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Czech Crepes

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"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.'"
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Ingredients

35 m servings 206
Original recipe yields 8 servings (8 crepes)

Directions

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  1. Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.
  2. Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside 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 coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

Footnotes

  • Cook's Note:
  • You can use any flavor of yogurt and jam that you'd like, and can substitute raspberries or bananas for strawberries, if desired.

Nutrition Facts


Per Serving: 206 calories; 7.5 29.9 5.2 55 57 Full nutrition

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