Palacinke is croatian for crepes. If you grew up with Croatian parents you would have enjoyed crepes on a regular basis. My mum would fill them with either jam or ricotta cheese. I always enjoyed them. I’ve found that since we moved to the USA and I don’t have convenient access to my mums cooking, hehe, I crave food from my childhood. So I’ve regularly been making simple things like palacinke, kifle and fritule. They just remind me of home and bring out good memories.
I make mine like this:
– 1 1/2 cups all purpose flour
– 1 egg
– pinch of salt
– 1 cup water
– 1 cup milk.
I will add extra milk if needed. The batter is runny. It’s not suppose to be as thick as American style fluffy pancake batter.
I’ve recently gotten a Lodge cast iron skillet just for making crepes, lol. Learning to cook on a cast iron pan takes a bit of trial and error. My first attempt resulted in crepes stuck to the pan. My second attempt resulted in crepes sliding of the pan easily. My third attempt was the best, but alas I lack visual proof, lol. My third attempt at crepes on the cast iron were more golden brown on the whole crepe. They are a bit pale on the above photos. I’ve given up on non stick pans. They never last very long. Cast iron is suppose to last forever. It needs to be looked after in a certain way though so that it doesn’t rust and remains non stick.