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Closeup of a mushroom crepe on a fork.

Palačinke: Balkan Crepes With Mushroom Crepe Filling

Delicious Palačinke, aka Balkan crepes, stuffed with a mushroom filling, topped with tartar sauce, and baked. Yum doesn't even start to describe it! 
5 from 2 votes
Prep Time 40 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine Bosnian
Servings 6
Calories 461 kcal



  • 2 tablespoons oil
  • 1 onion peeled, minced
  • 1.5 pounds button mushrooms diced small
  • 1 teaspoon salt
  • Pepper to taste


  • 10-11 ounces white flour
  • 2 eggs
  • ½ teaspoon salt
  • 2 cups milk
  • 1 cup water plus/minus a little bit
  • ½ teaspoon baking powder
  • 1-2 ounces oil for crepe pan coating
  • 2 tablespoons butter cubed, for regular pan coating


  • 10 ounces tartar sauce store-bought or homemade


  • Filling: In a large skillet heat up oil over high. Lower temperature to medium and add onion. Cook until translucent (3-5 min). Raise temperature to high again and add mushrooms and salt. Saute, and frequently stir mushrooms until they’re tender and the liquid they expel has mostly evaporated (15-20 min). Set mushroom crepe filling aside.
  • Crepes (palačinke): (Making palačinke can be done parallel to making the crepe mushroom filling.) In a large bowl combine flour, eggs, salt, milk and baking powder. Mix batter with a hand mixer. Slowly add water to batter as you mix. Pause mixing once or twice and scrape batter from the sides of the bowl.  Crepe batter is ready when it’s smooth, crumb-free, and has the consistency of heavy cream. (You may have to add a little bit more or a little bit less water.)
  • Take a piece of paper towel, wrinkle it up in your palm, and dip it in oil. Use this to carefully coat the crepe pan. Heat the coated pan up on highest until the oil is really hot (2-3 min). The oil may get slightly smokey. 
  • Grab crepe batter with a ladle (or another tool with a volume of approximately ½ cup) and transfer to a crepe pan (sized approximately 8-9 inches in diameter). Lift the pan and watching that the batter doesn’t leave the pan, swirl it around until it coats the pan bottom evenly and there are no ‘holes.’ Return to the stove and cook the crepe 60-90 seconds on one side. Flip to the other side and cook another 60 seconds. Transfer the finished crepe onto a plate. 
  • Repeat step 4 until you run out of crepe batter. You should have 15-16 crepes, and it’ll take about 30-40 min to cook them. Halfway through cooking the crepes (palačinke) heat oven to 350°f (175°c). Then place butter cubes into a 10x15 inch baking pan and heat it up in the oven for 3 min, or until butter melts.
  • Assembly: (Assembling/ stuffing the crepes with mushroom filling can be done parallel to making the crepes.) Fill each crepe with a heaping tablespoon of mushroom crepe filling. Roll them up and place them in the hot pan. Repeat until you run out of crepes and filling. Pour and spread tartar sauce evenly over the crepes. Bake (15-20 min), until crepes and tartar sauce congeal and get a blush a little bit.  
  • Serve crepes warm with (optional) additional tartar sauce. Keep in the fridge for up to a day. They can be consumed cold or warm. 



Be careful not to burn your fingers while coating the crepe pan with oil. Cooking crepes on highest is a suggestion. Adjust temperature based on how hot your stove runs. 
You can mix the batter manually (with a spatula), or in a blender also. 
To flip a crepe first take a knife and circle around the crepe's edge, slightly lifting it on all sides. Then shake the pan in a left-right motion to ensure the crepe isn't glued to the bottom. (You can also use the knife and underneath the entire crepe before flipping it.) At this point, flip the crepe. Flipping is easily done by holding the crepe pan in your hand while doing a slight wrist movement up and down. (Alternatively, use the dull side of the knife to flip the crepe.) 
Expect that the first couple of crepes to be ‘uglier’ and harder to make. This happens almost always as it takes a little while for the crepe pan to achieve the right temperature, and also for you to get a hang of ‘swirling’ the batter.


Serving: 1of 6Sodium: 1002mgCalcium: 154mgVitamin C: 5mgVitamin A: 298IUSugar: 10gFiber: 3gPotassium: 606mgCholesterol: 67mgCalories: 461kcalTrans Fat: 1gMonounsaturated Fat: 9gPolyunsaturated Fat: 8gSaturated Fat: 4gFat: 22gProtein: 14gCarbohydrates: 52gIron: 3mg
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