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Maryann Jacobsen

Independent Author & Family Nutrition Expert

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3 Ingredient Crepes [Palachinke]

May 16, 2014

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Both of my parents immigrated to the U.S. from the former Yugoslavia and I grew up with Serbian food traditions. One of my favorites was palachinke, a Serbian crepe. My mom made it with just flour, eggs and milk and we usually fill it with jam or cinnamon sugar.

Other recipes call for adding butter, sugar or salt but it’s really not needed. Simple is best. You can opt for sweet fillings as mentioned above or savory like eggs/ham/bacon with cheese, or cottage cheese with chopped fruit like strawberries.

Either way, it’s an easy and tasty choice for breakfast, lunch, dinner or snack.

Here’s how to make it.

Add 1 cup flour, 1 1/4 cup milk and 2 eggs to a medium bowl and lightly beat it with a handheld mixer until combined.  I often use whole wheat pastry flour. The batter should have a thin consistency (a few lumps are fine).

palachinke4

Heat a 10-inch nonstick pan over medium heat and coat with butter or cooking spray.  Once heated, add about 1/3 cup of the mixture and keep maneuvering the pan until the batter covers it.

palachinke2

The first one always looks the strangest.  But sure enough, once it cooks through, you will see, by peaking under it with a spatula, that it starts to get crispy.  Flip it once it looks light brown underneath.

palachinke3

Once the other side is cooked, place on a plate and do the next one.  This recipe makes about 8-10 palachinke.

palachinke5

4.6 from 5 reviews
3 Ingredient Crepes [Palachinke]
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Serves: 4-6
Ingredients
  • 1 cup flour (whole grain pastry flour optional)
  • 1¼ cup milk
  • 2 eggs
Instructions
  1. Mix the three ingredients briefly with a handheld mixer.
  2. Heat 10-inch nonstick pan over medium heat and grease with butter or spray with cooking spray. Add ⅓ cup mixture to pan and maneuver pan to spread batter to completely cover the pan. When lightly brown underneath, flip the crepe and cook the other side.
  3. Add any ingredients you want and roll to make a crepe.
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Categories: Family Meal Planning & Recipes, Family Style Recipes 23 Comments

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Comments

  1. Esther says

    May 16, 2014 at 8:48 am

    I can never buy crepes out because my mom would whip up piles of palachinke just like this. Usually adding just a tiny bit of lemon zest to the batter if we had some. And we always toss the first one 🙂

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      May 16, 2014 at 1:49 pm

      Esther — Thanks for the lemon zest tip! I never buy crepes either…

      Reply
      • Melissa Paolucci says

        May 2, 2022 at 5:36 pm

        Hi Maryann I was looking up palachinke filling but noticed ur last name right away. Are u Serbian or Croatian by chance ? ( I’m Serb nationality ) just wondered. !
        Melissa

        Reply
        • Maryann Tomovich Jacobsen, MS, RD says

          May 8, 2022 at 9:19 am

          I’m Serbian!

  2. Sarah Remmer says

    May 16, 2014 at 1:02 pm

    I’ve never made crepes before but you’ve just inspired me! Something new and different for my family to try. Just shared on my FB page too 🙂

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      May 16, 2014 at 1:50 pm

      Thanks Sarah! I figured some people have never made crepes so that’s why I posted.

      Reply
  3. Dorinda says

    May 16, 2014 at 5:27 pm

    Not to nitpick, but I noticed at the beginning you say one cup flour and 1 1/4 cup milk, then the written recipe says 1 1/4 cup flour and one cup milk. Could you please let me know which it is? Thanks!

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      May 16, 2014 at 6:48 pm

      Thanks so much for the catch — that was a mistake. I just corrected it!

      Reply
  4. Jordan says

    May 20, 2014 at 3:07 pm

    I recently just started making crepes for my daughter. I’ve been experimenting with chickpea flour (since its so nutritious). Your recipe looks a bit more simple than what I’ve been attempting, perhaps I should try simplifying it!

    Reply
  5. test x180 ignite cost says

    October 6, 2014 at 6:08 pm

    It’s going to be end of mine day, except before ending I
    am reading this impressive article to improve my experience.

    Reply
  6. Sandi says

    March 21, 2016 at 6:58 am

    My Grandmother was from Hungary and made these al the time. A different way we also used them, is once made, she would roll them up and cut them into thin strips, and we would have them in soup. A healthier “egg noodle” rather than pasta. Works well in chicken soup, especially when they get spongy and absorb the food. Thank you for the recipe, I tried all types of combinations.

    Reply
    • Faith says

      June 7, 2018 at 5:33 am

      My hungarian-amerian family only makes sweet palaschinta for Easter… i LOVE the soup idea! Thanks!

      Reply
  7. Cindy says

    November 26, 2017 at 2:25 pm

    My grandmother was from Yugoslavia also.. my mom used to make her Crepes this way too but she made the filling with walnuts and sugar and I’m not sure what else would you happen to know if there’s anything else that should be added for the filling.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      November 26, 2017 at 2:35 pm

      I think anything really. We like jam and cinnamon sugar.

      Reply
  8. Katie Soto says

    March 30, 2018 at 1:19 am

    My husbands grandmother is from Zagreb, Croatia. Grandma just turned 98 years old!. She makes the BEST Palachinke(s). She has been making them for many many years lol. I can only hope to one day with TONS of practice make them just as good. Edit** for some reason I wasn’t able to give the recipe 5 stars?.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      March 31, 2018 at 10:19 am

      Thanks Katie. I think the updated version of the recipe function doesn’t allow rating.

      Reply
  9. Erica says

    December 31, 2021 at 10:05 pm

    Hi Maryann,

    Our grandma was from Serbia and we are beyond excited to have found your recipe because it is exactly how she would make hers!
    We love ours simply with sugar.

    Thanks again so much!

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      January 14, 2022 at 5:36 pm

      So cool! I love this because it’s simple and how my mom and my grandma made it.

      Reply
  10. Tanya Krivosic Fisher says

    February 4, 2022 at 9:17 pm

    Ahhh, I can smell the yumminess of PALAČINKE just thinking about them! I immigrated from Serbia to US with my parents in late 60’s… and still love making them for me and my extended (American) family!! The only thing I do differently is add SOME water along with the milk. Then enjoy them with cinnamon sugar or fresh jam 🙂

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      February 20, 2022 at 8:01 am

      Interesting! I’ll try some water next time : )

      Reply
  11. Ashok says

    July 4, 2022 at 10:09 pm

    Thanks for shar ing this amazing recipe.my family loved it.will be sharing this recipe with my friend s.they will like it.

    Reply
  12. Khara Kubatka says

    July 15, 2022 at 4:35 pm

    My Croatian mother in-law taught me this recipe, but her little trick that nobody in the family knew was grating apple into the batter, made it softer and I only discovered this by chance, ( I caught her doing it) lol.

    Reply
    • Maryann Tomovich Jacobsen, MS, RD says

      July 19, 2022 at 12:01 pm

      Thanks! I’ll try to remember that the next time I make it.

      Reply

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