PHOTOGRAPH BY MARK LOADER
My mother often recounted stories of coming home to her mother making palačinka on a big griddle, where she would have several going at a time, setting a ladleful of apple butter onto each finished crepe, rolling them up, and then setting them in a warm oven with a damp towel over them until she had enough to serve her family.
I tend to stand at the stove and serve each one as it comes up to the lucky recipient.
The batter can be refrigerated and used over a few days, perhaps requiring the addition of a little more water (or club soda) to get it to the desired consistency. Some people claim the effervescence of the club soda gives the crepe a lighter texture, but that is a matter of opinion. As for thinness, the thinner the crepe, the more you can eat.
Palačinka
Ingredients
- ½ cup milk
- 2 large eggs
- ½ cup water or club soda, or more to thin batter if needed
- Pinch of salt
- 2 tablespoons butter, melted
- 1 cup all-purpose flour
- Additional butter or oil for cooking
- Apple butter, sour cherry jam, or desired filling
Instructions
- Whisk together milk, eggs, water or soda, and salt in a large mixing bowl (ideally one with a pouring edge). Add melted butter, then incorporate flour, and mix until smooth.
- Heat a griddle, crepe, or flat frying pan over medium heat. Add ½ tablespoon butter or a little oil and swirl around to coat the pan. Add ¼ cup batter into the center of the pan and tilt pan in a circular motion so that the batter creates a thin, even circle.
- Cook for 1 to 2 minutes until crepe is no longer wet and bottom is light brown. Work a spatula under the edge and quickly flip crepe and cook an additional minute or so until the other side has colored. Remove from pan, roll with apple butter, or desired filling, and serve.
