Crepes (Palachinke as my kids and all their friends call them)

 

 The idea of starting this blog came after I got a request for this recipe :)

 

Back in my homeland no one makes crepes by recipe. I remember my mother laughing at me for needing a recipe for crepes. However, when I started making them, I could never get right consistency of the batter which is the main part in being successful in your attempt to make good crepes. So I found this recipe in some Hungarian cook book that was translated in my native language. Over the years of experience you will be able to make crepes without recipe but for beginners it's always good to start with one. That way you will learn what consistency of the batter is needed to get every single crepe in one piece (not torn). You will need to invest in a non-stick frying pan with almost no sides (it's easier to turn crepes over).

 

 

 

Ingredients:

 

250g white flour

3 eggs

500ml milk (I like half milk, half water)

50ml oil

pinch of salt

just a little bit of oil in the pan before you put first ladle of batter in. Afterward you do not need to add more oil into the pan (unless you screwed up somewhere and they start to stick to the pan)

 

For filling you can use anything you like. Here are some ideas:

 

Nutella (my kids' favourite)

Apricot jam (my favourite)

Any other jam

Plum jam, ground walnuts and sugar

Some like it with sugar only

Sugar and ground walnuts

Our summer favourite (pictured above): raspberries with sugar inside and dark chocolate on top

Cream cheese and ham...

 

Mix all ingredients with electric mixer. Put just a little bit of oil (about 1/2- 1tsp). If you put more, you'll end up with a very greasy first crepe :). Turn the heat to high and when oil is hot add 1 full ladle (or less, it depends how big is your ladle) of batter. While you are pouring batter into the pan at the same time move the pan around so that batter covers the bottom of the pan. Thinner you get it, it's better. Fry for few seconds and then turn and fry the second side for a short time. Do not over cook them, you will not be able to roll them later. When done, slide the crepe onto the plate. Continue repeating until you have the batter.

 

While you are in a process of making crepes, if you see that your stove reached very high temperature, turn the heat down to the middle or little bit higher. This making crepes on high heat is my thing, it's faster! My mother and some friends do it on a low heat, but hey who has the time. End product is the same!

 

How to turn over a crepe? Ha! When I was a teen, my friend and I decided to make crepes. Of course neither of us knew how to flip them. At that time I was living on 11th floor. So we decided, in order not to mess up my mother's kitchen floor, to hold the pan outside kitchen window. Yes, we were home alone. Hope no one got a crepe over their head ;)  I still don't know to flip them in the air but that's OK! Take a dinner knife, preferably with a round top. While you are frying the first side, when you see that it's done around the edge, lightly go under and around with the knife to detach crepe from the bottom of the pan. Move pan forward and backward so the whole crepe detaches from the bottom. Once it's detached, it's ready for flipping. Put the knife under the crepe as far as it goes (not the center but little bit on the side of the crepe) and turn fast. If you mess up, don't worry. It's just a question of practise. It will work at the end. Keep trying! It will be worth it.