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Romanian pancakes, known as clatite, are thin, delicate crepes quite unlike the thick American-style pancakes - lacy, flexible, and light, made without any leavening from a simple batter of flour, eggs, milk, and a hint of vanilla. They are cooked quickly in a hot pan over high heat, which creates delicate golden edges and a smooth, silky interior ideal for rolling or folding around fillings. Sweet clatite are typically filled with fruit jam, sweet cottage cheese (urda), or chocolate spread, while savory versions are filled with cheese and herbs. A beloved part of Romanian childhood, they are eaten at breakfast, as a dessert, or as a light supper.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
260 kcal
For 4 serving(s)
Per serving
In a large bowl, whisk together the flour, salt, and sugar. Make a well in the center.
Add the eggs and a splash of milk into the well. Whisk from the center outward, gradually incorporating the flour to prevent lumps. Add the vanilla extract.
Gradually whisk in the remaining milk until you have a thin, smooth batter with the consistency of heavy cream. Rest the batter for 15 minutes.
Heat a non-stick pan over medium-high heat. Add a small knob of butter and swirl to coat.
Pour a ladleful of batter into the pan and immediately tilt and swirl to spread it into a thin, even circle. Cook for 1-1.5 minutes until the edges lift and the underside is golden.
Flip and cook the second side for 30 seconds. Transfer to a plate. Fill with jam or sweet cheese, roll up, and serve warm.
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