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Active Time
25 min
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Total Time
1 hr 25 min
Palacsinta
When crêpes entered the American consciousness, they had an air of fussiness about them. But the truth is they're very easy to make — and a regular nonstick skillet and ordinary spoon work just as well as any crêpe pan or tiny specialty ladle. This Austro-Hungarian dessert strikes just the right balance of lightness and sweetness.
Ingredients
Makes 8 servings
Special Equipment
Step 1
Blend milk, eggs, flour, granulated sugar, 2 tablespoons butter, and salt in a blender, scraping down side once or twice, until batter is smooth, about 1 minute. Let batter stand at room temperature 1 hour (this prevents tough crêpes). Stir together jam and brandy in a small bowl.
Step 2
Preheat oven to 250°F.
Step 3
Add 1/2 teaspoon butter to skillet and brush to coat bottom. Heat over moderate heat until hot, about 30 seconds, then pour 1/4 cup batter into skillet, tilting to coat bottom evenly. Cook until underside is pale golden, 11/2 to 2 minutes, then jerk skillet to loosen crêpe and flip crêpe with a spatula. Cook until underside is pale golden, 30 seconds to 1 minute. Transfer crêpe with spatula to a work surface, turning over so that side cooked first is facedown. Spread crêpe all over with 1 tablespoon jam and roll up jelly-roll style. Transfer to a heatproof platter and keep warm in oven. Make 7 more crêpes in same manner, transferring to oven (rolled crêpes can be arranged side by side or stacked like logs). Dust generously with vanilla sugar.
香草糖,结合2杯糖果店s sugar with 1 vanilla bean, halved lengthwise and chopped, in an airtight container and let stand, covered, at least 24 hours. Sift to remove vanilla bean before using. Vanilla sugar keeps, in an airtight container at room temperature, indefinitely. · Crêpes (without jam) can be made 1 day ahead and kept chilled, separated between layers of wax paper, in an airtight container. Reheat crêpes in a 350°F oven in batches on a large baking sheet in middle of oven until hot, about 1 minute, then spread with jam and roll up. Heat all rolled crêpes on baking sheet in oven until hot, 1 to 2 minutes. Dust with vanilla sugar.
Leave a Review
Reviews (21)
Back to TopGreat family breakfast recipe! Children loved these. I also made savory crepes with the batter.
steph_atx
Austin, TX
3/10/2012
Very good and easy crepe recipe. I didn't let it rest for an hour and still had pretty great results. Will definitely use it again.
Anonymous
1/20/2012
Amazing! Best I have ever had. Delicious, easy and fun to make. My entire family loved them!!!
kmal15
9/21/2011
I love this recipe. I omit the brandy and just fill the crepes with homemade raspberry jelly. It is my 7 year old daughter's favorite breakfast.
Anonymous
Lancaster, PA
8/13/2011
the texture and flavor of these crepes are the best I've had. I've been making crepes for about 15 yrs now, but this will be my new recipe. I did not have brandy, so I substituted vanilla extract. I also like to add a dash of cinnamon to my batter. For the filling, I use berry jam, and as of late, been filling with semi-sweet chocolate chips...TO DIE FOR! Try it! Any if you're a choc rasberry fan, use the choc chips and ras jam together. Delicious!
jillybilly79
California
3/20/2011
Turned out great! Best crepe recipe yet - my husband, crepe authority in the house, only added a bit of powdered sugar. Really delicious.
sarapois
1/18/2011
AWESOME! I can not wait to have more!! Easy, yummy. Love it.
Anonymous
Jamestown, RI
1/12/2011
We are at vacation house in Southern Greece and ofcourse w/out my recipes so I used this one to make crapes for my family for breakfast. They turned out great! My children finished them up - even our picky daughter. I filled some with nuttela and bannanas and some with wallnuts and honey!
Stavrou
8/15/2010
AMAZING with nutella!
Anonymous
dayton
5/9/2010
I didn't have whole milk so I used 2% milk and added a tablespoon of butter as well as a teaspoon of vanilla extract. I have to say that they turned out great for my first time making crepes. I also didn't have any brandy so I just spread raspberry jam on a few and Nutella on the others and they were fantastic. Excellent recipe and easy to prepare.
utterboredom
Phoenix
4/10/2010
This was good. I will, though, next time put in less than 1/4 cup in the skillet. I like mine thinner.
LeCordonGreen
GA
4/7/2010
I made this with 2% milk and thought it was fantastic. I've always assumed crepes would be difficult but this recipe makes them easy. I filled them with chocolate chips instead of jam, but I think they would work with anything.
stargirl923
3/19/2010
this recipe is just perfect. I made mine with buttermilk, though - and I didn't bother melting the butter beforehand. Delicious.
supertania
2/16/2010
Good one! My kids ate all the crepes. Another good which I am using is here: http://www.bestpolishrecipes.com/index.php?option=com_content&view=article&id=55&Itemid=71
Anonymous
9/18/2009
These are excellent crepes - although I mixed them by hand and added 1 tsp. vanilla to the batter. I also did not wait for an hour to cook them. They were super fast and yummy - we had them for breakfast with fresh raspberries and maple whipped cream.
AtypicalSoccerMom
7/28/2009
