A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert, too. In Czech, these are called 'palacinky.'
Ingredients
- 1 cup all-purpose flour
- 1 cup milk , or more as needed
- 2 large eggs
- 2 tablespoons white sugar
- pinch salt
- 1 tablespoon butter , melted
- 2 tablespoons vegetable oil
- 1 cup sliced fresh strawberries
- 0.5 cups plain yogurt
- 4 tablespoons strawberry jam , or to taste
- 1 tablespoon honey , or to taste
- 1 tablespoon cinnamon sugar
- 4 tablespoons whipped cream , Optional
Instructions
-
1
Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
-
2
Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
-
3
Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.
Nutrition Facts
Per serving
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