Crepes Filled With Ganche- Palačinke


2 cups milk, cold
1 tablespoon canola oil
1 teaspoon baking powder
1/2 cup soda water (carbonated water)


Mix together all the ingredients, except soda water, until bubbly. Let the batter rest for 10 – 15 minutes. Add soda water, mix well again, and cook your pancakes.
Heat the skillet over medium heat until really hot. Spray with oil and pour the batter while swirling the skillet until the bottom of the skillet is cover with a very thin layer of palačinka batter.
This is my useful tool for pouring the batter.
Let the palačinka set than flip it with the help of a spatula and let it cook on the other side for a minute or so.
Flip onto a plate. Continue forming palačinke and stacking them onto a plate until you use all the batter.
Fill the palačinke with a filling, savory or sweet, the choice is yours. I filled them with ganache.


Crepes in my home country, Slovenia, are called palačinke (palachinke). So even my children don't use any other name for this delicious treat. I still make them just like I learned from my mother years and years ago.

When I was little, we usually had fish or veggie minestrone on Fridays. Palačinke, crepes, were the ultimate Friday dessert after a nice hot bowl of veggie minestrone. We filled them with home made plum jam or with Eurocrem (hazelnut and milk sweet spread). Palačinke are also the first dessert that my sister and I ever made on our own. I can’t really remember, but I think she was 12 and I was 10 at that time. And after that there was no stopping us! My children also appreciate palačinke very much and they are often a guest on our dessert table; especially when we have a quick urge for something delicious yet special.

This time we filled our palačinke with chocolate ganche and served them with a scoop of black berry cordial ice-cream.

Everybody in our family prefer palačinka to be rolled, because they are easier to handle that way: you just grab one and sink your teeth to indulge.


12 muffins


Wednesday, January 5, 2011 - 8:36am


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