I grew up eating my mum’s pancakes on weekends, and it’s legit the best smell to wake up to. As an adult now, I still think this is the best smell you can have in the morning. And seeing that it’s Shrove Tuesday, or Pancake Tuesday, in the UK – I thought it’s appropriate to post a pancake recipe that’s just slightly different.

Other pancake recipes: Large, fluffy pancakes with pancetta & maple; Buttermilk pancakes with caramelised bananas and brazil nuts; American blueberry pancakes; Rainbow Crêpe Cake.

Palachinki (Bulgarian Crêpes)

Serves 4-6 | Prep 10 mins | Cook 20 mins

Bulgarian Crepes 2

Tip: You can make the batter the night before to save sometime in the morning.

You’ll need:

  • 2 eggs;
  • 300 ml milk;
  • 2 cups flour;
  • pinch of salt;
  • 2 tbsp caster sugar;
  • 2 tbsp sunflower oil;
  • butter (for cooking).

Sift the flour in a large bowl. Mix with a pinch of salt and caster sugar. In a jug, whisk the eggs with the milk and sunflower oil. Make a well in the flour mix and slowly add the milk, mixing continuously. Mix until there are no lumps in the batter. Keep an eye on the consistency – you don’t want it to be too watery so just add less milk/more flour until you are happy with the consistency. Crepes require a thin batter but a batter too thin will make the creps difficult to handle and turn.

Heat a non-stick frying pan to medium hot. Melt a knob of butter in the pan. Pour a few tbsps of batter/small ladle into the pan and swirl each to coat the pan evenly. Cook for 1-2 minutes until the edges begin to brown, then flip the crepes and cook for an addition 1-1 and half minutes and leave to rest on a plate and leave in a warm oven. Repeat until you run out of batter.

Serve with any toppings you like. My favourite is jam, but they are fantastic with chocolate, lemon juice or even savoury (if you omit the sugar in the batter).