If you fill crepes with sweet stuffing (jam, nutella, Nutella cream, nuts, sweet cheese ...) then in the mixture you can add a little cinnamon, vanilla sugar (or vanilla extract), grated lemon or orange rind and rum, for better flavor. If you fill crepes with salty stuffing, observe the following ingredients.
Ingredients: 2 1/2 cups flour, 2 cups milk, 1 cup water, 1 cup of mineral water, 1/2 teaspoon salt, 3 eggs and a pinch of baking soda.
Preparation:
1. First, whisk eggs, then add the other ingredients. Stir and leave for half an hour in the refrigerator.
2. Crepes (pancake) pan coat with butter, pour the mixture and fry crepes.
Tips for super crepes:
1. The dough should be smooth, without lumps. If lumps appear, strain the mixture through a strainer.
2. Resting the dough for 30 minutes helps the flour absorb the liquid, making the crepes softer and more elastic.
3. If the mixture is too thick, add a little carbonated water. If it's too thin, add a tablespoon or two of flour.
4. The pan should be well heated before the first crepe. An insufficiently heated pan is the most common cause of sticking.
5. Grease the pan with butter or oil thinly enough only as needed. Too much butter or oil can make it difficult to cook evenly.
6. Turn the crepe when the surface is no longer liquid and the edges start to separate slightly from the pan.
7. Stack the finished crepes one on top of the other and cover with a clean kitchen towel to keep them soft.
8. For thinner crepes, add a little more carbonated water, and for thicker ones, leave the mixture slightly thicker.
9. Carbonated water contributes to a lighter and more delicate texture of crepes.
10. If you plan to stuff them later, let them cool completely before packing so they don't get soggy.
Storage and shelf life
- Store the baked crepes covered or in a tightly closed container in the refrigerator for up to 3 days.
- You can put sheets of baking paper between the crepes so they don't stick to each other.
- Crepe batter can be refrigerated for up to 24 hours before baking. Stir it briefly before use.
- Crepes can be frozen. Stack them with baking paper between each crepe, place in a freezer bag or container and store for up to 2 months.
- Thaw frozen crepes in the refrigerator or at room temperature, then heat them briefly in a pan, oven or microwave.
- Crepes filled with milk, cream or meat fillings should be stored in the refrigerator and consumed within 1 to 2 days.
FAQ - Frequently asked questions
1. Why do my crepes stick to the pan?
The most common reason is insufficiently heated pan or too thick dough. Make sure the pan is well heated before cooking the first crepe.
2. Why are my crepes thick?
The batter is probably too thick. Add some carbonated water or plain water and stir.
3. Can I prepare the dough in advance?
Yes. You can keep the dough in the fridge for up to 24 hours. Stir it briefly before baking.
4. Can I freeze the crepes?
Yes. Baked and cooled crepes can be frozen for up to 2 months.
5. How to make crepes soft?
Let the dough rest for at least 30 minutes and do not overcook them during baking.
6. Can I use only water instead of milk?
You can, but the crepes will have a less rich taste and a slightly different texture.
7. Is carbonated water mandatory?
It's not, but it helps make the crepes lighter and more tender in texture. You can replace it with plain water.
Ako punite palacinke slatkim nadevom (marmelada, nutella, nutela krem, orasi, slatki sir...) tada u smesu mozete dodati malo cimeta, vanilin secer, naribanu koricu limuna, narandze i rum, za bolju aromu. Ako palacinke punite slanim nadevom pridrzavajte se dole navedenih sastojaka.
Sastojci: 2 1/2 soljice brasna, 2 solje mleka, 1 soljica vode, 1 soljica kisele vode, 1/2 kasicice soli, 3 jaja i prstohvat sode bikarbone.
Priprema:
1. Prvo umutiti jaja, a zatim dodati ostale sastojke. Izmesati i ostaviti pola sata u frizideru.
2. Tiganj za palačinke premazati maslacem, sipati kutlacom smesu i peci.
Saveti za super palačinke:
1. Testo treba da bude glatko, bez grudvica. Ako se pojave grudvice, procedite smesu kroz cediljku.
2. Odmaranje testa 30 minuta pomaže da brašno upije tečnost, pa palačinke budu mekše i elastičnije.
3. Ako je smesa pregusta, dodajte malo kisele vode. Ako je preretka, dodajte kašiku ili dve brašna.
4. Tiganj treba dobro zagrejati pre prve palačinke. Nedovoljno zagrejan tiganj najčešći je razlog lepljenja.
5. Tiganj je dovoljno tanko premazati maslacem ili uljem samo po potrebi. Previše masnoće može otežati ravnomerno pečenje.
6. Palačinku okrenite kada površina više nije tečna i ivice počnu blago da se odvajaju od tiganja.
7. Gotove palačinke slažite jednu na drugu i pokrijte čistom kuhinjskom krpom da ostanu mekane.
8. Za tanje palačinke dodajte još malo kisele vode, a za deblje ostavite smesu nešto gušćom.
9. Kisela voda doprinosi laganijoj i nežnijoj teksturi palačinki.
10. Ako planirate da ih punite kasnije, ostavite ih da se potpuno ohlade pre pakovanja kako se ne bi ovlažile.
Čuvanje i rok trajanja
- Pečene palačinke čuvajte pokrivene ili u dobro zatvorenoj posudi u frižideru do 3 dana.
- Između palačinki možete staviti listove papira za pečenje kako se ne bi lepile jedna za drugu.
- Testo za palačinke može da stoji u frižideru do 24 sata pre pečenja. Pre upotrebe ga kratko promešajte.
- Palačinke se mogu zamrznuti. Složite ih sa papirom za pečenje između svake palačinke, stavite u kesu ili posudu za zamrzavanje i čuvajte do 2 meseca.
- Zamrznute palačinke odmrznite u frižideru ili na sobnoj temperaturi, a zatim ih kratko zagrejte u tiganju, rerni ili mikrotalasnoj pećnici.
- Palačinke punjene mlečnim, kremastim ili mesnim nadevima treba čuvati u frižideru i potrošiti u roku od 1 do 2 dana.
Često postavljana pitanja
1. Zašto mi se palačinke lepe za tiganj?
Najčešći razlog je nedovoljno zagrejan tiganj ili pregusto testo. Uverite se da je tiganj dobro zagrejan pre pečenja prve palačinke.
2. Zašto su mi palačinke debele?
Testo je verovatno pregusto. Dodajte malo kisele vode ili obične vode i promešajte.
3. Mogu li da pripremim testo unapred?
Da. Testo možete držati u frižideru do 24 sata. Pre pečenja ga kratko promešajte.
4. Da li mogu da zamrznem palačinke?
Da. Pečene i ohlađene palačinke mogu se zamrznuti do 2 meseca.
5. Kako da palačinke budu mekane?
Ostavite testo da odmori najmanje 30 minuta i nemojte ih prepeći tokom pečenja.
6. Mogu li da koristim samo vodu umesto mleka?
Možete, ali će palačinke biti manje bogatog ukusa i nešto drugačije teksture.
7. Da li je kisela voda obavezna?
Nije, ali pomaže da palačinke budu laganije i nežnije teksture. Možete je zameniti običnom vodom.
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