Brenda’s Moravian Crepes
Crepes come obviously from Brittany – France, but because of their deliciousness, they have spread fast out into the whole world. In our Moravian region, the Crepes are called Palačinky. Supposedly after Francisco Palaccini, personal Paul Esterházy’s cook, who “copied” the french recipe for his master, embellishing them with jam filling and rolling them up. And I like to roll up my Moravian Crepes with the traditional plum butter and poppyseed filling.
NOV 05, 2022 >
- 3/4 cup (100g) “all purpose” flour
- 2 tbsps (20g) powdered sugar
- pinch of salt
- 1 egg
- 1 cup (250ml) milk
- 2 tbsps poppy seeds
- 2 tbsps powdered sugar
- plum butter* (don’t confuse with plum jam)
- sunflower oil for frying
How to make Brenda’s Moravian Crepes
This amount is good for 6 crepes. Nice breakfast for two. (Whenever possible use metric measures so your recipe comes out exact every time.)
- Prepare the Moravian Crepe filling
Grind the poppy seeds properly with the poppy grinder to release the flavor. (The seeds should be crushed but crumbly, not smashed into a paste.) Using whole poppy seeds is like eating candy in a wrapper! Mix with the same amount of powdered sugar.
- Blend all the dry ingredients
In a bowl blend flour, sugar, and salt.
- Gradually mix the Crepe batter
My technique for a lump-free batter is… First, add the egg and start whisking the batter gradually from the center. Slowly whisk in more flour from around the bowl and keep adding milk little by little. Create a thicker batter at first, then gradually thin it down to its saucy consistency. Let sit for a few minutes so the flour can absorb the liquids. Stir again before pouring on the pan.
- Make the Crepes
Heat a 10″ frying pan on medium to medium-low. Add a little sunflower oil.. about 1 tbsp. When the oil gets hot and runny, add 1/4 cup of Crepe batter and cover the pan with it evenly. (Watch my video for an easy way to spread it without the traditional crepe maker stick.) Fry gently, checking the bottom of the crepe occasionally to prevent burning, and flip it with a spatula when it gets golden. (With time, you might try to flip it in the air, but if you do, try it with a lightweight pan – it is easier, AND BEWARE of the possible hot oil. There shouldn’t be nearly any left after you finish frying the first side of your crepe, but still watch out.) Then fry on the other side until golden.
- Fill the Moravian Crepe and Serve
Put the crepe on a plate and spread it with plum butter* right away. The amount depends on your taste for the sweets. Sprinkle with sugar poppy seeds, roll up and serve immediately while still warm with crisp edges. (I don’t think cold and tired crepe is anything you would like to present to anybody.)
* Note on the plum butter. The main difference from a plum jam is that plum butter is a much thicker consistency and a darker, almost black color. It is caused by long slow cooking. Although we don’t spend 8 hours cooking it as our grandma used to, you need at least 4 hours to get from jam to “butter”. Sometimes the plums get even marinated overnight before cooking.