Palacinka, the light crêpe that comes from the East – Italian Cuisine

The recipe for preparing delicious palacinke inspired by the ancient Istrian tradition still alive in Trieste, door of the East

Eggs, milk, flour, sugar and a pinch of salt. There palacinka recipe widespread in Hungary, Istria, Trieste and surroundings can be considered a light version of the classic French recipe. In fact, this requires that the batter is cooked in a pan where butter (one walnut per crêpe) has been melted, while here just half a teaspoon of seed oil per piece. The palacinke are then usually stuffed with homemade plum jam, much less caloric than the chocolate-based sauces that traditionally fill French crêpes.


Ingredients for 4 people
1 egg, 10 tablespoons of flour, a glass of milk, two tablespoons of sugar, a pinch of salt and seed oil to grease the pan.

Combine the eggs and the sugar, mixing well with an electric whisk. Add a pinch of salt, milk and flour to obtain a thick and dense batter. Leave it to rest in the refrigerator for half an hour, covered with plastic wrap. Grease a non-stick pan with half a teaspoon of seed oil, heat it and pour a ladleful of batter spreading over the surface of the pan, keeping the layer slightly high. Also cook it on the other side and let it rest on a plate waiting to stuff it

The stuffing

Although Nutella always goes very strong (and by reading our recipe you can prepare it at home), the ideal filling for the palacinka is the marmalade. Of plums, apples or berries, it does not matter, what matters is that it is spread over the entire surface. The palacinka will come later rolled or folded and dusted with icing sugar or cocoa. Those with a sweet tooth can enjoy a garnish of whipped cream or melted chocolate.

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