Thin, delicate crepes rolled around sweet fillings of Nutella, jam, walnuts, or cheese, served as a beloved Serbian dessert or sweet snack.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: flat plate
Garnishes: powdered sugar, chocolate drizzle, whipped cream
Accompaniments: fresh berries, ice cream
Instructions
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1
Whisk eggs, milk, sugar, salt, and melted butter together.
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2
Gradually add flour, whisking until the batter is smooth and thin like heavy cream.
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3
Let batter rest 15 minutes.
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4
Heat a lightly buttered crepe pan over medium heat. Pour a thin layer of batter, swirling to coat.
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5
Cook 1-2 minutes until edges lift and bottom is lightly golden. Flip and cook 30 seconds more.
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6
Spread with filling, roll or fold, and serve dusted with powdered sugar.
Did You Know?
Serbian children often have heated debates about the best filling — Eurocrem (Serbian Nutella), jam, or ground walnuts with sugar.
Chef's Notes
Equipment Tips
- crepe pan or non-stick skillet
- whisk
- ladle
- spatula
Garnishing
powdered sugar, chocolate drizzle, whipped cream
Accompaniments
fresh berries, ice cream
The Story Behind Palacinke
Palacinke came to Serbia through Austro-Hungarian influence and became one of the most popular desserts in the country. Unlike French crepes, Serbian palacinke are always rolled (never folded into triangles) and are a staple of every Serbian household.
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