🥞 Palačinke with Chocolate Spread
These Balkan crepes are made from a thin batter of flour, eggs and milk and cooked quickly in a hot pan. While still warm they are spread with a sweet chocolate spread and scattered with chopped walnuts, then rolled or folded into quarters. The result is soft and rich with a little crunch, a favourite dessert in cafés and homes across the region.
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
- 100 g chocolate spread
- 40 g walnuts, chopped
Method
- Whisk flour, eggs, milk and salt into a smooth, thin batter; rest 10 minutes.
- Cook thin crepes in a lightly oiled hot pan, about 1 minute per side.
- Spread each warm crepe with chocolate spread.
- Sprinkle with chopped walnuts, roll or fold, and serve warm.
How to make it lighter
- Use about 1 tbsp of spread per crepe and spread it thinly.
- Keep walnuts to a small sprinkle; they add flavour but are calorie-dense.
- Add sliced banana or strawberries so fewer crepes feel like a full dessert.
History
Palačinke are eaten throughout the former Yugoslav countries, and a chocolate spread filling is one of the most requested versions in pancake shops there. Walnuts are a common addition in Balkan desserts.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Palačinke with Chocolate Spread 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 →