PALAČINKE (CREPES)

This was a childhood favourite and it still remains that. It is also my children’s favourite. We make them for breakfast, as part of lunch (it is usually done on days when a hearty soup is a main) and it has appeared as a dinner, too. To us, it’s a comforting dish. Mine (because I can’t only have one!) are always filled with apricot jam, Nutella is a definite favourite with my kids. So many ways to have these, so you do you!

HERE’S WHAT YOU NEED:

2 cups flour

2 cups milk

1 cup double (whipping) cream

3 eggs

3 tablespoons sugar

pinch of salt

Place flour in large mixing bowl. Add sugar and salt and mix it with a whisk to blend.

Add milk and whisk well until it becomes smooth with no lumps.

Add cream and eggs and whisk well again, until its all well incorporated. (If you feel you have lumps, strain through a fine sieve). The mixture should be the consistency of heavy (whipping) cream.

Heat the pan (I use 10 inch All-Clad frying pan) over medium heat. When ready, lightly spray with cooking oil or brush with melted butter.

For the size of pan I'm using, just a bit less than quarter cup of batter is the perfect amount, you will use a bit less for 8 or 9 inch pan.

Mix the batter before making each crepe, that will make the batter uniform every time.

Pour the batter into the pan. Swirl the pan fairly quickly, so the batter thinly coats the whole of the bottom of the pan. If there are any holes, use a bit more batter to fill them in.

Place the pan back on the heat and let it cook until the top of the crepe is set and the sides are just golden brown - 20-30 seconds.

With a thin, flexible spatula, carefully flip the crepe and cook for a few seconds on the other side.

Flip the crepe onto a plate and continue until all of the batter is used, stacking them on top of each other once done.

Serve straight away, alongside jam, Nutella, lemon and sugar, or anything you want to fill them with - fresh berries, whipped cream, caramelized bananas,…