Flour 250 g
Water 250 ml
Sparking water 100 ml
1 egg
1 tsp sugar
Rind of half a lemon, grated
Sunflower oil or butter
Icing sugar

Pour the flour and sugar into a food processor. Turn on the mixer and pour in the water and milk slowly. Add the egg and the grated peel of half a lemon. The mixture should be of a liquid consistency. Heat a non-stick pan with a knob of butter or oil. Pour on one ladle of the mixture, turning the pan to make sure the mixture adheres across the whole surface. Cook over a medium heat. When the palacinka crepes come away from the bottom of the pan, it’s time to flip them over. Once cooked, lay the crepe on a plate and fill. In local eateries, they are usually folded into four. At home, rolling up is more common. Sprinkle with icing sugar if desired.

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Molino Cosma