Czech Crepes Food

FRENCH CREPES

Steps:

• Put the flour and salt in a bowl. Make a well. Pour in the slightly beaten eggs into the well. Stir with a fork until mixed.
• Stir in the rum. Add the milk slowly, stirring constantly with a fork. The batter should be smooth, so any lumps need to the broken up and blended inches Let the batter sit for 30 minutes before proceeding.
• Brush a crepe or heavy frying pan (any size) with melted butter.
• When the pan is hot, pour in just enough batter to thinly cover the bottom of the pan. Tilt the pan so the base is completely covered with batter. Cook crepe until golden on the bottom (1 minute or so). Flip with a metal spatula, and cook until the second side is golden.
• Transfer crepe to a plate and cover with foil to keep warm.
• Repeat the cooking process until the batter is used.
• Unfilled crepes can be well wrapped and frozen.
• The recipe can be halved, but then use only two eggs.

CREPES AND HOT CHOCOLATE SAUCE

Steps:

• In a large bowl, whisk together the flour, sugar, and salt, and set aside. In a small saucepan, warm the milk over low heat. Add the warmed milk and butter to the flour mixture, followed by the eggs and the rum. Use an immersion blender to mix the batter until thoroughly combined. Cover the bowl with plastic wrap and let rest at room temperature for at least 1 hour, or in the refrigerator overnight.
• To make the crepes, spray an 8-inch saute pan with grapeseed oil spray, wipe it clean, and turn the heat to high. (You'll know the pan is ready when it just begins to smoke.) Using a 2-ounce ladle, ladle out crepe batter into the hot pan and tilt the pan to spread the batter into an even circle. After 45 seconds, when the top is dry, flip the crepe over and cook on the other side for 20 seconds, until it just starts to brown at the edges. Fold the crepe in half and transfer it to a sheet pan lined with foil. Repeat this process with the remaining crepe batter.
• Place one crepe on a plate and top with Hot Chocolate Sauce. Fold the sides over and repeat with another crepe on the same plate (you will have two crepes for each serving.) Repeat with the remaining crepes and serve.
• Place the chocolate in a large bowl and set aside. Combine the water, sugar, cocoa powder, and cream in a medium saucepan and bring to a simmer over medium heat. Pour the hot cream mixture over the chocolate, setting the saucepan aside, and whisk until smooth. Pour the chocolate sauce into a sieve set over the reserved saucepan and keep warm until ready to use.

CZECH CREPES

Steps:

• Combine flour, milk, eggs, sugar, and salt together in a large mixing bowl. Beat using an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in butter.
• Heat oil over medium heat in a heavy skillet. Pour a large ladleful of batter into the middle of the pan; swirl around skillet to coat the bottom of the pan. Cook until underside of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
• Lay crepes flat and coat with strawberries, yogurt, strawberry jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

CREPES

Steps:

• Combine flour, milk, eggs, and oil.
• Add salt.
• Heat a lightly greased 6 inch skillet; remove from heat.
• Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.
• Return to heat; brown on one side only.
• To remove, invert pan over paper toweling.
• Repeat with remaining batter.
• Fill with your favorite filling.
• Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.
• Endless ideas.

CZECH REPUBLIC PALAčINKY

Steps:

• Mix flour and salt together
• Mix the whisked eggs, sugar and milk together.
• Slowly add the wet ingredients into the flour mixture, mix until very smooth
• Lightly grease a non-stick pan and wait until the oil gets hot. You can also use a cooking spray.
• Pour a thin layer of batter into the pan using a ladle
• When the one side is done, approx. 2 minutes, you need to flip it. You can use a spatula if you find that helpful.
• Once the second side is cooked, this just takes a minute or two, slide it out of the pan onto a plate.
• Spread the jam all over the pancake
• Roll it up
• Top with fresh fruit and whipped cream
• Sprinkle with powdered sugar if desired.
• Serve Immediately...... you may want to double the batter they are really good!
• Note: If you are going to make a savory version, you should eliminate the sugar in the batter recipe and roll them with some wilted spinach, maybe some roasted garlic and cheese, bacon etc. Like I said the possibilities are endless. Enjoy!

CZECH PALAčINKY RECIPE

Steps:

• In a bowl, whisk the eggs with milk, add the melted butter, salt, and gradually whisk in the flour until a smooth semi-liquid batter without lumps is created.
• Set aside and leave the batter to rest for at least 30 minutes.
• Brush a non-stick pan with the oil. You don't need a large amount; just a little is enough.
• Place the pan on the stove over medium heat. Allow the pan to heat sufficiently.
• Remove the pan from the stove. Pour in some of the rested batter with a ladle. Let it spread evenly over the entire surface of the pan with a circular motion of the hand. Put the pan back on the stove.
• Once the palačinka is firm and can be moved while you shake the pan, flip the palačinka carefully.
• Fry the Czech crepe on the second side until slightly golden. It takes less time than to fry the first side - one minute, and you're done.

PALAčINKA

Steps:

• In the bowl of a stand mixer, beat the eggs lightly with the vanilla extract.
• In a large bowl, combine the flour, vanilla extract and salt. While beating, slowly add the milk then the sparkling water.
• Pour this mixture into the stand mixer bowl where the eggs are, and beat until the batter is smooth. Be careful not to beat too much.
• Cover the bowl with plastic wrap and let stand in the refrigerator for at least 1 hour or overnight.
• Heat an 8-inch (20 cm) nonstick skillet or pancake pan over high heat.
• Rub the skillet with an oil-soaked paper towel to cover the entire surface.
• Before pouring the batter, wait until the skillet is very hot.
• Using a ladle, pour about ⅓ cup (80 ml) of pancake batter into the hot skillet.
• Tilt the skillet quickly in all directions to cover the surface completely. Immediately pour the excess batter back into the bowl.
• Cook for about 20 seconds or until the bottom of the pancake is golden brown.
• Using a spatula, gently peel off the edges of the pancake and flip it over. Flip it only once during cooking.
• When cooked, slide the pancake on a plate.
• Cook the rest of the dough in the same way by greasing the skillet or pan again from time to time.