkan-style Crêpes

Aida
Soft, thin, and slightly crisp at the edges, palačinke are a staple for breakfast, dessert, or even a light savory meal.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 40 minutes
Resting Time (Fridge) 30 minutes
Total Time 1 hour 20 minutes
Course Dessert, Main Course
Cuisine Bosnian, Croatian, Kosovo, Macedonian, Montenegro, Serbian, Slovenian
Servings 6
Calories 403 kcal

Equipment

  • 1 9-inch (25 cm) flat pan crêpe pan is great but not necessary; a flat, non-stick pan, or a stainless steel skillet will do just fine; avoid heavy pans with designs on the bottom cast iron pans, and woks
  • 1 ladle, or ½c measuring tool perfect volume for one palačinka

Ingredients
 
 

  • 17-18 ounces white flour regular white flour; swap a portion of flour with ground coconut flour per taste
  • ½ teaspoon salt avoid coarse salt
  • 1 teaspoon granulated sugar substitute with powdered
  • 17 ounces milk (a little more than 2 cups) regular milk, substitute with almond or soy
  • 10 ounces water tap or bottle
  • 8.5 ounces mineral water substitute with regular water
  • 2 eggs
  • oil for pan greasing, most oils work well, avoid olive oil and butter
  • (Optional) vanilla half a teaspoon of liquid or powder
  • (Optional) baking powder if not using mineral water half a teaspoon
  • filling of choice, sweet or savory jam, preserve, Nutella, chocolate, whipped cream, nuts, candy, caramel, vegetables, sauces, meat, cheese, etc.

Instructions
 

Cooking Instructions

  • In a large bowl, whisk together flour, sugar, and salt. Gradually add milk while whisking (or mixing with a hand mixer). Follow with water and mineral water, continuing to whisk until smooth. Now add the eggs and mix until fully incorporated. At the very end, use a spatula to scrape any flour from the sides of the bowl, and mix it in, to avoid potential crumbs. (If necessary, transfer the batter to another bowl through a strainer or colander.) The batter should be completely crumb-free and have the consistency between milk and heavy cream.
  • If possible, rest the batter in the fridge for 30-60 minutes (or more). If the batter separates, whisk again before frying palačinke, adding a pinch of water if necessary.
  • Heat a pan thoroughly over high heat. (However, if your stove runs hotter than most, you can cook them on medium, to medium-high heat. Adjust the temperature according to your stove.) Crunch up a paper towel, dip it in oil, and grease the pan lightly but thoroughly (watch your fingers!). (As you're using a small amount of oil on a very hot pan, there is no need to heat the oil further before adding the batter.)
  • Using a ladle (or a ½ cup measuring tool), pour the batter into the pan. Swirl the pan around (it may take a couple of swirls). The batter should swirl 'lazily' until it is distributed evenly over the surface. Cook the first side for 30 seconds to 1 minute, or until the edges start to brown and lift slightly. Flip with a spatula and cook the other side for 30 seconds more.
  • Palačinka Flipping Tip: If you're feeling confident, toss it in the air directly from the pan. Before flipping, ensure palačinka isn't stuck to the pan by gently shaking the pan from side to side.
  • Transfer cooked palačinka onto a plate, and cover it with a kitchen towel. For the best taste, wait until all are done before adding fillings. Stacking them allows them to soften and deepen flavor.
  • After one palačinka is done, coat the pan with oil again using the same paper towel method. While coating it, remove any crumbs that may have stayed from the previous crepe.
  • Repeat the cooking process until you finish the batter, or cook enough palačinka for one sitting. This amount of batter will give you about 17-18 crêpes.

Handling Instructions

  • Serving: Fill crêpes up with a filling of choice (take a look at the fillings suggestion section below). Serve warm or cold.
    Storage: Store leftover crêpes in an airtight container in a cooler kitchen for up to a day, or in the refrigerator for 1-2 days. (Note: unused batter should always be kept in the fridge!)
    Tip: instead of keeping palačinke in the fridge, it's better to make as many as you'll eat in one sitting, and keep the batter in the fridge. This way you can have fresh ones each time. Reheated palačinke are at risk of being chewy and hard.
    When ready, take the batter out, whisk it, and add a pinch of water to thin it out. The batter will keep in the fridge for up to 2 days.
    (However, one time we do recommend making them ahead is when you need to save time. For example, when you're making a more complex dish with multiple steps like breaded palačinke.)
    Reheating: Reheat in a pan over low heat until warmed through, or using your preferred method.

Video

Notes

  • Nutritional Information
Nutritional information is based on 2 palačinke, without filling.
  • Expert Tips For Perfect Palačinke
Perfect Pan. No need for a crêpe pan! A stainless steel or non-stick pan works best. Avoid cast iron (too heavy) and pans with textured bottoms (batter sticks).
Water and Flour. Our family's palačinka pro has one rule: tweak as you go! Too thick? Add water. Too thin? Add flour.
First Few Suck. The first one or two are usually duds—too soft, too torn, just not right. But don’t worry, they get better as you go!
Don't Step Away. Staring at palačinke frying feels endless, but step away, and they burn. Stay put—it's worth it!

Nutrition

Serving: 2palačinkeCalories: 403kcalCarbohydrates: 69.5gProtein: 14.31gFat: 6.67gSaturated Fat: 2.489gPolyunsaturated Fat: 0.793gMonounsaturated Fat: 2.249gCholesterol: 214mgSodium: 267mgPotassium: 249mgFiber: 2.3gSugar: 4.91gCalcium: 124mgIron: 4.87mg
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