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.
Recipe information
Total Time
1 hr 25 min
Yield
Makes 8 servings
Ingredients
Special Equipment
Preparation
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.
To make vanilla sugar, combine 2 cups confectioners 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.
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Reviews (32)
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