Palačinke (pal-ah-cheen-keh) or Balkan style crepes are one of the most recognizable desserts in the Balkans. With both sweet and savory varieties, the possibilities are endless. A little thicker than a traditional French-style crepe but thinner than an American style pancake, this delicious treat is enjoyed by people of all ages.

Sweet palačinke are traditionally filled with various jams such as apricot, plum, or strawberry, and then sprinkled with powdered sugar. A popular alternative filling is the ever-popular Nutella or Eurocream with berries or Plazma Keks (ground cookie crumbs). If nothing is available, some enjoy crepes with just granulated sugar, the old fashioned way.

Savory palačinke on the other hand, are usually filled with various cheeses, smoked/deli meats, or if served for breakfast, some form of egg. They can be either baked or breaded and deep-fried.

Rolling them or folding them into triangles are both traditional ways to serve palačinke. I am a roller but I’ve noticed older relatives are folders; it’s all a matter of preference.

Palačinke are a very important part of Balkan culture. Palačinke are the go-to dessert for get-togethers or movie nights. Often big batches are made, plates are refilled, and everyone is stuffed by the end of the night. The tastiest crepes are those straight from the pan, still warm, with a melty filling of your choice. At your next get together, I hope you consider making some Palačinke. They’re not just a dish, they’re a way of life!

Palačinke / Balkan-Style Crepes

Recipe by The Balkan HostessCourse: DessertCuisine: Balkan

Servings

servings

Prep time

minutes

Cooking time

minutes

The un-offical Balkan sweet, these crepes are prepared region-wide.

Ingredients

3 large eggs
2 cups (450 ml) milk
2 cups (450 ml) water
3 tablespoons (45 ml) oil
1/2 teaspoon (2 g) salt
1 teaspoon (4 g) granulated sugar
2 cups (240 g) flour, leveled
For Filling and Garnishing:
Nutella or assorted jam
Plazma Keks (cookie crumbs)
Powdered sugar

Directions

In a mixing bowl, whisk the eggs, salt, and sugar until the eggs are completely combined and there are no streaks of egg white remaining.
Add in the milk, water, and oil and whisk to combine. Add in the flour and using a hand mixer or hand whisk continue to whisk until there are no more lumps. The batter should be the thickness of heavy cream. If the batter seems thin, wait a minute or 2 before adding any additional flour. As the mixture rests, it will thicken slightly.
Heat a lightly oiled non-stick skillet or frying pan over medium high heat. Pour or ladle in batter into the skillet/pan using enough to coat the entire bottom of the pan. Tilt the pan with a circular motion while pouring in the batter so that the batter coats the surface evenly.
Cook the crepe for about 2-3 minutes or until the sides begin to lift and the bottom is lightly browned. Flip the crepe over and continue cooking for an additional minute.
Once cooked, remove the crepe from the skillet/pan and repeat with the remaining batter.
Spread your filling of choice on each crepe, roll/fold and serve.

Notes

If using a good quality non-stick skillet, you may not need to re-oil the pan between each crepe. If the batter begins to stick to your pan, you may need to re-oil.

I hope you give this delicious treat a try. Let me know what your favorite fillings are by using the hashtag #thebalkanhostess or sending me your creation in a DM on Instagram!