Since February is a love month (i.e. St. Valentine’s Day) I decided to provide you with a sweet recipe – the Palacinky!! Palacinky are the French-style crepes but better. The wonderful thing about them is that you can have them sweet-style (like in the recipe provided bellow) or you can serve them salty-style, filling them up with some warmed-up spinach, bacon, roasted garlic, shredded cheese – and I cannot write about this anymore since my mouth is filling up with drool – you get the point. Enjoy!!!
PS: I attached a very fitting YouTube video which will entertain the little ones but it can also be used as a language learning tool since the piggies talk quite slow :o)
CZ: Jelikoz unor je mesic lasky, recept na sladoucke palacinky se sem hodi jako ulity! Nic vam o nich nemusim vysvetlovat, kazdy tento bozsky pokrm zna. Co je ale dobre na tomto receptu je to, ze jsem ho predelala do americkeho (nemetrickeho) systemu. Prilozene je take kratke palacinkove video, urcene zejmena pro ty nejmensi. Dobrou chut!
PALACINKY
Batter (for about 4 pancakes):
- 2 cups of milk
- 2 egg yolks
- 1 Tbs sugar (leave the sugar part if you are going to make the the salty way)
- 1/4 Tsp salt
- 3/4 cup of all-purpose flour (= 0.65 cup; or 8-10 Tbs)
- vegetable oil
Filling
- fruit yogurt and/or jam
- fresh fruit
- Nutella
Toppings
- Whipped cream
- powdered sugar
- powdered cocoa
- cinnamon
- chopped almonds or wallnuts
Method:
- Mix flour with salt
- Mix egg yolks with sugar and milk and slowly pour this mixture into the salted flour
- Mix the batter until it looks very smooth
- Lightly grease a small, non-stick pan and wait until the oil gets hot (med-high)
- Pour a thin layer of the batter on the pan, using a ladle
- The hard part: when one side seems to be done (about 2-3 minutes), flip the palacinka using spatula
- Once palacinka is done, scoop it with your spatula on a plate (Fig.1)
- spread jam and/or yogurt (or Nutella) all over the palacinka surface
- Roll it into a tube
- Top with fresh cut fruit (strawberries, bananas..) and whipped cream
- Sprinkle with cocoa powder or cinnamon
CAUTION: Individual servings = 1 – 8 palacinkas depending on one’s appetite! You may have to double up on that batter!!!
Here is a short children YouTube video on how to make (or not make??) palacinky 🙂
Fig.1: my finished Palacinka
Fig.2: My rolled up Palacinka (blueberry yogurt filling; sprinkled with powdered sugar)
Loading ...
No jo, prave sme ich robili aj my 🙂 Dakujeme za recept a video 😉
Ahoj, nemas zac, doufam, ze se vam povedli!!
I hope they came out tasting like gods’ meal!
PS: pardon, chtela jsem napsat “povedlY”…palacinky – jako – zeny :((
I’ve been just thinking about palacinky and how hard it is for me to give out recipe since I eyeball the amount of ingredients. You know “Primerene, primerene”.
Except that month of love has always been May. Remember kissing under blooming tree and stuff?
So this is what I always see them making and selling on Celetna Street near Old Town Square. They fill theirs with Nutella and about three other fillings. I’ll have to try one!
Hi Jana,
that’s the great think about being Czech-American! You get the best of both worlds – 2 love months! May and February 🙂
HI Karen!
You should definitelly buy one! They are soooooo good! Ask for extra whipped cream too!
Palacinky jsou u nas v rodine obrovsky hit. Nas dvou lety syn se po nich muze doslova utlouct.
Davame do nich marmeladu. Ale uplne nejlepsi jsou se zmrzlinou, cerstvym ovocem a slehackou /a pro dospele polit trosku vajecnym konakem/ MNAM
My husband came to the US from Czechoslovakia in 1977. His mom would make us palacinky occasionally when she lived closer to us in PA, but then she moved to Texas. Now my husband makes them for me on mother’s day and my birthday!
Hi Melissa!
how special! Your husband is such a gentleman! Palacinky jsou SOOO MUCH better than some flowers 🙂 Or did you get both??
Ahoj Ivo!
Tak zmrzlina, slehacka a konak….to je uuuuplna DEKADENCE!!!! Hmmmm…
Na Tve palacinky se chystam uz od te doby co jsi uverejnila ten recept, doufam ze se mi povedou. Moc diky!
NUTELLA+ZAKONZERVOVANE MANDARINKY NEBO BROSKVE……… MAZEC:_p
I like guys like you sharing your cooking experience. Today we had spinach palacinky, palacinky bolognese (leftovers from spaghetti) and also tried them with soft cheese (like philadelphia/lučina) – all was good. My husband made them this time – while I was breastfeeding 🙂
Thank you for the recipe. I left the (then) CSSR in ’68 as a six year old kid and had all my schooling in English speaking schools. Thanks to my wonderful parents I maintained a lot of my Czech heritage and although my “pravopis” is attrocious, I’m still fluent in Czech.
My American born wife and I are having some friends come over for dinner on Saturday. I love to cook “Czech style”, so I was looking for an ideal desert recipe to follow the “Vepro knedlo zelo” dinner I have planned for the main course. Your recipe brought back fond memories from my childhood and should be a huge hit.
Thank You.
Ahoj Martine!
I am glad I could help. You should also check out the Easy Strudel Recipe at: http://czechmatediary.com/2007/08/07/easy-apple-strudel/
– it’s really super easy and great tasting (although I feel like I am cheating every time I make it since I buy the dough in the store). It comes out from the oven like it was cooked from scratch by your grandma!
Ahoj Tanjo,
I appreciate your recipe, but I don’t know if anybody here actually had success with it as written above.
I tried following the recipe faithfully, but the first thing I noticed in the instructions was that there is no mention of adding the milk to the mix.
The instructions say “Mix egg yolks with sugar and slowly pour this mixture into the salted flour”, they should read “Mix egg yolks with sugar AND MILK and slowly pour this mixture into the salted flour”.
Using the ingredient quantities exactly (ratio of two cups of milk to .65 cups flower), I noticed my palacinky batter was extremely thin, but I tried it anyway. It was an exercise in frustration. The batter never set up, and even when it browned at the bottom it was still completely runny on top, and never released from my non-stick pan with or without oil.
Doing a bit more research online, I noticed that most recipes for palacinky had a flour-to-milk ratio between .75-to-1 and 1-to-1. As posted, the ratio for your recipe is only around .3-to-one, which would account for the very thin batter I got.
I whisked in enough additional flower into the unused thin batter to get closer to .75-to-1 ratio, and voila! My palacinky set up very nicely, and easily released from the bottom of an ungreased non-stick pan using a spatula carefully to get under the edges.
At a medium setting on my electric range (I let the pan come to temperature for at least 5 minutes) they would be ready to flip over in about 90 seconds, the second side about the same time. Everybody’s range temperature varies, so you may need to create a couple of “sacrificial” crepes to find the ideal combination of time and pan temperature. I burned two before I hit my “sweet spot”. If your edges start browning, and your getting lots of large “bubbles”, it’s probably time to turn it over.
Note that I also added a little vanilla extract and a bit more sugar to the mix for flavor. Experiment for your own personal taste, cooking should be fun!
Hopefully my experience will help others who may have experienced similar issues with this recipe, which was delicious after my modifications.
I can’t believe I posted a horrible “typo” above!
“and your getting lots of large “bubbles”…”
“your” instead of “you’re” ??? Realy??? I feel so ashamed. 🙁
DIky Martine! I am going to correct it right now.
Hi I am Czech New Zealander and we are having here very popular – palacinky with ice cream, bacon, blueberries, maple syrup and cream. What a treat.
wow! What a combination!!! Jako by to uvarili pejsek s kocickou 😉
Why is Palacinky seved as a Czech dish? im doing research and i need to know!!!!!
This recipe does not have enough flour. Use 1 cup of flour and you can use 2 whole eggs instead of just yolks. Follow the rest of the recipe and they are perfektni!
This is the first thing all three of my children learned to cook, and the first thing my grandmother taught me how to cook and we’ve all loved them since we can remember. I’m always surprised that so many people only recognize them as “Crepes Suzette” and don’t see the versatility and potential of delicious filling combinations. I’ve posted lots of pictures at our blog of both sweet and savory filled ones and then shared them on Pinterest and the #1 comment I received was “aren’t these French and normally filled with some kind of orange juice?” Uh…. No! Some people have no idea what they’ve been missing. 😉