Mamas Palacinke (Mom’s Crepes)
1-1/2 cups (200g) All-purpose Flour
1 cup Water
1 cup Milk
½ teaspoon salt
4 tablespoons melted butter
½ teaspoon vanilla
Put all liquids and salt into a blender. Add the flour, then the melted butter. Cover and blend for 1 minute. Use a rubber spatula or wooden spoon to scrape any flour off the sides of the blender. Blend for another 15 seconds or so.
Important--- Cover and refrigerate for at least 2 hours but best if overnight. This allows the liquid to soak the flour thoroughly.
The batter should be like a light cream and just coat a spoon. If it’s too thick add a bit of milk. If it’s too thin add a little flour. Just remember if you are adding flour it will need to rest. If you follow the recipe you will not have an issue since it usually is pretty thick coming out of the refrigerator.
Cook the Palacinke in a non-stick skillet at medium - medium heat. Butter or oil the pan and pour about ¼ cup of batter into the center of the pan. Move the pan around in circles to coat the bottom of the pan with a thin layer of batter. Flip after the first side is cooked (about a minute), then cook on the other side for 30 seconds.
Fill with fresh jams, fruit, etc. Enjoy!