Palachinki (Палачинки) Recipe

Lastest Updated April 19, 2024
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Palachinki (Bulgarian crepes) are a heartwarming example of how simple ingredients can weave magic on a plate. This article will help you learn about this treat, from its definition to the required tools and ingredients to make it.

After reading this article, you’ll master making these crepes, with many tips to elevate your Palachinki. And that’s not all; I also provide the ideal storage methods and other mouth-watering Bulgarian dishes.

So, brace yourself because you’re about to experience the culture and tradition that breathes life into Palachinki!


What Is Palachinki (Bulgarian Crepes)?

Palachinki (Палачинки), also known as Bulgarian crepes, is a staple in Bulgaria, particularly enjoyed as a dessert or breakfast dish. It was once made to provide warmth and comfort during winter.

Today, these crepes are a favorite during festive occasions and family gatherings. They are filled with many ingredients, from sweet fruit jam or chocolate to savory ham and cheese. My Palachinki uses a popular Bulgarian combination for the filling: honey and cheese.

Are There Any Differences Between Palachinki And French Crepes?

Yes, there are. The most significant gap between Palanchinki and French crepes is the thickness. French crepes are quite delicate, as thin as tissue paper. In contrast, Palachinki is slightly thicker.

Bulgarian crepes are also smaller than their French counterparts, thus easier to handle. Moreover, Palachinki can use a bit more butter or oil to cook the batter than French crepes.

Which Tools Does Palachinki (Bulgarian Crepes) Need?

Palachinki is not so different from other crepes, especially regarding the tools to make it. So, the necessary tools for preparing Palachinki are quite simple and easy to find. Below is a list of them:

  • Non-stick, medium-sized pan: For cooking crepes.
  • A large bowl: For mixing the crepe batter.
  • Whisk: To mix ingredients.
  • A small ladle: For scooping and pouring the batter into the pan.
Palachinki Tools

Which Ingredients Do I Need To Make Palachinki (Bulgarian Crepes)?

All names below are the ingredients you need to make Palachinki (Bulgarian crepes). I also include several alternatives for those that can be difficult to buy.

  • Unsalted cold butter: To grease the pan before cooking each crepe. Feel free to replace it with sunflower or other cooking oils if you don’t like the butter smell.

For the Batter:

  • Flour: All-purpose flour is the most suitable.
  • Eggs: Use large or medium eggs as you want. But only use fresh eggs.
  • Milk: I use 3.6% fat milk, but you can use skim milk to lighten the calories.
  • Salt: To flavor your crepes.

For the Filling:

  • Cheese: Use white brine cheese for an authentic taste. But you can replace it with feta cheese
  • Honey: I recommend liquid honey since it spreads better on crepes.
Palachinki Ingredients

How To Make Palachinki?

Regarding how to make Palachinki (Bulgarian crepes), there are three main steps: prepare the batter, cook the crepes, and fold the crepes with fillings. Each process is described thoroughly with images so you can easily recreate it.

Step 1: Prepare The Batter

Combine eggs with milk, flour, and a pinch of salt in the mixing bowl. Whisk the ingredients until smooth. Let the mixture rest for a few minutes.

Palachinki Step 1 Prepare the Batter
Palachinki Step 1 Prepare the Batter1
Palachinki Step 1 Prepare the Batter2

Step 2: Cook The Crepes

Heat your non-stick pan over medium heat and grease it lightly with butter. Pour a ladleful batter onto the pan and swirl it around to spread it evenly.

Palachinki Step 2 Cook the Crepes

Cook your crepe until the edges start to lift and the bottom is golden brown. Flip it and cook for another minute.

Palachinki Step 2 Cook the Crepes1
Palachinki Step 2 Cook the Crepes2

Keep cooking the crepes one by one until the batter runs out.

Palachinki Step 2 Cook the Crepes3

Step 3: Fold The Crepes With Fillings

Cut a slice of the brined cheese and crumble it over half a crepe. Then, drizzle honey over the cheese.

Palachinki Step 3 Fold the Crepes With Fillings

Carefully fold the crepe over the filling into a half-moon shape. And fold it twice more to make it look like in the images.

Palachinki Step 3 Fold the Crepes With Fillings1
Palachinki Step 3 Fold the Crepes With Fillings2

Repeat the process with the remaining crepes.

Serve them warm, sprinkled with more honey and crushed walnuts if desired.

Palachinki Step 3 Fold the Crepes With Fillings3

What Are The Tips For A Perfect Bulgarian Crepes – Palachinki?

The tips for a perfect Palachinki are using proper tools and paying close attention to the pan’s temperature. Then, your creativity will bring the perfect finishing touch.

  • A small ladle will help you better measure the batter amount for each crepe.
  • A special crepe pan is the most appropriate tool, but a regular, medium-sized pan with a non-stick coating like mine still works.
  • To check whether the pan is hot enough, sprinkle some water drops onto the pan’s surface. If the water sizzles immediately, that means it’s ready to use.
  • Stir the batter thoroughly before cooking each crepe, as the flour can sink to the bottom.
  • Adjust the temperatures if you feel your crepes are setting too fast.
  • Aside from the traditional fillings of cheese and honey, you can use other ingredients, like Nutella, preserves, walnuts, bananas, etc.
  • You can top these crepes with powdered sugar and fruits.

How To Store Palachinki Crepes?

If you have some leftovers, here is how to store Palachinki crepes:

Keep each crepe between waxed or parchment papers. Then, place them in an airtight container or a Zip bag. They can last for 2-3 days in the fridge or up to 4 months in the freezer.

To reheat these crepes, take the portion you need and microwave it at high temperatures for 15 seconds. If it’s frozen, let it thaw in the fridge overnight first.

Are There Other Must-Try Bulgarian Dishes?

Bulgarian cuisine is full of exciting dishes. The Bulgarian specialties worth exploring include Tikvenik (pumpkin strudel), Supa Topcheta (meatball soup), and Palneni Chushki (stuffed peppers):

  • Tikvenik (Bulgarian pumpkin strudel): It’s a sweet dish with rolled dough sheets sprinkled with pumpkin, raisins, walnuts, cinnamon, and sugar. It’s a local favorite snack in the afternoon.
  • Supa Topcheta (Bulgarian meatball soup): A meatball soup made with dry savory and parsley. The finishing touch is an egg-milk mixture, Zastroika, poured into the soup 10 minutes before serving.
  • Palneni Chushki (Bulgarian stuffed peppers): Bell peppers stuffed with ground meat, vegetables, and rice. It’s a usual main dish in many Bulgarian dinners, whether for regular meals or special occasions.

Why Are My Palachinki Crepes Easy To Tear When Flipping?

This situation can happen when your crepe batter is too thin. You can thicken it with flour. In contrast, if the batter is too thick, add several tablespoons of milk to make it thinner.

Does Palachinki (Bulgarian Crepes) Satisfy Your Appetize?

Palachinki, the Bulgarian crepes, has managed to captivate me with its delightful simplicity yet deep flavors. With their tender texture and fillings, these crepes can easily elevate any ordinary breakfast into a wonderful time.

If you are also captivated by these Bulgarian crepes, don’t keep it to yourself! Hit that like button and spread the joy of Palachinki by sharing this article. And why not tell other readers about your favorite Palachinki recipe in the comments below?


Palachinki (Bulgarian Crepes)

Palachinki (Bulgarian crepes) offers a culinary delight like no other. And now, I’ll tell you everything necessary to create this tempting sweet recipe at home. Don’t miss out on this opportunity!
5 from 1 vote
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Course: Breakfast, Dessert
Cuisine: Bulgarian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 11 Servings
Calories: 242kcal


  • 3 eggs
  • 2 cups of milk
  • A pinch of salt
  • 0.5 pound 250 grams of all-purpose flour
  • 4.5 ounces 125 grams of cheese (ideally white brine cheese or feta cheese)
  • 0.5 cup honey
  • 5 tablespoons unsalted cold butter


  • Mix eggs with milk, flour, and salt in a mixing bowl until smooth. Leave the mixture to rest for several minutes.
    Palachinki Step 1 Prepare the Batter
  • Afterward, place your non-stick pan on medium flame. When it’s hot enough, grease it lightly with butter.
  • Use your ladle to scoop the batter and pour it onto the pan. Swirl the batter around so that it can spread evenly.
    Palachinki Step 2 Cook the Crepes
  • Cook the batter until its bottom turns golden brown and the edges begin to lift. Next, flip it over and cook for 1 minute.
    Palachinki Step 2 Cook the Crepes2
  • Repeat the steps 3 and 4 until you use all the batter.
    Palachinki Step 2 Cook the Crepes3
  • Take 1 cheese slice and crumble it over half of a crepe. Then, drizzle honey on top.
    Palachinki Step 3 Fold the Crepes With Fillings
  • Fold the crepe into a crescent shape and fold for another two times.
    Palachinki Step 3 Fold the Crepes With Fillings1
  • Repeat the steps 6 and 7 with the remaining crepes.
  • Serves these crepes warm with honey and crushed walnuts on top.
    Palachinki Step 3 Fold the Crepes With Fillings3



  • The total cooking time is for 10 servings.
  • A small ladle is the best tool to measure the suitable amount of batter for each crepe.
  • You can use a crepe pan or a non-stick pan to make Palachinki.
  • Sprinkle some water on the pan’s surface to check its temperature. If the water sizzles immediately, your pan is hot enough.
  • Before making each crepe, stir the batter several times to prevent the flour from sinking to the bottom.
  • Control the temperatures so your crepes won’t get burned or undercooked.
  • Besides cheese and honey, you can fill Palachinki crepes with other ingredients: preserves, Nutella, fruits, nuts, etc.
  • Feel free to top Palachinki crepes with powdered sugar or fruits.


Calories: 242kcal | Carbohydrates: 31g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 168mg | Potassium: 122mg | Fiber: 1g | Sugar: 15g | Vitamin A: 345IU | Vitamin C: 0.1mg | Calcium: 124mg | Iron: 1mg
Mia Dimitrova

Mia Dimitrova

Content Writer


Home Cooking, Meal Planning, Food Styling, Food Photography, Culinary Storytelling, Cooking-video Maker, European Food Content Creator, Bulgarian Food Evaluation Expert


Sofia University “St. Kliment Ohridski”

  • Program: Bachelor of Fine Arts in Photography
  • Focus: Captured the soul of Bulgarian and European dishes, emphasizing the interrelation between visual appeal and culinary history.
    Completed a thesis titled “Bulgaria on a Plate: A Photographic Journey through our Gastronomic Legacy.”

European Culinary Arts Academy

  • Program: Certified Course in Food Styling
  • Focus: Gained expertise in presenting dishes from Bulgaria and beyond, understanding the intricacies of European culinary aesthetics.

Maria Dimitrova, or Mia, is a Contributing Writer from Sofia, Bulgaria. Her work beautifully intertwines the rich flavors of Bulgarian and European dishes with their visual storytelling, capturing the soul of each cuisine. Through engaging content and stunning photography, Maria explores the intricate relationship between food’s aesthetic appeal and cultural history.

Specializing in home cooking, food styling, and photography, she brings European culinary traditions to life, offering a unique glimpse into Bulgaria’s gastronomic heritage. Maria’s expertise highlights her deep appreciation for culinary art and invites her audience to embark on a flavorful journey through Europe’s diverse food landscape.

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