Heartland Cooks 6/16 - Lou's Palacinki Bohemian Crepes - KFVS12 News & Weather Cape Girardeau, Carbondale, Poplar Bluff

Heartland Cooks 6/16 - Lou's Palacinki Bohemian Crepes

Heartland Cooks 6/16 - Lou's Palacinki Bohemian Crepes

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Lou Flood's Palacinki Bohemian Crepes Lou Flood's Palacinki Bohemian Crepes
Lou Flood & Granddaughter Laura Wibbenmeyer Lou Flood & Granddaughter Laura Wibbenmeyer
CAPE GIRARDEAU, MO (KFVS) -

This week's Heartland Cook lives in Cape Girardeau but gives us a recipe from the old country. Lou Flood shared her family's traditional Bohemian crepes also known as Palacinki (pronounced pal-AH-chink-EE). The recipe has been passed down through generations, and Lou's granddaughter, Stormteam Meteorologist Laura Wibbenemeyer, will likely carry on the tradition. Laura's great-grandmother, Ana Vanjek Plemenik Kadavi cooked these traditional crepes on a wooden stove in Bohemia, an area of Eastern Europe now known as the Czech Republic.

Ingredients (Crepes):

  • 2 eggs
  • Pinch of salt
  • 3 Tablespoons of sugar
  • 2 cups of milk
  • 2 cups of flour 

Directions:

Beat eggs, salt, sugar, milk and flour together until smooth. Batter should be pretty runny. Heat large frying pan on medium heat and brush with butter or oil. Pour batter and spread by tilting the frying pan to cover the bottom of the pan with a very thin layer of batter. Fry both sides until slightly golden brown. Repeat until all batter is used. You may need to re-oil the pan in-between each crepe. Makes 6-7 large crepes.

You can dust with cinnamon and sugar, serve with jam, or continue the recipe by making Lou's Palacinki filling.

Ingredients (filling):

  • 2 cups cottage cheese
  • 3 eggs (separated)
  • 2/3 cup sugar
  • Cinnamon & Sugar

Directions:

Preheat oven to 375 degrees.

Separate egg whites. Set yolks aside in a medium size bowl. Beat egg whites until firm peaks form. In a separate bowl, beat your egg yolks and sugar together. Mixture turns a pale yellow color when well combined. Add cottage cheese and mix. Gently stir in beaten egg whites.

Lightly grease a 11 x 13 baking pan. Spread a thin layer of filling on crepes and roll each up individually. Place rolled crepes in pan and spread remaining filling on top. Sprinkle with cinnamon and sugar.

Bake 25-30 minutes. Serve and Enjoy!

If you have a recipe you'd like to show off, we want to hear from you. Send Carly or Jaime an e-mail. You share the recipe and we'll do the cooking!

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