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:
- 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
This is only for 8-10 pancakes but if you are like me you will double or triple this recipe and keep refrigerated for a desert ready in a couple of seconds.
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.
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14 Comments
Clairejustine
These look yummy,We love pancakes in our house trouble is I can’t make them fast enough with my 4 kids 🙂
Otilia
i can’t make them fast enough and i only have 1 hubby and 1 girl! i can imagine it must be difficult. these ones are quite thin so you might just manage. and try and make them in a small pan. it will be a lot faster! x
Firas
I’m instantly hungry seeing your yummy pancakes!
MsXpat
looks yummy!
otilia stocks
thank you ladies! you have to try them out!
Kris - Caterer
aren’t these pancakes best made with buttermilk rather than regular milk?
otilia stocks
We don’t really use buttermilk in Romania so milk is good I promise 😉
Christine Randall
Making them now. Letting the batter stand for 30 mins, and thought that I would compose a comment. My new boyfriend is Romanian, me American, and we live in England. Weird, I know, but anyway, I’m sure that these will be lovely!
otilia stocks
wow! hope they tasted lovely!
Office Catering London
Indeed it is really different from the classical pancakes we are used to eat – but also terribly tasty ! I made some salty, with humus, ham, eggs.. and some sweety with a loot of Marple Sirop !
Otilia
Oh that is nice to hear. My girls love eating them with maple sirup too!
Kerri Abbott
I spent a year in Romanian in a children’s home and I remember these with fondness but couldn’t remember how to make them—thanks! We eat them with Nutella back then I think it was finetti
Otilia
Oh nice! Yes that is the way!
Karen
My family uses whisky in batter. Love it!!