Bulgarian Palachinki

Looking for something new this Sunday morning? Try this childhood favorite of mine: palachinki, the Bulgarian version of French crepes.  I got this recipe from my mom, and it is so easy that even my 11-year-old nieces can make it, which they do almost every Sunday. Like all Bulgarian recipes, however, it requires a little bit of eye balling to get the right consistency for the batter.

The best part is the fillings and toppings that can go on a Bulgarian crepe. I like mine with honey and sprinkled with powdered sugar. But you can put Nutella, maple syrup, or your favorite jam on yours. And if you don’t have a sweet tooth like I do, you can make them savory by putting ham, salami and/or cheese on them. Yum!

See the recipe and pictures below. Give them a try. You won’t regret it!

Palachinki

Batter Ingredients:
2 eggs
2 tbsp yogurt (preferably the Greek kind)
2 cups milk (whole or 2% if you want them lighter)
1 1/2 – 2 cups flour
pinch of salt
sunflower seed oil or vegetable oil (something with less flavor)

Toppings/Fillings:
honey
powdered sugar
Nutella
maple syrup
jam
ham
salami
cheese

Preparation:
Mix all the batter ingredients in a bowl either with a whisk or an electric mixer. Start with 1 1/2 cups of the flour and see how thick/thin the batter is. It needs to be fairly runny. Meanwhile heat up a shallow frying pan and pour 1 tsp sunflower seed oil or vegetable oil. When oil is heated pour one ladle of batter in the pan. You should be looking for a very thin coating of the pan. Let it cook for a minute or two until you start seeing bubbles on the surface. Then flip and cook the other side for another minute or two. Transfer from the pan to a plate and spread some butter on top while still hot. Then pour another 1 tsp of the oil and repeat until all dough is gone putting butter in between pancakes. Top with desired fillings, roll and enjoy!