Croatian Pancakes or Crepes (Palacinke)

Eastern European crepes

Gabor Izso / Getty Images

  • Total: 45 mins
  • Prep: 10 mins
  • Cook: 35 mins
  • Rest: 30 mins
  • Servings: 6 servings
Nutritional Guidelines (per serving)
189 Calories
10g Fat
18g Carbs
7g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6
Amount per serving
Calories 189
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 17%
Cholesterol 104mg 35%
Sodium 256mg 11%
Total Carbohydrate 18g 7%
Dietary Fiber 1g 2%
Total Sugars 0g
Protein 7g
Vitamin C 0mg 2%
Calcium 72mg 6%
Iron 1mg 8%
Potassium 124mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy recipe for Croatian palačinke (pah-lah-CHEEN-keh) or savory crepes calls for club soda for a light and airy batter. The thin pancakes are fried in butter and oil. 

Try these savory crepes stuffed with meat, cheese, vegetables, or a combination. To make a sweet version for dessert, add 3 tablespoons sugar and 1 teaspoon vanilla to the batter. Every Eastern European country has its version of pancakes or crepes, such as Serbian palacinkePolish naleśniki,​ and Hungarian palacsinta.

Lithuanians call these pancakes naliesnikai, Ukrainians call them nalysnyky, and in Romanian, it's clatita. There is little difference in the basic recipe except for the addition of melted butter or oil in some countries.

Ingredients

  • 3 large eggs

  • 1 cup milk

  • 1/3 cup club soda (not flat)

  • 1 cup all-purpose flour

  • 1/2 teaspoon salt

  • 1 1/2 tablespoons butter (roughly, for frying)

  • 1 1/2 tablespoons oil (roughly, for frying)

Steps to Make It

  1. Gather the ingredients.

  2. In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda.

  3. Add the flour and salt and stir with a whisk until only a few lumps of flour remain.

  4. Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the batter will smooth out.

  5. Once rested, stir the batter until it is completely smooth to prepare for making the crepes.

  6. Heat an 8-inch nonstick crepe pan or skillet. Add 1 teaspoon butter and 1 teaspoon oil.

  7. Then add about 1/4 cup of batter to the pan, tilting and swirling so it covers all or most of the pan.

  8. Fry about 2 to 3 minutes or until the bottom is lightly browned. Flip over and brown the second side. Remove to a platter.

  9. Continue in this manner, adding butter and oil as necessary (probably every third crepe), and stacking crepes one on top of another on the platter.

  10. Use the cooked crepes as your recipe instructs. Serve and enjoy!

Tip

Palačinke freeze well when placed between sheets of waxed or parchment paper and added to a zip-top bag or airtight container. Remove just as many crepes as needed for a quick meal or dessert.