Romanian Pancakes-Clatite
Romanian pancakes are similar to French crepes but they are more like a light,thin pancake. Like crepes they can be prepared with a savory or sweet filling. Unlike French crepes they do not get dry and they can be kept in the refrigerator and reheated.
Below you will find a basic recipe for CLATITE:
Sift the flour into a large bowl and make a well in the center. Break the eggs into the well and add a pinch of salt and the sugar for sweet pancakes or 2 tsp of salt for savoury pancakes. Beat egg mixture well with a fork. Add the milk and continue to beat slowly adding the flour, until the batter is smooth.
Add the melted butter while continuing to beat the mixture with the fork. The batter should be the consistency of a light cream.
Let the batter stand for 30 minutes.
Butter a medium pan with a brush and put it over medium-high heat. Test butter temperature by splashing a few drops of water into the butter. Bubbles will sizzle then evaporate in a few seconds if the temperature is correct.
Put about 3 tbsp. of batter at a time in the centre of the skillet and immediately tilt the pan in a slow,circular motion so that the batter spreads to cover the entire bottom of the skillet. As soon as one side starts to brown,flip the pancake over,either with a spatula or by a quick jerk of the pan. Brown the other side and then place pancake on a warm dish in the oven at low temperature.(that if you want to keep them warm)
It should take about 30 seconds a side for each pancake. Make sure you butter the pan each time before adding the batter.
Below you will find a basic recipe for CLATITE:
- 1 1/4 cups plain flour
- 2 eggs
- 1 pinch salt
- 2 tbsp. superfine granulated sugar
- 1 1/2 cups of milk
- 2 tsp butter,melted,for batter
- 1 tbsp. butter,melted for cooking
Sift the flour into a large bowl and make a well in the center. Break the eggs into the well and add a pinch of salt and the sugar for sweet pancakes or 2 tsp of salt for savoury pancakes. Beat egg mixture well with a fork. Add the milk and continue to beat slowly adding the flour, until the batter is smooth.
Add the melted butter while continuing to beat the mixture with the fork. The batter should be the consistency of a light cream.
Let the batter stand for 30 minutes.
Butter a medium pan with a brush and put it over medium-high heat. Test butter temperature by splashing a few drops of water into the butter. Bubbles will sizzle then evaporate in a few seconds if the temperature is correct.
Put about 3 tbsp. of batter at a time in the centre of the skillet and immediately tilt the pan in a slow,circular motion so that the batter spreads to cover the entire bottom of the skillet. As soon as one side starts to brown,flip the pancake over,either with a spatula or by a quick jerk of the pan. Brown the other side and then place pancake on a warm dish in the oven at low temperature.(that if you want to keep them warm)
It should take about 30 seconds a side for each pancake. Make sure you butter the pan each time before adding the batter.
er the entire bottom of the skillet. As soon as one side starts to brown,flip the pancake over,either with a spatula or by a quick jerk of the pan. Brown the other side and then place pancake on a warm dish in the oven at low temperature.(that if you want to keep them warm)
