Make delicious crapes and roll them with chocolate cream, jam, ground biscuits, or fruit and ice cream. Also, you can fill them with vegan sour cream, cheese, dry tomato, or hummus for a savory variation. This crape are fluffy, soft and with just a few ingredients.
Palatschinke is a thin crêpe-like variety of pancake of Greco-Roman origin. While the dessert is most common in South and West Slavic countries, it is also generally known in other parts of Central and Eastern Europe. Names of the dish include Palaçinka (Albanian), Palatschinke (pl. Palatschinken) (Austrian German), palačinka (pl. palačinke) (Bosnian, Croatian, Slovene), palacinka (Slovak), palačinka (Czech), палачинка (Bulgarian, Montenegrin, Macedonian, Serbian), naleśnik (Polish), clătite (Romanian), palacinta or palacinca (Italian) and palacsinta (Hungarian).
Crêpes with hazelnut cream or red fruit jam
Ingredients
- 2 cup flour
- 2 cup sparkling water or regular water
- 1/3 cup oil plus for pan
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp sugar
Instructions
- Combine all ingredients with hand or electric mixer until smooth and no lumps. Butter should be easy to pour into the pan.
- Heat the pan over high heat and oil it. Pour the butter and spread out evenly.
- After a 30-40 second flip crepe on the other side.
- Repeat the process until you have used up the mixture.
- Fill crepes with jam, cacao spread, walnuts, sugar or vegan sour cream, avocado and fold into desired shape.
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