Both of my parents immigrated to the U.S. from the former Yugoslavia and I grew up with Serbian food traditions. One of my favorites was palachinke, a Serbian crepe. My mom made it with just flour, eggs and milk and we usually filled it with jam or cinnamon sugar.
Other recipes call for adding butter, sugar or salt but it’s really not needed. Simple is best. You can opt for sweet fillings as mentioned above or savory like eggs/ham/bacon with cheese, or cottage cheese with chopped fruit like strawberries.
Either way, it’s an easy and tasty choice for breakfast, lunch, dinner or snack.
Here’s how to make it.
Add 1 cup flour, 1 1/4 cup milk and 2 eggs to a medium bowl and lightly beat it with a handheld mixer until combined. I often use whole wheat pastry flour. The batter should have a thin consistency (a few lumps are fine).
Heat a 10 inch nonstick pan over medium heat and coat with butter or cooking spray. Once heated, add about 1/3 cup of the mixture and keep maneuvering the pan until the batter covers it.
The first one always looks the strangest. But sure enough once it cooks enough, you will see, by peaking under it with a spatula, that it starts to get crispy. Flip it once it looks light brown underneath.
Once the other side is cooked, place on a plate and do the next one. This recipe makes about 8-10 palachinke.
- 1 cup flour (whole grain pastry flour optional)
- 1¼ cup milk
- 2 eggs
- Mix the three ingredients briefly with a handheld mixer. Heat 10-inch nonstick pan over medium heat and grease with butter or spray with cooking spray. Add ⅓ cup mixture to pan and maneuver pan to spread batter to completely cover the pan. When lightly brown underneath, flip the crepe and cook the other side. Add any ingredients you want and roll to make a crepe.