Yummy-savoury palacinke for your weekend

Palacinke are thin crepe-style pancake usually wrapped into a tube. These delicious treat enjoyed by people of all ages are perfect for breakfast, dessert, or even a special weekend treat. They can also be taken as snack. Palacinke can be prepared with either sweet or savoury filling. Sweet palacinke are enjoyed with jam, nutella, or a dusting of powdered sugar. Savoury palacinke on the other hand are usually filled with cheese, smoked meat, or if served for breakfast, some form of egg. They can be either baked or breaded and deep fried. Rolling them or folding them into triangles, are both traditional ways to serve palacinke.

 

Recipe

.2 large eggs

.3 tbsp neutral oil (like avocado oil)

.1 cup milk (dairy or plant based)

.1 cup all purpose AP flour (or Gluten-Free blend)

.1/2 tsp salt

.1 1/4 cup water

Garnish Options: jam, honey, melted chocolate, cream cheese, cookie butter, cottage cheese and crushed nuts

 

Method

• Add ingredients in the order they are listed to a standing food blender. Pulse until a smooth runny batter is achieved.
• If you’re mixing with a bowl and whisk, mix vigorously after each ingredient addition to prevent lumps.
• Allow batter to rest for at least 10–15 minutes. Batter can be refrigerated overnight or up to 1 day in advance.
• Heat non-stick 12” skillet to medium-low heat. The pan should be warm enough to allow the batter to swirl around it at first then set after coated. It’s really important that you use non-stick cookware for the best release of this delicate batter.
• Use a 1/4 cup measurement to ensure each pour is consistent. If your skillet is smaller than 12” use less batter. 1/8 cup batter is perfect for an 8” skillet.
• Raise the preheated skillet slightly above the heat source. Tilt the pan around while you pour measured batter.
• The first side is set when the edges of the crepe start to look dry and pull away from the pan. Flip using a wide spatula and cook the other side for a few seconds.
• The finished crepes should be slightly golden, not too brown.
• Stack cooked crepes as you go, repeat until batter is done. Cover and set aside until you’re ready to serve.
• Spread 1 tbsp of spreadable topping onto half of crepe leaving the half furthest from you plain.
• Place half a banana (cut lengthwise) on top of spreadable topping, flat side down onto the edge closest to you.
• Roll up and place on serving plate.
• You can cover the palacinka with more spreadable topping or a drizzle of melted chocolate.
• Garnish however you like.

 

READ ALSO: Nigerian style Pancake: A quick breakfast recipe