Platskis (Polish crepes)

This recipe goes out to Dan and Danny. These are super easy--so easy we eat these for breakfast every morning! Below, I provide the recipe for a big batch. The mixed batter will keep in the frig for about 5 days, so you can cook them as you go, day by day. (If the batter looks brown and oily on the top, just mix it up with a big spoon. It separates easily which is why it can look weird when you take it out of the frig. As long as it smells good, it’s still okay to use. I actually prefer the batter about 6 days old when it is slightly fermented.) You can half this recipe to make a smaller batch.

When I was growing up, my mother sometimes made these for breakfast or dinner, and to keep up with our devouring them, she would have three or four pans going at once. Mmmm!

Ingredients:

6 eggs

4 cups of milk (unsweetened soy milk or cow milk)

3 cups of unbleached all-purpose flour (preferably King Arthur)

1/3 cup sugar

1/2 canola oil or similar (or half-stick of melted butter)

2 tablespoons pure vanilla extract (not the fake stuff!)

 

Directions:

  1. In a mixer, start with the eggs and blend them well. Then add each subsequent ingredient, in the order show above, blending well as you go. Scrape the sides of the bolw with a spatula if necessary to get all the flour mixed in.

  2. Heat a heavy skillet with enough canola oil or butter to just coat the bottom of the pan. (I use a cast iron skillet.)

  3. Ladle in enough batter so that when you swirl the pan, it coats the pan with a thin layer of batter.

  4. Cook until the edges just start to brown (about 2 minutes). Flip it using a spatula, and cook the other side about 1 minute.

  5. Remove to a plate. Seriously, that’s it.

Variations:

  1. Classic: sprinkle with white or brown sugar, and squeeze a little lemon over it. Roll, slice, and eat.

  2. My son’s breakfast: Sprinkle with sugar and cinnamon. Roll, slice, and eat.

  3. My breakfast: Peel and slice and apple thinly. (I prefer Macintoshes.) Coat the pan with oil, lay the apple slices down densely in the pan in a single layer. Pour a thin coat of batter all over it. (It’s OK if some of the apples stick up out of the batter.) Cook about 3-4 minutes, flip, cook 2 minutes more. Sprinkle with powdered sugar and cinnamon.

  4. Aron’s favorite: Make a blueberry compote out of good blueberries and a bit of sugar. (Cook down in a pot until the mix is syrupy and soft. We pick blueberries in the summer and freeze them for this purpose.) Pour a bunch of the blueberry compote down the center of a cooked platski, and roll it. Pour really high quality, high-fat vanilla yogurt over the top. (Stonyfield Farms makes an excellent yogurt of this sort under the name YoBaby.)

  5. Danny’s favorite dessert: chocolate platskis with raspberry sauce. First, make a raspberry puree by cooking together (in a sauce pot) on low heat a bag of frozen raspberries and enough sugar to make the mixture pretty sweet. Mash it up with a spoon so there are no whole raspberries.Then, after step four above (before you remove the platski from the pan), turn off the heat and flip the platski one more time. Dot half of it with good bittersweet chocolate chips. (I use Ghiradelli bittersweet chips because they are milk-free and tasty.) Fold the platski in half and press down with a spatula so the chocolate melts inside the platski. Take a dessert plate and cover the bottom with a thin layer of the raspberry sauce. Fold the platski one more time (so it is now folded in quarters) and lay atop the raspberry sauce. Mmm! To make it look fancier, dust with confectioner’s sugar. (Take a strainer, put some confectioner’s sugar in it, hold it over the plate, and tap with a fork. It snows sugar nicely.)

  6. Lunch or supper: Dice good-quality cooked ham, and mix it up with some minced garlic and fresh spinach leaves (uncooked). Make sure it is all room temperature or even slightly warm. Roll inside a cooked platski. Cover with excellent gruyere cheese (or similar) and brown the top in a broiler or toaster oven. Sprinkle with chopped scallions. Serve with a nice salad with a simple vinaigrette. (True, I can’t eat this, but I sure would if I could.)

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