Desserts
Sparkling Water Crepes: Thin and Airy Slovak Palacinky That Are Strong Enough to Roll Without Tearing
Thin, tender sparkling water crepes (Slovak palacinky) that don't tear, ready in about 50 minutes including a 30-minute rest.
NutritionApproximate, per serving
Instructions
Crack 2 eggs into a deep bowl. Add a pinch of salt and the vanilla. Whisk lightly.
Pour in the milk, sparkling mineral water and oil. Mix everything well.
Gradually sift the flour into the liquid mixture (ideally through a sieve).
Whisk thoroughly into a smooth, thin batter with no lumps.
Cover the bowl with a kitchen towel and let the batter rest for 30 minutes at room temperature. (Do not skip this step!)
Heat a crepe pan or nonstick skillet. Brush it with oil only before the first crepe.
Stir the batter again before scooping. Use a small ladle and swirl the batter over the whole pan in a thin layer.
Cook over medium heat for about 1 minute, until the edges are golden brown and the crepe lifts easily.
Flip the crepe with a spatula and cook the other side until golden (only about 30 seconds more).
Stack the finished crepes on a plate. To keep them from drying out, cover them with foil or an upturned second lid.
Spread the crepes with your favorite jam, roll them up and serve.
- Rest the batter 30 minutes so the crepes do not tear.
- Thin or thick batter: add a spoonful of milk or sparkling water, or a spoonful of flour.
- Savory version: omit vanilla, add herbs, fill with ham, cheese or spinach.
- Best fresh; keeps 2 days in the fridge.