What does it mean for crêpes to be unleavened?

A crepe is like a flat pancake, but unlike a pancake, it does not have a leavening agent . A small amount of batter is poured into a heated, lightly buttered skillet and swirled until the result is a very thin, unleavened pancake.

How are crepes traditionally made?

Crepes are thin pancakes that can be either sweet or savory. They are traditionally made with wheat flour, milk, eggs, and butter . On La Chandeleur, it is customary to make crepes with a silver coin hidden inside. Whoever finds the coin in their crepe is said to have good luck for the rest of the year.

How do you make Joanna Gaines crepes?

Directions. In a blender, combine the flour, eggs, milk, 1/2 cup water, the sugar, vanilla, salt, and butter and pulse to combine for about 1 minute. Let the batter sit in the fridge to rest for at least 20 minutes or overnight. Heat a dry nonstick medium skillet over medium heat for about 3 minutes.

How were crepes originally made?

The origin of crepes The history of crepes dates back to 13th century Brittany, France. It seems a housewife there accidentally dribbled some thin porridge onto a hot, flat cooktop . Since people back then weren't inclined to waste even their smallest cooking mistakes, she ate it. The rest, as they say, is history.

What are the main superstitions about this making crêpes?

One popular belief involves placing a coin on top of a cooking crêpe while flipping it, ensuring financial prosperity in the coming year . Others hold a coin in their right hand during the flipping process for good luck.

What do you call someone who makes crêpes?

crepier (person who makes crêpes, proprietor of a crêperie)

What does the Bible say about unleavened bread?

[15] Seven days shall ye eat unleavened bread ; even the first day ye shall put away leaven out of your houses: for whosoever eateth leavened bread from the first day until the seventh day, that soul shall be cut off from Israel.

When preparing crepe batter which ingredient will increase the overall richness the most?

Because the ingredients are so simple, a good quality egg will add a lot of flavor to the batter. Whole milk — whole milk adds richness, but you are welcome to swap in any other dairy or plant-based milk you prefer. Unsalted butter & salt — if you only have salted butter on hand, omit the added salt.

Should crepes be rolled or folded?

Traditionally, crêpes are folded or shaped according to the recipe directions . However, there are many recipes that would work well with different types of folds. Crêpes are also very versatile. Once you have the basic crêpe recipe down, you can use whatever ingredients and folds you like.

Why do my crepes have so many holes?

If too much water is added to the batter, the batter will pop and boil on the pan or griddle . The resulting crepe can have a lot of holes in it. Making the batter with more water will not make more crêpes. The number of crêpes that can be made is determined by the amount of mix that is used.

Traditional German Hungarian Palachinke Recipe (2024)

February 26, 2015 //byAnnie Bernauer//4 Comments

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This traditional Palachinke recipe has been passed down through the generations of my husband’s family of German and Hungarian descent. They are quick and easy to make and a definitely a family favorite with my kids!

We’re one of those families that has no hesitation about serving breakfast for dinner. Often times this happens when we’re short on time and need a quick, easy meal to prepare. One of our family’s favorite breakfast recipes to eat for dinner is Palachinke (we pronounce it pala-chin-kin).

My husband learned this recipe from his grandmother who was of German and Hungarian descent. I often refer to Palachinke as “German crepes” since they remind me of the more common breakfast food known as crepes. Some people also refer to them as Hungarian pancakes.

Jump to:

How to serve Palachinke

Like crepes, Palachinke are made with just a few common ingredients and can be filled with a variety of sweet or savory fillings. When we make Palachinke, we sit out a wide variety of fillings on the table and let each person mix and match fillings. We end up with some delicious flavor combinations like:

cream cheese and cinnamon sugar
butter and homemadestrawberry jam(here’s our recipe)
Nutella and cream cheese
almond butter and maple syrup
cream cheese and maple syrup

Our family’s German Hungarian Palachinke Recipe

Palachinke batter ingredients:

1 cup all purpose flour

1 tsp unrefined sugar

1/2 tsp sea salt

1 cup milk

1 egg

Palachinke Cooking Directions:

1. Place the dry ingredients in a bowl. In a separate bowl, beat the egg by hand in the milk. Pour into the dry ingredients and mix well until there are no lumps left in the batter.

2. Heat a large cast iron skillet on medium heat and melt 1/2 TBS butter in the pan. Using a medium size ladle, slowly pour the batter into the pan with one hand while you rotate the pan with your other hand to help spread the batter out in the pan. Bubbles will start appearing in the batter as it cooks. Once the underside is light brown, flip it over and cook the other side until light brown.

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About Annie Bernauer

Annie Bernauer is a certified Master Gardener and Master Naturalist. She enjoys writing about her family's adventures in modern day homesteading in Montana and helping others to learn these skills.

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Comments

Alison
March 16, 2015 at 8:27 pm
Everything is very open with a clear explanation of
the issues. It was truly informative. Your website is very helpful.
Many thanks for sharing!
Reply
Robin
March 22, 2015 at 5:01 am
I’ve always made crepes into a difficult process in my head. gees. So simple when I see it in writing. I’m going to try them for breakfast this morning. Maybe “Palachinke” is what’s going to get me over my mental black. Thanks for sharing the recipe!
Reply
Jadranka
October 17, 2016 at 6:28 pm
I found it easier to mix and apply easily in the pan if I used 1 1/2 cup of milk instead of 1 cup. It was too thick in what I remember to be a palachinke recipe.
Reply
- Annie Bernauer
  March 8, 2023 at 9:58 am
  Thanks for sharing that insight. My husband always makes this Palachinke recipe and he knows the batter is “just right” by the look of how thin the batter is. It should be thinner than a traditional American pancake batter.
  Reply