Simple Way to Pesach Crepes

Czech Crepes

I'm sure it's not just me.

Recipe Summary Czech Crepes

A Czech interpretation of the crepe. Slightly thicker than a French-style crepe, so they tend to be a little more filling. My family occasionally had these for 'brinner' (breakfast-for-dinner), but they make a great dessert too. In Czech, these are called 'palacinky.'

Ingredients | Pesach Crepes

1 cup all-purpose flour

1 cup milk, or more as needed

2 eggs

2 tablespoons white sugar

pinch salt

1 tablespoon butter, melted

2 tablespoons vegetable oil

1 cup sliced fresh strawberries

½ cup plain yogurt

4 tablespoons strawberry jam, or to taste

1 tablespoon honey, or to taste

1 tablespoon cinnamon sugar

4 tablespoons whipped cream, or to taste (Optional)

Directions

Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.

Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.

Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

You can use any flavor of yogurt and jam that you'd like, and can substitute raspberries or bananas for strawberries, if desired.

Info | Pesach Crepes

prep: 15 mins cook: 20 mins total: 35 mins Servings: 8 Yield: 8 crepes

TAG : Czech Crepes

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