Friday, November 11, 2016

Palachinki (aka Crepes)

When our children were growing up one of their favourite treats was palachinki. Whenever we visited their Ukrainian grandmother she would make palachinki. As fast as they came off the pan they'd disappear, like worms down hungry baby birds' gullets! At the time I was pretty much intimidated by anything that smacked of French Cooking. Julia Child I was not, though I could manage a close enough imitation of her voice to have the kids rolling around the kitchen --- impressed either by my nailing it or by how ridiculous I sounded in the effort. I'm chill with going to my grave not knowing which. My children liked them best plain --- with just a sprinkling of powdered sugar or a thin scrape of jam. Roll them up close your eyes and munch! Delicious.

I am no longer intimidated. Palachinki/crepes are simple and quick to make. You can make them savoury or sweet and fill them with anything - fruit, vegetables, cheese, whatever.

Grandma's Palachinki:

3 eggs
1 cup water
1 cup milk
1 tsp. vanilla
2 tbs sugar (for dessert crepes.) Omit for savoury.
2 cups flour

Mix everthing together in a blender or whisk in a medium bowl.

Let sit at covered in the fridge for an hour.

Heat a small pan, then brush lightly with butter or oil. I use a small ladle to spoon out just enough to swirl quickly over the bottom of the pan. You should have just enough to cover it. Adjust the amt. for subsequent crepes.Cook about 30 seconds, until it looks dry, then flip and cook the other side 10-15 seconds until brown freckles form on the underside. flip out onto a cooling rack. Allow to cool while you continue making more. When they are cool you can stack them with wax paper between. Will keep in the refrigerator for several days -- but probably not if you have little people or palachinki seeking big people around.
 Just warm up when ready to serve.

As Julia would say - Bon appetit!

Note# 1: Be sure the pan is good and hot before you start otherwise the first few panachinki will be rejects..

Note# 2:  I also like Alton Brown's recipe which you can find on the internet. He adds 3 tbs melted butter to the batter. In that case you won't need to butter the pan as you go.

No comments: