Yugoslavian Crepes, (Palaschinke)

This recipe makes the best crepes I have ever eaten. In Tuçepi on the Croation coast, a small sea side restaurant there serves these as their feature dessert. Plan ahead as the crepe mixture needs to hold 1 hour or more in the refrigerator before using. Crepes can be made ahead, hold in refrigerator or freeze with parchment between each one.

Crepes Divine, 6 Servings (recipe makes 12 crepes giving 2 each)

  • 1 tbsp. sugar
  • 3 tbsp. soft butter
  • 3 egg yolks
  • 3 egg whites, beat stiff but not dry; set aside.
  • 1 cup all-purpose flour
  • 1/2 tsp. salt
  • 1 cup milk
  • Fine zest of one orange


  • 1 cup heavy cream
  • 1/4 cup walnuts, toasted, ground medium
  • 1/4 cup shaved chocolate


Beat yolks, sugar and butter together.

  1. Add flour and salt to blend.
  2. Add milk, then fold in stiff egg whites to the mixture.
  3. Refrigerate for 1 hour.
  4. Use a 8-9″ crepe pan, have medium hot, grease before each crepe, with a brush of butter.
  5. Make each crepe very thin, using about 1/4-1/3 cup of batter, tilting pan to spread.
  6. Edges should be crispy. Stack each one between parchment.
  7. Continue to cook all, use or freeze.


  1. Lay crepe flat on individual serving plate.
  2. Sprinkle lightly with walnuts and chocolate.
  3. Add dollop of whipped cream.
  4. Fold in half then again into a triangle or lightly roll, I like the triangle shape best.
  5. Dust plate with confectioner’s sugar plus one more spoon of whipped cream to the side.
  6. Dress with a few fresh raspberries or cherries on the stem.(0ptional)
  7. This is a simple dessert but so delicious.

Chef note, If using from freezer, bring stack to room temperature to separate crepes, refresh each one quickly in a hot pan and use as above..


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