Palacinky

The flavor is good on these, slightly sweet, not eggy, and not really bread-like. I spread these with unsalted butter and rolled them up, then sprinkled with cinnamon-sugar and a hint of nutmeg. These could be rolled up with any choice of fillings inside such as mini chocolate chips or strawberries and topped with whipped cream, with diced ham and cheese, or sausage crumbles and potato. My brain is confused. Is this a scrambled egg or a pancake? It's egglike in texture so my mouth says scrambled eggs, but it's not as dense and rubbery as an egg and it doesn't taste like egg, and it is sort of pancakey too. I am not sure I am a crepe person as the texture is oddly confusing. I'm having difficulty rating these, as they are tasty, but the egglike texture is throwing me off, and I don't like eggs or their texture. I might try this again, as the flavor was really good, if I can get past that egglike texture. These were so easy to make and so fast too!

I have had this recipe saved in my RB for a long time. I am so glad I made it, very good! Don't get discouraged if your first 'crepe' is a disaster, that happens to me every time I make crepes. I did find that using cooking spray to coat the pan worked a lot better than oil. Also 1/4 cup batter was just right for a 12" non-stick skillet. Pour in the batter and swirl the pan to spread it over the entire surface. These are light, airy crepes that appear to be very delicate but if cooked thoroughly on the first side actually are not hard to flip over at all. Enjoy!