The Smokehouse serves as the outdoor kitchen in the hot Bosnian Summer.
PALACINKA (Balkan Crepes)
Scrumptious Balkan crepe recipe
- 350 grams flour
- 2 large eggs
- 480 grams whole milk, or two cups
- 1/2 teaspoon salt
- 240 grams water, or one cup approximately use only as much as needed to create a batter as thin as heavy cream
Place all ingredients, but the water into a Thermomix or a blender, and blend until completely smooth (In Thermomix, speed 3-5 for 1 minute)
Add half of the water and continue to blend until batter is as thin as heavy cream, adding more water, as needed (In Thermomix, speed 3-5 for 15-30 seconds after each addition of water; you may have to add a little bit more or a little bit less water
Rest batter covered in fridge for 15-30 minutes (optional, but improves flavour)
Heat pan until smoking hot
Ladle approximately 1/2 cup of batter into pan tilted to one side taking care to not spill batter out of the pan, swirl it until it coats the bottom evenly and there are no ‘holes, then return to heat and cook 60-90 seconds on one side flipping to finish cooking about 30 sconds on the reverse side
Repeat last step until batter is used and 15-16 crepes are made serving immediately with homemade jams or Nutella. See notes for options.
Palacinka can be filled with sweet or savory fillings. The family favourite at Pava's was her homemade apricot jam. Most love Nutella. Whipping cream was never added there, but is also a fun addition.
My personal favourite (beside Pava's homemade apricot jam) is to sprinkle the hot crepe lighly with granulated sugar and then squeeze juice from 1/2 a fresh lemon over it. Delivious!