With only a tiny bit of tweaking, these palacinka (crepes) can be used either for savory or dessert recipes. Using a filling of your choice can create new taste sensations that you will continue to search out and enjoy as often as you can. I grew up with these as a breakfast treat – filling them with apple butter and cottage cheese… and sometimes even mixing them. Absolutely a fond memory that is making me hungry right now… 😉
Makes 12 – 16 crepes
- 1 cup all-purpose flour/plain flour
- 11⁄4 cups milk
- 1 egg
- 1 teaspoon cooking oil
- 1⁄4 teaspoon baking powder
- Combine all ingredients in a blender container.
- Add 1⁄4 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon sugar instead of salt
Cover and blend until smooth. Batter can be flavored if desired.
Heat a lightly greased 6 or 8 inch skillet over medium-high heat. Remove from heat. Pour 2 Tablespoons (for 6″ crepe pan) or 3 Tablespoons (for 8″ crepe pan) of batter into the center of the skillet. Lift and tilt the skillet to spread the batter and coat the bottom of the pan. Return to the heat. Cook for 1 minute or until light brown. Turn with a spatula, and cook second side for 30 seconds.
Slide finished crepes onto paper towels. For filled crepes, spoon filling into center. Roll or fold crepe while still in the pan. Slide carefully onto the plate. Repeat with the remaining batter only greasing the skillet and stirring batter when needed.
NOTE: Like I mentioned, growing up we typically had these crepes for breakfast, using cottage cheese and apple butter for fillings. You can literally use anything you wish to fill your crepes. They are wonderful to eat… and who knows, they may even elicit, or better yet create memories of your own!