Palacinky Recipes

CZECH PALAčINKY RECIPE

Steps:

• In a bowl, whisk the eggs with milk, add the melted butter, salt, and gradually whisk in the flour until a smooth semi-liquid batter without lumps is created.
• Set aside and leave the batter to rest for at least 30 minutes.
• Brush a non-stick pan with the oil. You don't need a large amount; just a little is enough.
• Place the pan on the stove over medium heat. Allow the pan to heat sufficiently.
• Remove the pan from the stove. Pour in some of the rested batter with a ladle. Let it spread evenly over the entire surface of the pan with a circular motion of the hand. Put the pan back on the stove.
• Once the palačinka is firm and can be moved while you shake the pan, flip the palačinka carefully.
• Fry the Czech crepe on the second side until slightly golden. It takes less time than to fry the first side - one minute, and you're done.

CZECH REPUBLIC PALAčINKY

Steps:

• Mix flour and salt together
• Mix the whisked eggs, sugar and milk together.
• Slowly add the wet ingredients into the flour mixture, mix until very smooth
• Lightly grease a non-stick pan and wait until the oil gets hot. You can also use a cooking spray.
• Pour a thin layer of batter into the pan using a ladle
• When the one side is done, approx. 2 minutes, you need to flip it. You can use a spatula if you find that helpful.
• Once the second side is cooked, this just takes a minute or two, slide it out of the pan onto a plate.
• Spread the jam all over the pancake
• Roll it up
• Top with fresh fruit and whipped cream
• Sprinkle with powdered sugar if desired.
• Serve Immediately...... you may want to double the batter they are really good!
• Note: If you are going to make a savory version, you should eliminate the sugar in the batter recipe and roll them with some wilted spinach, maybe some roasted garlic and cheese, bacon etc. Like I said the possibilities are endless. Enjoy!

PALACINKY

Steps:

• Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
• Remove cooked palacinky to a plate and roll into a log.

CROATIAN PALAčINKE CREPES

Steps:

• Gather the ingredients.
• In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda.
• Add the flour and salt and stir with a whisk until only a few lumps of flour remain.
• Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the batter will smooth out.
• Once rested, stir the batter until smooth (though a few lumps are ok) to prepare for cooking the crepes .
• Heat an 8-inch nonstick crepe pan or skillet. Add 1 of the teaspoon butter and 1 teaspoon of the oil.
• Add about 1/4 cup of batter to the pan, tilting and swirling so it covers most of the bottom of the pan.
• Cook about 2 to 3 minutes or until the bottom is lightly browned. Flip over and brown the second side. Remove to a platter.
• Continue with the cooking process, adding the remaining butter and oil as necessary-probably every third crepe. Stack the cooked crepes to keep warm. Serve and enjoy.

PALACINKY (SLOVAK CREPES SUZETTES)

Steps:

• Combine sifted flour, sugar, and salt in a mixing bowl.
• Add the whole eggs, one at a time.
• Beat well after each addition.
• Add enough milk to make a thin batter.
• Beat until smooth.
• Stir in melted butter.
• Pour about 1/2 cup batter into a heated, lightly greased skillet.
• Swirl around skillet to coat bottom of pan.
• When brown on the underside, turn and brown on other side.
• Spread with jam, jelly, preserve or marmalade.
• Roll.
• Serve.
• Can sprinkle with powdered sugar, fruit syrups or whipped cream, if desired.

HUNGARIAN CREPES: PALACSINTA

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

SERBIAN PALACINKE

Steps:

• Sift together flour, sugar, and salt in a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
• Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.

FAMILY PALACHINKA RECIPE

Steps:

• First you will make the filling.
• Mix 2 48 oz. (large) small curd cottage cheese, 1 cup sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg yolks together to make the filling.
• Next you will make the batter.
• Beat 5 eggs until frothy.
• Add in 1 quart milk (slowly).
• Pour in 1 cup sugar.
• Add 2 3/4 cups flour.
• Grease 9-inch frying pan with butter.
• Pour 1/2 cup batter into heated 9-inch frying pan and make a thin pancake (Crépe). This will cook quickly.
• Next you will construct the crépes and fill them.
• Fill crépes with the filling carefully. You don't want too little filling and you don't want too much. I suggest anywhere from 1/2 to 3/4 cups filling.
• Roll the crépe carefully so as not to spill any filling.
• Place crépes in glass pan for cooking.
• Now add topping.
• Combine 16 oz. sour cream, 1 cup sugar, 4 egg whites, and 1 egg.
• Mix and pour over rolled crépes.
• Finally you will cook and chill.
• Cook for 1 hour at 350°F.
• Once done, chill for about 1 hour or until cold. If it happens to be winter, it works well to wrap the pan in foil and put on a table.