🥞 Palačinke with Jam
Palačinke are thin Balkan crepes made from a simple batter of flour, eggs and milk, cooked in a hot pan until lightly golden. This classic version is spread with apricot jam, rolled or folded, and finished with a sprinkle of sugar. They are soft and tender with a sweet, fruity filling, and are eaten warm as a dessert or an afternoon treat.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 150 g plain flour
- 2 eggs
- 300 ml milk
- 1 pinch salt
- 1 tsp oil for the pan
- 120 g apricot jam
- 1 tbsp sugar
Method
- Whisk flour, eggs, milk and salt into a smooth, thin batter; rest 10 minutes.
- Heat a lightly oiled pan and pour in a thin layer of batter, tilting to cover the base.
- Cook about 1 minute per side until lightly golden; repeat with the rest of the batter.
- Spread each crepe with jam, roll or fold, and sprinkle with sugar.
How to make it lighter
- Use a thin layer of jam (about 1 tbsp per crepe) and skip the sugar on top.
- Brush the pan with oil instead of pouring it in; 1 tbsp oil ≈ 120 kcal.
- Add fresh sliced apricots or berries for volume and serve two crepes instead of three.
History
Thin crepes known as palačinke are a fixture of home cooking across Croatia, Serbia, Bosnia and Herzegovina and neighbouring countries, a tradition shared with Central European cuisines. Apricot jam is one of the most popular fillings.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Palačinke with Jam and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →