Palacinke-Gourmet Serbian Crepes

  • 3  egg whites (room temperature) large or extra-large
  • 3  egg yolks  (room temperature) large or extra-large
  • 3 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 3 tablespoons Madagascar vanilla extract
  • pinch of salt
  • pinch of baking soda
  • 13 tablespoons white pastry flour
  • 12 tablespoons whole wheat flour
  • 17 oz fat free milk
  • sparkling water

Preferably use only organic ingredients.

  1. In a large mixing bowl mix beat the egg whites until frothy, use the hand held mixer.
  2. Add egg yolks, brown sugar, olive oil, vanilla, salt and baking soda, mix together until well combined.
  3. Then add flour and mix some more, next add milk and keep mixing until you get a very smooth batter. Add a little bit of sparkling water to make the batter light and airy. Cover the batter with a cheesecloth, let it sit at room temperature for 15-30 minutes.
  4. Heat an 8 or 10 -inch frying pan, grease it with olive oil, use the small size sauce ladle to pour the batter into the pan with a swirl slow motion covering the whole pan with the very thin layer. Fry shortly until you think the crepe is ready to flip. Lift the corners of the crepe off the pan with the crepespatula or a flat knife. The other side needs to be cooked only for a few seconds. You want to achieve a golden color with brown spots. Remove the crepe from the pan and place into a plate. Grease the frying pan after each crape. Makes approximately 17 crepes.

 The best filling choices
  • Nutella, apricot fruit spread, ground walnuts with brown or white sugar. You can fold them in triangles or roll them into long rolls. Dust with powdered sugar or vanilla sugar and enjoy-