Palachinki are a version of crepes popular in Bulgaria. These Palachinki are rolled with a simple filling of butter and honey and are then sprinkled with powdered sugar and served with strawberries. This is SUCH a delicious breakfast, and I can’t wait to keep making them as a special Sunday breakfast!
Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!
When I was backpacking Europe, I, of course, made it a point to go to Paris. The food in Paris was indescribable (I literally cannot WAIT to get to France. We’ll do a whole month of just French food alone), but one of my very favorite foods was something so simple… the crepe.
I’ve always loved crepes. I would get crepes in Lansing (shout out For Crepes Sake!) when I went to Michigan State University. I would get crepes in Washington Square Park when I lived in Manhattan, New York. I would get crepes for breakfast or dessert or a snack or literally for any other reason because I just really love them.
So, duh, when I saw that Palachinki (pretty much a breakfast crepe) was a popular food in Bulgaria, I got SO excited. I just had to make them!
Difference Between Bulgarian Palachinki and French Crepes
Now, Bulgarian Palachinki are a little different that French crepes or American crepes. In France or America, we tend to fill our crepes with everything sweet. Nutella, peanut butter, chocolate sauce… you name it. In Buglaria, crepes are handled a little differently. Typically, they’re filled with less extravagant toppings, like jam, feta cheese, or sometimes just plain, powdered sugar.
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Butter and Honey Filling
I chose to fill my Palachinki with a tasty butter and honey and my-oh-MY were they freaking DELICIOUS. I loved the simple honey filling because it really allowed me to taste the deliciousness of the crepe. I found that Nutella and peanut butter tended to overpower any other tastes in the crepe, but the honey is so light that it was a perfect combination. You can also top your Palachinki with powdered sugar for a touch of sweetness as well.
I love fruits with my breakfast, so don’t be afraid to add any fruit of your choice to your Palachinki plate! I chose strawberries, but bananas, blueberries, or raspberries would have also been delicious.
How to Cook Your Palachinki
To cook the Palachinki, heat your pan up completely before adding any batter. Put a small ladle of batter into the pan, and then pick up the pan and tilt it to allow the batter to spread over the entire pan. You want your batter to be very thin—this is the defining characteristic of a crepe! Cook it until It just begins to brown on one side, then flip it and allow it to continue browning on the other.
Just before serving, add the butter and the honey, sprinkle with some powdered sugar, and serve. It’s that easy! You’re welcome folks!
Did you like this quick and easy breakfast recipe? Make sure to also check these other recipes you might like:
- Kaiserschmarrn (shredded pancakes) from Austria
- Gondo Datschi (Scrambled Eggs with Herbs) from Bhutan
- Qutab (Savory Crepes) from Azerbaijan
If you make this recipe, take a photo and share it on Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. Thanks for stopping by! I will see you very soon ????
Honey Butter Crepes (Palachinki from Bulgaria)
Equipment
- Ladle
- Blender
- Spatula
- Pan(s)
Ingredients
Crepe Batter Ingredients
- 4 eggs
- 1 ¼ cup all-purpose flour
- 3 tbsp melted butter
- 2 tbsp granulated sugar
- 1 tsp salt
- ⅓ tsp vanilla extract
- 1 cup whole milk
- 1 cup water, sparkling water works great but if you don’t have any then tap water is just fine
Topping Ingredients
- Honey, for filling
- Softened butter, for filling
- Powdered sugar, for topping
- Strawberries, for topping
Instructions
- Place all crepe batter ingredients in a blender and blend until combined.
- Heat a small-medium size pan on the stove until completely warmed up.
- Pour a small ladle of batter into the pan, and then tilt the pan to encourage the batter to cover the entire bottom surface. Make sure that the batter is thin, almost paperlike.
- Cook over medium heat until the batter dries and the bottom starts to brown. Use a spatula to flip over the crepe, and then cook on the other side until brown.
- Remove crepe from heat, and butter one side. Drizzle honey over the middle. Roll or fold the crepe. Sprinkle with powdered sugar and serve with fresh berries. Enjoy!
- Leave a comment on this blog post letting me know what you thought of the recipe! And post a photo to Instagram or Facebook using the hashtag #TheForeignFork.
Cynthia says
Alexandria, Pancake Tuesday is the tradition of making pancakes which originated in medieval England as a way to use up ingredients like eggs, milk, and sugar before Lenten fasting began.
My husband is from Northern Ireland so this has become our families tradition now too in The States
Cynthia says
Another fantastic recipe! I made these today for pancake Tuesday and they were a hit. These will definitely stay in rotation. Thank you for sharing!!
Alexandria Drzazgowski says
Pancake Tuesday is such a fun concept, Cynthia! I love it! So glad you enjoyed the recipe 🙂 Thank you for the review.
Carrie says
Oh my god, these look amazing.
Alexandria Drzazgowski says
Thank you so much!! They were definitely such a treat!
Krishnan says
Hi Alexandria – Good to meet a fellow cook-around-the-worlder. Your site looks great! I see you’ve started your quest recently, nice going so far!
I started back in in summer 2017. Bulgaria was one of my earliest countries (I pick mine at random), I made banitsa, a cheese filled filo pastry pie.
I hope you are enjoying your project so far and good luck, keep going!
I see we are both on Wordpress, but I am not able to follow you on reader and see you posts. Do you allow only e-mail subscriptions?
Alexandria Drzazgowski says
Hi Krishnan,
It’s great to meet you as well! I love meeting people that are following along on the same journey as myself 🙂 I must admit, I’m a bit jealous that you live in London… It must be so much easier to visit some of the countries that you’re cooking as someone already living in Europe. It’s quite tricky to visit any country outside of America for me, so that must be a really nice way to have closer access to those other cultures. Your recipe for banitsa looks delicious!
Truth be told, I’m not sure what reader is… If you want to send me an email ([email protected]) I’d really love some insight into that. If there’s a way to get my content seen by more readers, I’m all for it. I’d love to chat!
Krishnan says
Hi Alexandria – Yes, London is a better location for this kind of project and I know what you mean, having living in the US(Connecticut) for 10 years myself. Once you are done with all countries, perhaps you can cook a signature dish from every US state and give yourself a national travelling option!
I will send you an e-mail regarding reader etc.
Meghan Hallewell says
These were delicious and a big hit with the kids when you made them!!
Alexandria Drzazgowski says
Thank you! They were so fun to make 🙂