One of the most popular afternoon sweet treats all over Europe is a simple, thin pancake made primarily of flour, eggs, and milk. It’s commonly filled with jam or Nutella, rolled or folded, and topped with powdered sugar, cream, and fruit. These satisfying sweet delights have different names and slightly different recipes depending on the country. I’m happy to share the Czech Republic version… the palačinky (Czech Palačinky).
A Little Czech Palačinky History
The Czech palačinky very closely resembles the French crêpe, though a little thicker. Its origins began in Ancient Greece and Rome dating back to 350 BC. The word “palačinky” derived from the Greek word “plakous” meaning flatbread. These simple flatbread pancakes exist all over Eastern Europe and even the world from Argentina to Japan.
My Czech Palačinky Inspiration
While I’ve made French crêpes many times, I was intrigued with the Czech version. My sister lived in the Czech Republic for a period of time and shared stories of her experiences with that culture’s version. I wanted to compare the version I knew well with the version she knew well. That led to my desire to create a Czech version using traditional ingredients, fillings, and toppings. While both are similar, there are differences in the batter ingredients, cooking technique, and fillings.
Happy Memories Eating Czech Palačinkys & French Crêpes
When my sister was in the Czech Republic, she used to buy palačinkys with Nutella at the kiosk just outside of a subway. She has happy memories of walking over the Vltava River in Prague near the Charles Bridge towards St. Vitus Cathedral (photo above). For her, it was like a dream state seeing amazing architecture while tasting a bit of heaven. I have very similar memories living in France. I recall buying and eating Nutella crêpes from a crêperie in Paris while strolling along the Seine River (photo above). Granted we don’t have pics of us eating those palačinkys and crêpes, but the images say enough. Ahhhh… now that’s life in Europe!
Czech Palačinky Ingredients
For this very simple recipe, you only need all-purpose flour, salt, milk, eggs, a little butter, and oil for cooking. Think of an American pancake… just thinner and flatter. 😉
Combine Dry Ingredients
In a large bowl, sift 250 grams (2 cups) of all-purpose flour (fluffed, scooped, and leveled off if using a measuring cup).
TIP: Since this batter is thin, sifting breaks up lumps and aids in soaking up the liquid for easily and efficiently.
Whisk in ¼ teaspoon of salt and set it aside. Sugar is not commonly added to the Czech version, but you could always add 3 tablespoons of sugar to this recipe for a sweet pancake. However, the fillings and toppings are so sweet, the sugar is not needed. To each his (or her) own!
Whisk Together Milk & Eggs
In a large measuring cup or medium bowl, pour in 585 milliliters (2¼ cups plus 1½ tablespoons) of milk. Whisk in 2 large beaten eggs (100-120 grams total which is 50-60 gram per egg).
TIP: If you use 2 large eggs, don’t worry about weighing them.
Whisk Wet Ingredients into Dry Ingredients
Make a well in the center of the flour and gradually pour in the milk mixture. Use a whisk and begin blending the mixture. Stop and pour in the 14 grams (1 tablespoon) of melted butter and continue blending until very smooth. The batter should resemble the thickness of heavy whipping cream (thicker than French crêpe batter and thinner than American pancake batter).
TIPS: Mixing in the butter after adding the dairy and eggs prevents the cold milk from solidifying the butter. If mixture seems too thin, add more flour (1 tbsp at a time and whisk in between additions). If mixture seems too thick, add more milk (1 tbsp at a time and whisk in between additions)
Gluten Development Time
Allow the batter to rest for 30 minutes to an hour. You can also store it covered in the fridge overnight. While not entirely necessary, allowing the batter to rest gives a little time for the gluten to develop making the batter cohesive in texture and the final pancake stretchy and sturdy in structure.
Preheat Skillet
Heat a 10-inch, non-stick skillet over medium-high heat. The skillet is hot enough when a splatter of water sizzles in the skillet.
Pour in Batter & Swirl (SUPER IMPORTANT!)
Once the skillet is heated, drop the heat down to medium. Use a pastry brush and very lightly brush neutral oil (like vegetable, avocado, or grapeseed) to cover the inside skillet bottom.
Stir or whisk the batter as it likely separated while resting. Remove the skillet from the heat and use a measuring cup or ladle to pour in ¼-⅓ cup of batter. Rotate the pan in a circular motion to spread the batter to the edges of the pan to create a 10- inch circle. It’s important to swirl the batter around the pan as soon as it hits the pan as the batter will begin cooking immediately where it is sits.
TIP: Keep in mind that the palačinky will be thicker than a French crêpe but thinner than an American pancake.
Cook & Flip!
Return the pan to the hot burner and allow the batter to cook 2-3 minutes until brown on the underside. Use a spatula and flip the palačinky to cook on the backside for another 1-2 minutes until golden brown.
TIP: The palačinky top will also appear dry when it’s ready to flip.
Remove the cooked palačinky from the heat and place it on a flat plate or platter to cool.
TIP: Cover the plate with a sheet of foil and stack the palačinkys as they cook. Then, cover the top palačinky with another sheet of foil to keep them warm until ready to serve. You can also keep them warm in a 200˚F(93˚C) oven until all are cooked and ready to serve.
Repeat with Remaining Batter
Repeat by brushing oil in the skillet for each and continue to cook the palačinkys until all are cooked. This recipe makes 12-15 palačinkys. Use a paper towel to wipe out batter splatters in between each palačinky as needed.
Czech Palačinky Close-Ups
Time for close-ups of these flat pancakes. Notice they are brown on top and bottom. They are somewhat transparent and can easily roll and tear. The texture is both stretchier and eggier than a bread-based typical American pancake. They have a slight yellow color to them from the egg.
How to Fill & Top the Traditional Czech Way
Once the palačinkys are cooked, you can assemble them how you choose. The fillings and toppings are the star, so select what you like. For the traditional Czech version, spread a thin layer of desired filling (fruit jam or Nutella) on one side leaving a 1-inch border and roll them up like a cigar. Traditionally, palačinkys are a street food purchased at kiosks along the streets. You can order them, watch them being made, and have them served hot with simple fillings. The most common fillings are fruit jam like plum, apricot, or strawberry. I used apricot for this blog post.
Czech Palačinky: Simple Fruit- Street Version
Once the jam is spread, start at one edge, and roll up the palačinky like a cigar with the filling on the inside. Then, dust on powdered sugar. Done! Eat and enjoy!
Czech Palačinky: Elegant Fruit- Restaurant Version
Once the jam is spread, start at one edge, and roll up the palačinky like a cigar with the filling on the inside. Then, top with dollops of sweetened whipped topping (see my recipe below). Decorate with slices of fresh fruit and dust with powdered sugar. You can also add a scoop of ice cream on the side. Eat and enjoy!
Czech Palačinky: Simple Nutella- Street Version
Spread a thin layer of Nutella on one side of the palačinky. I prefer my homemade hazelnut spread and used this version in this blog. Then, roll it up like a cigar with the filling on the inside. Dust with powdered sugar. Eat and enjoy!
Czech Palačinky: Elegant Nutella- Restaurant Version
Once the Nutella is spread, start at one edge, and roll up the palačinky like a cigar with the filling on the inside. Then, top with dollops of sweetened whipped topping (see my recipe below). Add the fruit of your choice if desired. Finally, dust on cocoa powder and/or powdered sugar. You can also add a scoop of ice cream on the side. Eat and enjoy!
Storing Czech Palačinkys
Store the cooked, unfilled palačinkys in a large zip-top bag or sealed container for a few days in the fridge or in the freezer for longer storage. Heat desired number in the microwave just until warm. Fill and top as desired.
Why Not SAVORY Palačinkys?
Since palačinkys are very simple, unsweetened pancakes you can eat them with sweet or savory fillings including meat and cheese. While savory palačinkys are not common in Czech, they do lend themselves very well to savory fillings and toppings. Czech out the recipe below for the details but think of the palačinky like an omelet and add fill with your favorite omelet fillings. Hey! That’s the beauty of cooking your own food, do what makes you happy! 😉
Troubleshooting: What’s wrong with my Palačinky ?
If the palačinky— tears too easily, has holes, is crispy, or a little crunchy, then there wasn’t enough batter in the pan. If the palačinky— doesn’t cook within the time frame and is a bit “rubbery”, then the palačinky is likely too thick and less batter is needed. The key amount of batter for a 10-inch skillet is ¼-⅓ cup max.
Main Differences between Czech Palačinkys and French Crêpes
Both Czech Palačinkys and French Crêpes look similar, but they are different. The following is a quick list of what I found that was different between them. You may have other thoughts…
How Czech Palačinkys are unlike French Crêpes… They
- use unsalted butter mostly,
- use oil for cooking instead of butter,
- have a thicker batter (like heavy whipping cream) but thinner than an American pancake,
- do NOT have added sugar to the batter,
- are smaller in diameter than a larger, circular shape in France,
- are only a sweet treat unlike either sweet or savory versions in France,
- use more fruit jams and less Nutella which is more common in France,
- are rolled like a cigar unlike triangles and other shapes in France.
Czech Palačinky Final Thoughts
Baker’s Perspective
This is one of the easiest recipes to make as palačinkys are very similar to American pancakes or French crêpes. Palačinkys only require a few simple, basic ingredients that you likely already have in the pantry and fridge. They are easy to cook since you make one medium-size pancake at a time instead of 3-4 like American pancakes or flapjacks. They are meant to be a simple, street food where the toppings are the star. The batter has an egg-y undertone, so as palačinkys cook, they have a slight yellow appearance. They have a stretchy tear to them making them easy to flip and manipulate in the pan unlike American pancakes which are more bread heavy and can fall apart or tear more easily.
Taster’s Perspective
Palačinkys are a simple tasting flat pancake. The primary flavor is an egg undertone which is not a strong flavor. Due to their simplicity, the fillings and toppings are the main flavors. The palačinky is really just a vehicle, but the texture is nice with the fillings. These little pancakes are great all around with both sweet and savory fillings. Be adventurous and add whatever ingredients you like… treat it like a pancake with maple syrup or like an omelet with meat and cheese. Play with your food and enjoy eating it!
Check out my YouTube video on making these Czech Palačinkys. “Czech Palačinky: Flat Pancakes like Crêpes make an Excellent Quick Dessert & Breakfast!”
Czech Palačinky: Flat Pancakes like Crêpes Perfect for Dessert or Breakfast
Ingredients
- 250 g (2 cups) all-purpose flour fluffed, scooped, and leveled off if using a measuring cup
- ¼ tsp salt
- 585 ml (2¼ cups + 1½ tbsp) milk whole milk preferred
- 2 large eggs 100-120 g total = 50-60 g each
- 14 g (1 tbsp) butter melted
- 1-2 tbsp neutral oil canola, avocado, grapeseed, etc. for cooking in skillet
Optional Sweet Batter Mix-ins
- 1 tsp vanilla extract
- 3 tbsp granulated sugar
- 1 tsp lemon zest orange, or lime zest (about ½ small fruit)
Optional Sweet Filling & Topping Ingredients
Sweet Fillings:
- fruit preserves/jam like plum, apricot, cherry, strawberry, or Nutella (hazelnut spread)
Sweet Toppings:
- seasonal fresh fruit like plums, apricots, strawberries, blueberries, etc., whipped topping, ice cream, powdered sugar, cocoa powder
While Not Traditionally Czech: You May Enjoy These Optional Savory Filling & Topping Ingredients
Savory Fillings (Think of an Omelet):
- sauteed spinach, sauteed grape/cherry tomatoes, scallions, garlic, chopped ham, grated/crumbled cheese (like garlic & herb or goat), chopped bacon, chopped fresh herbs
Savory Toppings:
- grated or crumbled cheese, plain yogurt, sour cream, chopped fresh herbs, chopped fresh tomatoes
Instructions
- In a large bowl, sift flour. Whisk in salt and set aside.
- In a large measuring cup or medium bowl, whisk together, milk and eggs.
- Make a well in the center of the flour and gradually pour in the milk mixture. Use a whisk and begin blending the mixture. Stop and pour in the melted butter and continue blending until very smooth.TIPS: The batter should resemble the thickness of heavy whipping cream (thicker than French crêpe batter and thinner than American pancake batter). If mixture seems too thin, add more flour (1 tbsp at a time and whisk in between additions). If mixture seems too thick, add more milk (1 tbsp at a time and whisk in between additions), Mixing the butter after adding the dairy and eggs prevents the cold milk from solidifying the butter.
- Allow the batter to rest for 30 minutes to an hour. You can also store it covered in the fridge overnight.TIP: While not necessary, allowing the batter to rest gives a little time for the gluten to develop resulting in a slightly stretchy and sturdy palačinky.
- Heat a 10-inch, non-stick skillet on medium-high heat.TIP: The skillet is hot enough when a splatter of water sizzles in the skillet.
- Once the skillet is heated lower the heat to medium and use a pastry brush to lightly brush oil to cover the inside skillet bottom.
- Stir or whisk the batter as it likely separated while resting. Remove the skillet from the heat and use a measuring cup or ladle to pour in ¼-⅓ cup of batter. Rotate the pan in a circular motion to spread the batter to the edges of the pan to create a 10- inch circle.TIPS: The palačinky will be thicker than a French crêpe but thinner than an American pancake. It’s important to swirl the batter around as soon as you place it in the pan as the batter will begin cooking immediately where it sits in the pan.
- Return pan to burner and allow the batter to cook 2-3 minutes until brown on the edges. Use a spatula and flip to cook on the backside for another 1-2 minutes until golden brown.
- Remove the palačinky from the pan and place it on a plate or platter to cool. Stack them as they cook.TIP: Place a sheet of foil on the plate under the palačinkys to keep them warm and place a sheet over the top. You may also store the palačinkys on a heat-proof plate in the oven until all are cooked.
- Repeat with remaining batter by brushing oil in the skillet for each and continue to cook the palačinkys until all are cooked.TIP: Use a paper towel to wipe out batter splatters in between each palačinky as needed.
Assembly Directions:
- Spread a thin layer of desired filling on one side of each palačinky leaving a 1-inch border. Roll up each like a cigar or fold into triangles like the French crêpe. Add desired toppings. Serve and enjoy!
Video
Notes
-You can make the batter the day before, cover it and refrigerate until ready to cook the batter. Be sure to stir the batter before you add it to the skillet. Storing: -For cooked, unfilled palačinkys, place them in a large zip-top bag or container and freeze. If freezing, consider separating each with wax paper as they will stick. If frozen, remove desired amount to thaw on the counter for about 30 minutes. Heat in the microwave just until warm. Fill and top as desired.
Homemade Whipped Cream
Ingredients
- 1 cup heavy whipping cream cold directly from the fridge
- ¼ cup powdered sugar sifted
- ½ tsp vanilla
Instructions
- About 30 minutes before whipping the cream, place the stand mixer bowl and whisk attachment in the freezer. TIP: This step is recommended, but not required. The cold bowl and whisk will help to increase the speed at which the cream is aerated. It will also help keep the cream whipped for a bit longer.
- Pour the heavy whipping cream into the cold stand mixer bowl and add the whisk attachment.
- Whip the cream on medium speed until frothy.
- Lower the speed and slowly add the sifted powdered sugar. Increase speed to medium and whisk until soft peaks form (they’ll have a soft curl at the peak).
- Whip in vanilla on low speed until well combined.
- Spoon the whipped cream in a serving bowl. Serve how you choose and enjoy.
Notes
Interested in some other sweet treat recipes? Check these out.
Banana Pudding: No Cook & Egg Free
Argentine Alfajores Sandwich Cookies
Simple Scottish Shortbread Cookies
Gluten-Free & Vegan Scottish Shortbread Cookies
Latin American Tres Leches Cake
Australian & New Zealand Pavlova
New Zealand Kiwi Quick Bread (Regular & Gluten Free)
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