2 dozen small crepes
Truly no different from crespelle or crepes, palacinke is the name I first used to ask for these delicious thin pancakes. My mother would whip them up for dinner, she often served them with only a sprinkle of sugar, or adorn them with preserves like rosehip jam, apricot marmalade or prune butter. As a child I loved them with any of those fillings, but the most luxurious—and always our favorite—were palacinke topped with melted chocolate. This is hands-down the favorite dessert of my grandchildren. They can eat, roll and fill them faster than I can cook them, and I usually lose count.
- 2 large eggs
- 2 cups milk
- ½ cup club soda
- ¼ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 6 tablespoons (3/4 stick) melted butter, cooled slightly
- Grated zest of 1 lemon
- Grated zest of 1 orange
- 1 tablespoon vegetable oil, for frying
- For serving: Whipped cream, melted semi sweet chocolate, fresh berries, confectioner's sugar, chopped walnuts
In a bowl, whisk the eggs. Add the milk, club soda, sugar, salt and vanilla. Whisk well until the sugar has dissolved. Gradually sift the flour to form a batter about the thickness of heavy cream. Stir in the melted butter and the citrus zests.
In a 6 or 7-inch nonstick pan, heat 1 tablespoon vegetable oil over moderately high flame, pouring off the excess. Tilt the heated and oiled pan at a 45 degree angle to the floor and pour in a scant ¼ cup batter at the top. Twist your wrist in a circle and allow the batter to cover the bottom of the pan in an even layer.
Return the pan to the heat, reduce the heat to medium, and cook the crepe until lightly browned, 45 seconds to a minute. Flip it carefully with a spatula and cook the second side until brown spots appear, another 30 seconds or so. Flip the crepe onto a plate and repeat with the remaining batter, lightly brushing the pan with oil as needed.
The crepes can be served rolled or folded in quarters. Fill with melted chocolate or apricot jam before rolling and top with confectioner’s sugar, whipped cream, berries or walnuts