Crepes have become a Christmas morning tradition in our home. Both our girls make repeated requests, err, uh, demands, making sure I have plenty of warning that there is no substitutes, or replacements allowed. Crepes it is and crepes it will always be on Christmas morning.
Fortunately, crepes are easy and I love them so they won’t have to worry about the tradition getting canned by me. I’ll share with you the recipe I have adapted from Manka’s cookbook that was given to me by my mom and dad as a gift. A special treat since my dad is Czech and I don’t have many recipes that connect to that side of my heritage.Milan Prokupek, Sr. titles his book, “Manka’s Czech cookbook and memoirs my own story and how my mother cooked in Prague and how we cook now in Inverness, California.”
I hope you enjoy this recipe as much as we do.
Palachinka~ Czech Souzettes
- Make a batter of 3 ounces flour (1/2 cup + 3 Tbs), 1 whole egg, 1 yolk, 1 cup milk 1 teaspoon sugar, 1 tablespoon water, a pinch salt, and a little dark rum. It will look like a thick soup.
- Spoon the batter thinly (only 1/4″ high) into a hot, well buttered 8″ pan, where it fries quickly. Turn the cake over with a spatula and fry quickly on the second side.
- Store them on a plate in a warm oven.
- Make the palachinka very thin~less that 1/4: thin.
- Spread a favorite sweet across the center of each palachinka. The best filing is pure raspberry jam. Roll the palachinka into a “log.” Sprinkle generously with powdered sugar and drizzle with a squeeze of lemon.
How sweet are Your words to my taste, sweeter than honey to my mouth!