A healthier take on a beloved family recipe—Croatian-Inspired Palačinke! My mom’s grandmother used to make these for her, and now we’re keeping the tradition alive in our own kitchen. These light, simple crepes are a better-for-you twist on the classic—thin, buttery, and filled with raspberry jam for the perfect sweet bite. Great for brunch, dessert, or anytime you need a little comfort.
Catch the full recipe and more on Episode 23 of Come On In, tune in every Tuesday across all my socials!!
The recipe:
In a bowl, whisk together buttermilk, eggs, water, a pinch of salt, vanilla, and flour (incorporating a little at a time) until smooth. The batter should be thin—add an extra splash of water if needed.
Lightly grease a nonstick skillet or crepe pan over medium heat with about 1 tablespoon of butter per batch to prevent sticking.
Ladle your batter into the pan, quickly swirling to spread evenly.
Cook for 2–3 minutes, until the edges lift and the bottom is lightly golden. Flip and cook the other side for another 1–3 minutes, until golden and slightly crisp. Remove from the pan and repeat with the remaining batter.
Spread each pancake with a spoonful of raspberry jam, a dollop of cottage cheese, or sour cream if desired.
Top with powdered sugar, fresh berries, cottage cheese, or sour cream. Roll it up, slice, and enjoy!
Berry Rolled Pancakes (a.k.a “Rolling Things”)
Ingredients
For the Rolling Things
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons water plus more if needed to thin batter
- ½ teaspoon of salt
- ½ teaspoon vanilla extract
- Butter or oil, for greasing pan
For the Toppings & Fillings
- Raspberry jam, for filling
- Powdered sugar, to top
- Fresh berries, to top
- Optional: Cottage cheese and/or sour cream, for filling
Instructions
- In a bowl, whisk together buttermilk, eggs, water, a pinch of salt, vanilla, and four (incorporating a little at a time) until smooth. The batter should be thin—add an extra splash of water if needed.
- Lightly grease a nonstick skillet or crepe pan over medium heat with about 1 tablespoon of butter per batch to prevent sticking.
- Ladle your batter into the pan, quickly swirling to spread evenly.
- Cook for 2–3 minutes, until the edges lift and the bottom is lightly golden. Flip and cook the other side for another 1–3 minutes, until golden and slightly crisp. Remove from the pan and repeat with the remaining batter.
- Spread each pancake with a spoonful of raspberry jam, a dollop of cottage cheese, or sour cream if desired.
- Top with powdered sugar, fresh berries, cottage cheese, or sour cream. Roll it up, slice, and enjoy!
Video
