palac

Palac, also known as palatschinken, is a thin, crêpe-like pastry common in Central and Eastern European cuisines. It is made from a batter of eggs, flour, milk, and a pinch of salt, often with a small amount of sugar or oil added. The batter is cooked thinly in a lightly oiled pan, resulting in a delicate, flexible pancake.

Palac can be served in a variety of ways, both sweet and savory. Sweet versions are typically filled with jam, fruit preserves, sweet cheese, chocolate sauce, or nuts, and then rolled or folded. Savory palac can be filled with minced meat, cheese, or vegetables. They are often served as a dessert, a breakfast item, or a light meal.

The dish has a long history and is popular in countries such as Austria, Hungary, Slovakia, Slovenia, Croatia, Serbia, and Romania, with regional variations in preparation and fillings. The name itself is believed to have Slavic origins. While similar to French crêpes, palac are generally thinner and often have a slightly richer texture due to the inclusion of milk in the batter. The simplicity of their preparation makes them a versatile dish enjoyed across many households in the region.