Pečene Slane Palačinke / Savory Baked Crepes

Ever wish you could have palačinke/crepes for every meal? I do! They’re the perfect vessel for delicious fillings and toppings, not to mention the dough itself is neutral in flavor so you can enjoy them both sweet and savory. Today I’ll be sharing one of my husband’s favorite recipes, pečene slane palačinke baked in a delicious creamy sauce.

I started making this recipe about 6 years ago after my husband and I moved into our first apartment together. When I make crepes I make enough for an army, so I decided to use the leftover ones and make a meal for the next day. Over time I’ve changed up the recipe, taken things away and added others, and have finally landed on a combination of ingredients that we love. In fact, these are so good, my husband insists I make them this exact way every time, without substitutions or additions.

This slane palačinke recipe feeds 4 people very generously or 6 people if you serve a side salad. You can also use any combination of deli meat that you’d like. I’ve tried turkey and cheddar and it’s so delicious, one of my favorite combinations for sure.

I hope you give this a try next time you have a few leftover crepes (is there such a thing?)

Looking for more meal ideas? Check out my entree/main dish section.

Slane Palačinke / Savory Baked Crepes

Recipe by The Balkan HostessCourse: MainCuisine: Balkan

Servings

6

servings

Prep time

15

minutes

Cooking time

40

minutes

Baked savory crepes in a yogurt sauce perfect for lunch!

Ingredients

• 6 prepared crepes (see recipe here!)

• 1 cup (226 g) greek yogurt or sour cream

• 1.5 cups (237 ml) Kefir (see note)

• 3 large eggs

• 1/4 lb (115 g) ham, sliced (or any deli meat of your choice)

• 1/4 lb (115 g) mozzarella cheese, sliced (or any hard cheese of your choice)

• 1/4 teaspoon (2-3 g) salt, to taste

• Oil

Directions

• Preheat oven to 375 F (200 C). Grease a baking dish (large enough to fit 6 large crepes and deep enough to hold all the sauce) with oil. Set aside.
• In a mixing bowl, whisk the eggs and add in the yogurt (or sour cream) and the Kefir. Whisk to combine.
• Add salt to the mixture.
• Lay the crepes on a flat surface. Spread 1 tablespoon of the sauce on each crepe, add 2 slices of ham/meat and 2 slices of cheese. Roll the crepe and transfer it to the baking pan. Repeat with the rest of the crepes.
• After all of your crepes are in the pan, pour over the remaining sauce all over the crepes, making sure all of the sides are coated and there’s sauce in between the crepes. Move them around a little bit with your spoon to make sure there’s sauce in all areas.
• Bake the crepes at 375 F/ 200 C until golden brown on top, about 40 minutes.

Notes

• You need to use a baking pan with high sides (a glass baking dish works best) so that there’s enough room for the sauce.
• If you don’t have Kefir, no worries! Take regular plain yogurt and add a little bit of milk to thin it out slightly so it’s pourable. Or use buttermilk, it works just as good!
• You can use any deli meat / suhomesnati proizvodi of your choice. I love turkey and cheddar!

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