In my house crêpes, or what we call palačinke in Croatian, are a staple meal. I’ll make them for breakfast at least once a week and at the same time add some to the kids school lunches. Our classic crepe batter recipe is sure to also become your family’s breakfast go-to in no time!
When I’m in a pinch for time and ingredients they also make a yummy dinner. I like that they have protein in them with the eggs and calcium from the milk. I also now add chia seeds which ups their fiber and protein content (see our Zombie Brains Breakfast Cereal for some chia seed nutrition facts). Also, since we roll them, they are easy for little hands to eat on-the-go.
Classic Crepe Batter Recipe
Unlike pancakes which are thicker and more doughy, palačinke are meant to be paper thin. If pancakes are your jam though, you have to try these fluffy vanilla bean buttercream pancakes!
While some people may be intimidated by the idea of making crepes, it’s really not that difficult. With a little practice you’ll be a palačinka expert! The key is to ensure that the texture of the batter is quite runny (almost completely liquidy) and that you start with a hot skillet or frying pan.
I use a large pan and a soup ladle that’s ¾ full of batter to make each palacinka- you’ll need to try a few times to find the volume that’s right to coat the bottom of the pan you choose. Also, make sure the pan is hot before starting to cook. I find though that about halfway through cooking the batch I need to turn down the temperature a bit to keep the palačinke from scorching.
Classic Crepe Batter Recipe
Ingredients
- 3 eggs
- 1.5 cups milk or soy milk for a dairy free option
- 1 cup all-purpose Flour
- 1.5 tbsps chia seeds optional
- 2-3 tbsps oil or cooking spray
Instructions
- Whisk together the eggs and milk until well combined.
- Gradually whisk in the flour until all lumps are gone (I find that a good quality flour helps with this and prefer to use Robin Hood brand all-purpose flour).
- While not completely necessary, it’s best to let the batter “rest” for about 15 minutes (even overnight in the fridge). This seems to help the flour blend with the other ingredients and makes a better consistency.
- Stir the chia seeds into the batter just before you are ready to fry the palačinke.
How to Make Crepes
Add ~½tbsp of oil to the frying pan and heat on medium-high heat. It’s important to start with a hot pan to prevent the batter from sticking. You’ll know it’s ready once a drop of batter in the pan sizzles. I add more oil/spray to the pan after every third palacinka or as needed to keep them from sticking.
Holding the frying pan in one hand, pour a ladle-full of batter onto the top center of the pan. Immediately and slowly start twisting the pan around to cover its surface with the batter. You’ll hear the sizzling of the palačinka start to slow down and the edges start to curl up when the side is done (approximately 30 seconds): flip the palačinka over and cook the other side again until the sizzling slows down (about 30 seconds). You are aiming for a slightly golden finish but not too dark.
These palacinke are great for a brunch with friends or overnight guests: just double the recipe and prepare the batter the night before. Refrigerate overnight and bake in the morning (just add in the chia seeds right before cooking). Or, prepare a make-ahead healthy and filling cottage cheese crepe casserole!
What toppings would you add to your palačinke rolls?
Joor
July 2, 2015 at 7:58 amThey look so delicious and like pancakes they are so versatile for breakfast, lunch and diner! I like the idea of adding chia seeds.
Jane and Sonja
July 5, 2015 at 11:42 amThey are so quick and versatile Joor! French toast is also a staple in our house and I really like your recipe (http://joorcreates.com/frenchtoastrecipe/)! Thank you for stopping by.
Amanda
July 3, 2015 at 12:04 pmYummy! These would be good mommy snacks. Often I only have time to eat what I can grab from the cabinet or fridge as I walk by. These would be good to make for those situations.
Jane and Sonja
July 5, 2015 at 11:51 amSo true Amanda. These are great to roll up and pop in the fridge for a snack anytime in the day. Thank you for stopping by. I love the Healthy Smash Cake you posted (http://momilyhomily.com/all-natural-smash-cake-for-birthday-numero-uno/)- I’m sure that would make a yummy breakfast too 😉 !
Sheena
July 5, 2015 at 9:13 pmYummy!!! I will have to give these a try for my children. It seems that breakfast is always a battle at my house. So excited to be co-hosting #HomeMattersParty with you. Have a fabulous week!!
Jane and Sonja
July 7, 2015 at 11:02 amI hear you Sheena! I love that I can pop one of these into their hands in the midst of the Lego building, colouring or general mayhem! And they really like them too.
I enjoyed your post on sleepy time essential oils (http://sheenalynnanderson.com/sleepy-time-essential-oils/). I will have to try them. Thank you so much for stopping by.
Kristen Campbell
July 6, 2015 at 3:38 pmGoodness, those look delish! Great combination of flavors, too! Thanks so much for being a co-host with us over at the #HomeMattersParty – we love having you!
Jane and Sonja
July 7, 2015 at 11:03 amThank you Kristen. We are really enjoying exploring all the posts at the #HomeMattersParty. Thank you for letting us play with you girls!
Melissa Vera
July 7, 2015 at 12:42 amWhat a yummy breakfast or dinner. Thanks for sharing this recipe. Glad to be cohosting #HomeMattersParty with you.
Jane and Sonja
July 9, 2015 at 12:12 amThank you Melissa. We love these for dinner as well. They are so tasty with spinach, mozzarella and bit of garlic. Happy to be co-hosting with you as well!
Lorelai @ Life With Lorelai
July 7, 2015 at 5:23 pmThis looks similar to the German pancakes we had growing up…so yummy! Thanks for sharing and being an awesome co-host at the #HomeMattersParty 🙂
~Lorelai
Life With Lorelai
Jane and Sonja
July 9, 2015 at 12:16 amThank you Lorelai. We grew up on these as well and no one can make them faster or better than our mom! We are so glad to be a part of your linky party! Thank you for including us:)