Palačinke (Crepes)

Palacinke (pa-la-cheen-keh) are very simple to make once you've got the technique down. They're my favorite savory breakfast or dessert and can be filled with sweets (fruits, Nutella (my favorite) or sugar) as well as salty (cheeses). This recipe has been passed down for generations and happily is in my hands, and now hopefully yours. 

Yield: 12 crepes

Ingredients:

2 cups flour, sifted

5 eggs

1/2 teaspoon salt

1 1/4 cup milk

1 1/2 cup water

Directions:

1. In a bowl, mix all of the ingredients until you have an even batter. Make sure mix enough for a smooth consistency.

2. To cook your crepes, you can use any frying pan you have on hand. I use a very flat, thin and shallow crepe pan. I recommend pouring the batter into a measuring cup to ensure all the crepes are the same size and thickness.

3. Heat up your pan over high heat and drizzle a bit of olive oil so the batter doesn't stick. Once the pan is hot, pour the batter (1/2 of a cup). As soon as you pour it, swirl the wrist that you're holding the pan with to spread the batter, ideally covering the whole pan with a very thin layer. Wait until it seems like the crepe is ready to flip. You can see this by lifting a corner with a spatula. If it sticks, give it a few more seconds. Keep in mind that the crepes afterwards will cook faster the longer you use the pan because it's getting increasingly hotter. You want the crepe to be a golden color.

4. When it comes to filling your crepes, you can fill them with whatever you like. I tend to use Nutella with fruit and sift some powdered sugar on top. Enjoy!