“and your getting lots of large “bubbles”…”

“your” instead of “you’re” ??? Realy??? I feel so ashamed.

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 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!

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.