Serbian Crepes (Palačinke) Recipe

These Serbian crepes, known as palačinke, are the perfect balance of light, delicate, and slightly sweet. This recipe has been passed down in my husband’s family, straight from his Serbian grandmother, and they are truly the best crepes you’ll ever make. Whether you enjoy them with jam, Nutella, or a dusting of powdered sugar, these crepes will become a staple in your kitchen. I’m sharing a recipe for raspberry sauce that goes so perfectly with these crepes and the kids love it with Nutella too (Nutella and raspberry sauce crepes for the win).

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Why You’ll Love This Recipe

• Authentic and Time-Tested – This recipe comes straight from a Serbian grandmother, so you know it’s the real deal.
• Perfect Texture – Light, slightly chewy, and beautifully golden.
• Versatile – Serve sweet or savory, depending on your toppings.
• Easy to Make – With simple pantry staples, you can whip these up in no time.
• Kids Love Them – All the kids devoured these, great for picky eaters.
• Perfect for Brinner – Serve these for breakfast or dinner (brinner!)

I remember going over to Nicks (my husband) nana’s house and her making big platefuls of these crepes – palačinke – she was the palačinke queen, they were thin and round and perfect. She’d put filling in them and roll them so tight, they seemed small and the next thing you’d know you’d have eaten 5!

What ingredients do I need to make Serbian Crepes (Palačinke)?

Tips for Success

• First few crepes are test runs – Use them to adjust the heat and perfect your flipping technique.
• Whisk well – No lumps allowed! A smooth batter ensures even cooking. You can whisk all the ingredients together or you can put everything in a blender and blend it!
• Let the batter rest – This step improves texture and makes the crepes easier to work with.
• Pan temperature matters – Medium heat is best. Too hot, and they’ll burn; too low, and they won’t cook evenly.
• Thin batter = delicate crepes – If your batter is too thick, add a splash of milk.

Customizations

• Make it savory – Reduce the sugar and add a pinch of salt for a version that pairs beautifully with cheese, ham, or sautéed mushrooms.
• Gluten-free? – Try using a 1:1 gluten-free flour blend.
• Dairy-free? – Swap milk for almond, oat, or soy milk.

How to make Serbian Crepes (Palačinke) Recipe:

• Whisk together the flour and sugar until combined.
• Gradually add the milk, whisking to combine until smooth.
• Add the eggs one at a time and whisk after each one.
• Stir in the vanilla extract and olive oil until everything is evenly mixed.
• Let the batter sit for 15 minutes to allow the flour to hydrate.
• Heat an 10-12 inch pan over medium heat and spray lightly with cooking spray.
• Pour a ladleful of batter into the pan, tilting the pan in a circular motion to spread the batter evenly in a thin layer around the pan.
• Cook until the edges lift and the bottom is golden, gently go under the edges with a spatula and then flip and cook the other side.
• Repeat with remaining batter.
• Fill or top with your favorite options like jam, Nutella, fresh fruit, or powdered sugar.

Serving Suggestions

• Classic Serbian style – Rosehip jam and a sprinkle of powdered sugar.
• Chocolate lovers – Nutella, bananas, and a dusting of cocoa powder.
• Berry delight – Raspberry jam or fresh raspberry sauce with (or without) mascarpone.
• Simple and sweet – A squeeze of lemon juice and a sprinkle of sugar.
• Kids combo – the kids love Nutella and a drizzle of raspberry sauce.

These Serbian crepes are perfect for breakfast, dessert, brinner or even a special weekend treat. Give them a try, and let me know your favorite way to enjoy them is!

FAQs for Serbian Crepes (Palačinke)

• Are Serbian crepes the same as French crepes? They’re very similar – both are thin and delicate – but palačinke often have a slightly chewier texture and are a Balkan specialty.
• How do I get the crepes to be thin and even? Tilt and swirl the pan immediately after adding batter so it evenly coats the bottom before cooking.
• Can I prepare the batter ahead of time? Yes! You can make the batter and refrigerate it for a few hours – just give it a quick whisk before using.
• Can I freeze cooked palačinke? Yes! Stack cooked crepes with parchment between them, freeze, and reheat gently when ready.

Here are some other easy breakfast ideas you might like:

• Applesauce Oatmeal Pancakes
• The Easiest Banana Bread Muffins
• Fluffy Pancakes Recipe
• The Best Eggless Waffles Recipe

Find all of my breakfast and brunch recipes here.

Serbian Crepes (Palačinke) Recipe

Perfectly light and delicious Serbian Crepes (Palačinke) can be enjoyed for breakfast, brinner or as a dessert! Recipe for raspberry sauce included below.

5 from 2 votes

Print Rate

Servings: 15 crepes

Ingredients

Serbian Crepes (Palačinke)

• 2 cups all purpose flour
• 1/4 + 1/3 cup granulated sugar
• 5 eggs
• 3 teasoons vanilla extract
• 2 1/2 cups milk
• 1/8 cup olive oil
• cooking spray

Raspberry sauce

• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tablespoon butter
• 1 to 2 tablespoons water or lemon juice

Toppings, optional

• Classic Serbian style – Rosehip jam and a sprinkle of powdered sugar.
• Chocolate lovers – Nutella, bananas, and a dusting of cocoa powder
• Berry delight – Raspberry jam or fresh raspberry sauce with mascarpone.
• Simple and sweet – A squeeze of lemon juice and a sprinkle of sugar.

Instructions

For the Serbian Crepes (Palačinke)

• In a large bowl, whisk together the flour and sugar.
• Gradually add the milk, whisking to combine until smooth.
• Add the eggs one at a time, whisking after each addition.
• Stir in the vanilla and olive oil until fully incorporated.
• Let the batter sit for 15 minutes to allow the flour to hydrate.
• Taste the batter and adjust sugar if necessary.
• Heat an 10-12 inch pan over medium heat and spray lightly with cooking spray.
• Pour a ladleful of batter into the pan, tilting the pan in a circular motion to spread the batter evenly in a thin layer around the pan
• Cook until the edges lift and the bottom is golden, gently go under the edges with a spatula and then flip and cook the other side. This happens fast, about 1-2 minutes for the first side and then 30 seconds to 1 minute for the second side
• Repeat with remaining batter.

For the raspberry sauce

• In a small saucepan combine the raspberries, granulated sugar, butter and water or lemon juice (I use the juice of 1 lemon). Cook over medium-low heat, stirring occasionally until the sugar has dissolved and the mixture is combined. Simmer for 2 to 5 minutes more, or until the mixture has thickened a little. Remove from the heat and transfer to a jar. You can pass the sauce through a fine-mesh strainer first to remove the seeds, but I just keep them in. Set aside to cool until ready to use. Store in an airtight container in the refrigerator.
  

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Notes

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