This great Slovak dish makes a good breakfast dish and is filling. Sprinkle with powdered sugar and/or your favorite topping or syrup and enjoy!

Deb

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Recipe Summary

prep:
10 mins
cook:
5 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.

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  • Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.

  • Remove cooked palacinky to a plate and roll into a log.

Nutrition Facts

562 calories; protein 16.8g 34% DV; carbohydrates 43.1g 14% DV; fat 35.9g 55% DV; cholesterol 281.5mg 94% DV; sodium 157.2mg 6% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
01/26/2015
I have had this recipe saved in my RB for a long time. I am so glad I made it very good! Don't get discouraged if your first 'crepe' is a disaster that happens to me every time I make crepes. I did find that using cooking spray to coat the pan worked a lot better than oil. Also 1/4 cup batter was just right for a 12" non-stick skillet. Pour in the batter and swirl the pan to spread it over the entire surface. These are light airy crepes that appear to be very delicate but if cooked thoroughly on the first side actually are not hard to flip over at all. Enjoy! Read More
(2)
3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2015
I have had this recipe saved in my RB for a long time. I am so glad I made it very good! Don't get discouraged if your first 'crepe' is a disaster that happens to me every time I make crepes. I did find that using cooking spray to coat the pan worked a lot better than oil. Also 1/4 cup batter was just right for a 12" non-stick skillet. Pour in the batter and swirl the pan to spread it over the entire surface. These are light airy crepes that appear to be very delicate but if cooked thoroughly on the first side actually are not hard to flip over at all. Enjoy! Read More
(2)
Rating: 5 stars
04/16/2018
We make a similar "pannycake" the recipe being my Polish Mom's. Pretty much the same but what we do is we separate the whites from four of the eggs and beat them into peaks folding them in gently just before putting them on the pan. The end result is a rather thin but fluffier pannycake (her word!). They are a Christmas Eve tradition spread butter sprinkle sugar roll into a log and there you go! Make them more than just Christmas and always a treat. Read More