Wednesday, January 5, 2011

Crepes filled with ganche- PALAČINKE

Crepes in my home country, Slovenia, are called palačinke (palachinke). So even my children don't use any other name for this delicious treat. I still make them just like I learned from my mother years and years ago.

When I was little, we usually had fish or veggie minestrone on Fridays. Palačinke, crepes, were the ultimate Friday dessert after a nice hot bowl of veggie minestrone. We filled them with home made plum jam or with Eurocrem (hazelnut and milk sweet spread). Palačinke are also the first dessert that my sister and I ever made on our own. I can’t really remember, but I think she was 12 and I was 10 at that time. And after that there was no stopping us! My children also appreciate palačinke very much and they are often a guest on our dessert table; especially when we have a quick urge for something delicious yet special.

This time we filled our palačinke with chocolate ganche and served them with a scoop of black berry cordial ice-cream.


Everybody in our family prefer palačinka to be rolled, because they are easier to handle that way: you just grab one and sink your teeth to indulge.

Crepes Filled With Ganche- Palačinke on FoodistaCrepes Filled With Ganche- Palačinke

PALAČINKE (12 crapes)Ingredients:
3 eggs
2 cups all-purpose flour
2 cups milk, cold
1 tbsp canola oil
1 tsp baking powder
½ cup soda water (carbonated water)

Directions:
Mix together all the ingredients, except soda water, until bubbly. Let the batter rest for 10 – 15 minutes. Add soda water, mix well again, and cook your pancakes.

Heat the skillet over medium heat until really hot. Spray with oil and pour the batter while swirling the skillet until the bottom of the skillet is cover with a very thin layer of palačinka batter.

This is my useful tool for pouring the batter.

Let the palačinka set than flip it with the help of a spatula and let it cook on the other side for a minute or so.


Flip onto a plate. Continue forming palačinke and stacking them onto a plate until you use all the batter. 

Fill the palačinke with a filling, savory or sweet, the choice is yours. I filled them with ganache.



11 comments:

  1. You know that I love Palačinke, it is the easier dessert and so yummy! Yours look fabulous and so delicious..now I have to hide this post because last week I made them almost every day...you know that man from Balkan can eat those a lot!:))

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  2. These look yummy! Perfect breakfast with some plum jam and little cheese. I prefer rolling them up, too.

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  3. We have the same thing and we call it Lietiniai :) But I never succeeded to make that thin pancake :))

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  4. I love reading comments! Thank you :)

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  5. Mateja-You are so right about "great minds think alike"...Your crepes are very similar to mine. I use less flour, and more club soda, to make the dessert crepes, which comes out paper thin, very similar to the Italian crespelle. For the savory ones, I use your version.
    I used to make it since I was a young girl, but did not know the exact formula, just knew that you have to let it sit for at least an hour, and to add club soda!
    Great palachinke...love your step-by-step directions, which I omitted!

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  6. Thanks for the tip, Elisabeth. Next time I'll follow your advice: less flour, more club soda when making the sweet version :)

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  7. nice recipe..looks so perfect and yummy!!

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  8. and in Romanian we call them placinte :)

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  9. My boy friend is Croatian and his mother has been teaching me to make palacinke - I love them especially with Croatian plum jam.

    Shari from www.goodfoodweek.blogspot.com

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  10. Wonderful! I grew up eating these, but we just called them "jelly rolls." I only figured out recently that this childhood delicacy was connected to my mother's Slovenian American background.

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