Palacinke (Croatian crepes) – Regular and Gluten-free Versions

Palačinke are thin Croatian pancakes (similar to French crêpes), that originate from a long tradition that dates back to the old slavic sun festival. Other versions are, thus, found in many other Central and Eastern European cuisines–non-slavic as well, thanks to their popularity spreading throughout the Austro-Hungarian empire. They are a typical Saturday breakfast at my house (dinner or snack, too, if we are looking for something light to eat), so we always have plenty of džem (jam) on hand, usually from apricots, plum, or mixed fruit. Another way I used to eat them as a kid was to simply sprinkle sugar on the inside.

Regular version:

  • 1 cup flour
  • 2 cups milk
  • 2 tablespoons butter
  • 3 eggs
  • salt
  • 1 tablespoon sparkling water (optional)

Mix all ingredients together in a large bowl.

Add just enough batter to thinly cover a pre-heated pan.  Cook until the edges begin to curl (and the palačinka is browned to your liking), then flip to cook the other side briefly.

Gluten-free version

  • 1 cup tapioca flour
  • 1/2 cup sweet sorghum flour
  • 1/2 cup + extra almond flour
  • 1/2 teaspoon salt
  • 4 eggs
  • 2 tablespoons butter, melted
  • 1 cup milk
  • 1 tablespoon sparkling water (optional)

Mix all ingredients together in a large bowl, adding more almond flour if the consistency is too runny.  If using unblanched almonds, press through a sieve to remove the tiny flecks of skin.

Add just enough batter to thinly cover a pre-heated pan.  Cook until the edges begin to curl (and the palačinka is browned to your liking), then flip to cook the other side briefly.

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