Can I make the batter ahead of time?
Yes, the batter can be made up to 24 hours in advance and stored in the refrigerator. Whisk it gently before cooking.
DESSERT
Serbian Palačinke with Eurokrem and Ground Walnuts
These Serbian Palačinke are thin, delicate crepes filled with the beloved hazelnut spread, Eurokrem, and a generous sprinkle of finely ground walnuts. They offer a delightful balance of creamy sweetness and nutty texture, perfect for a comforting dessert or special breakfast.
HOW TO MAKE IT
Let's cook.
01
In a large bowl, whisk together the flour, granulated sugar, and salt.
02
In a separate bowl, whisk the eggs, milk, water, and 2 tablespoons of vegetable oil until well combined.
03
Gradually add the wet ingredients to the dry ingredients, whisking constantly until a smooth batter forms. Let the batter rest for 10 minutes.
04
Heat a 8-inch non-stick skillet or crepe pan over medium heat. Lightly brush with vegetable oil. Pour about 1/4 cup of batter into the pan, tilting and swirling to coat the bottom evenly.
05
Cook for 1-2 minutes until the edges are golden brown and the surface is set. Flip the crepe and cook for another 30-60 seconds until lightly browned. Repeat with the remaining batter, brushing the pan with oil as needed.
06
Lay each cooked palačinka flat. Spread about 1 tablespoon of Eurokrem evenly over one half of the crepe.
07
Sprinkle about 1 teaspoon of ground walnuts over the Eurokrem.
08
Fold the palačinka in half, then in half again to form a triangle, or roll it up tightly. Arrange on a serving platter.
09
Serve immediately, optionally garnished with extra ground walnuts or a dusting of powdered sugar.
About This Recipe
These Serbian Palačinke are thin, delicate crepes filled with the beloved hazelnut spread, Eurokrem, and a generous sprinkle of finely ground walnuts. They offer a delightful balance of creamy sweetness and nutty texture, perfect for a comforting dessert or special breakfast.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra fluffy crepes, separate the eggs and whisk the egg whites to soft peaks before folding them into the batter. Ensure your pan is hot enough before pouring the batter to prevent sticking and achieve a nice golden color.
Easy Substitutions
If Eurokrem is unavailable, any hazelnut-chocolate spread will work. Almond butter or a fruit jam can be used as an alternative filling. Other nuts like pecans or hazelnuts can replace walnuts.
Storage & Reheating
Leftover palačinke can be stored unfilled in an airtight container in the refrigerator for up to 2 days. Store Eurokrem and ground walnuts separately. Reheat crepes gently in a pan or microwave before filling.
Serving Suggestions
Serve these palačinke warm with a scoop of vanilla ice cream, a dollop of whipped cream, or a side of fresh berries. They also make a fantastic addition to a brunch spread or as a comforting evening dessert with a cup of coffee or tea.
Common Mistakes
1. Overmixing the batter: This can lead to tough crepes. Mix just until combined. 2. Pan not hot enough: Results in pale, rubbery crepes. Ensure the pan is at medium heat before adding batter. 3. Too much batter: Leads to thick, pancake-like crepes. Use just enough to thinly coat the bottom of the pan. 4. Not resting the batter: Skipping this step can make crepes harder to cook and less tender. 5. Overfilling: Can make the crepes difficult to fold and messy to eat.
Frequently Asked Questions
What if my crepes are sticking to the pan?
Ensure your pan is well-oiled and hot enough. If using an older pan, it might need more oil or a higher heat setting.
Can I freeze cooked palačinke?
Yes, cooked and unfilled palačinke can be frozen. Place parchment paper between each crepe, wrap them tightly, and freeze for up to 1 month. Thaw in the refrigerator before reheating.
MORE TO KNOW
Palačinke are a staple in Serbian cuisine, often enjoyed as a sweet treat or a savory meal. The key to perfect palačinke is a thin batter and a hot pan. The resting time for the batter allows the gluten to relax, resulting in more tender crepes. When cooking, the first crepe often acts as a 'test crepe' to adjust the heat and batter consistency. Don't be discouraged if it's not perfect; the rest will likely be much better!
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