Paratinki: Family Traditions | Lifestyle

Palatinki is a crepe-like breakfast food. If you look it up online, you'll find countless recipes, spellings, and origins. Most sources agree that parachinki came from Bulgaria or Slovakia. But in my family, that recipe was passed down from my great-grandmother, Gloria Kipke.

I never met my great-grandmother, but my mother gave me the recipe. Grandma Kipke made paratinki for my mother, her siblings, and my cousins ​​as they grew up. This tradition has been passed down in my family, with my mother making them for my younger brother and me throughout my childhood and to this day.

Palatinki was the most requested breakfast food between me and my brother, but none of our friends knew what it was. The morning after a sleepover, my mom always made breakfast for her friends and me. My friend seemed interested in the pancake or French toast options, but she insisted I always have to try the paratinki first. Palatinki was definitely loved.

This recipe is simple, made with ingredients you probably already have at home, and is delicious, quick, and versatile. Palatinki can be eaten with a variety of ingredients, both savory and sweet.

Today I continue my family tradition and create recipes for myself and my loved ones.

The recipe makes about 10-12 paratinctures.

material:

3 eggs

2 tablespoons oil (vegetable or canola)

1/4 cup sugar

3/4 cup flour

1 cup milk

oil for pot

Filling of your choice

Instructions:

1. Combine eggs and oil in a bowl.

2. Add sugar. Whisk until combined.

3. Add 1/4 cup flour and whisk until smooth. (It is important to add the ingredients little by little to avoid flour clumps.)

4. Pour 1/3 of the milk into the egg powder mixture and whisk until smooth.

5. Add another 1/4 cup of flour and whisk until smooth. Add another 1/3 cup milk. Whisk.

6. Add the last 1/4 cup of flour and whisk until smooth. Add remaining milk. Don't worry, the fabric is thin. It should look like that.

7. Add a quarter-sized amount of oil to a large skillet over medium heat. Tilt the frying pan to spread the oil as it heats. When you sprinkle water into the pot and it makes a sizzling sound, it's done.

8. Pour a circle of dough about 4 to 5 inches in diameter into the center of the mold, then immediately tilt the mold to spread the dough evenly over the edges and spread out the dough circle.

9. It cooks quickly, so as soon as you spread out the dough, start loosening the edges with a spatula in preparation for flipping it over.

10. About a minute after pouring, flip the polatinka over so it will be easier to lift it out of the mold. The first polatinka will be a little more oily and lose its shape, but if you continue, the others will be much better.

11. After flipping the polatinka, remove it to a plate after about 10-15 seconds.

12. repeat. If they start to stick, add a little more oil to the pan.

13. Fill the polachinka with your favorite toppings, roll it up and enjoy.

Chip:

Pala tincture cooks quickly, so if you want to wait until it's all finished before eating or serving, preheat the oven to 200°F, place the para tincture on an oven-safe plate, and place it in the oven. . The paratincture will stay warm until you are ready to eat it.

If you don't want to make the entire recipe at once, you can also store the dough in the refrigerator for a few days and make it at a later date. If you choose this method and use the remaining dough, then before cooking the paratinki, leave it out of the refrigerator for 20 minutes. This is because if the dough is cold, it will be undercooked.

What can you fill Polachinka with? My personal favorite is a simple mixture of cinnamon and sugar, but there are several other options. Sour cream, cottage cheese, fruit compote or jam, mustard, sweet cream cheese, powdered sugar or fresh berries.