Holidays and Special Foods are a tradition in our family. Pick a holiday or a celebration and I can name a food, recipe or menu we’ve shared as a family. What can I say, we have many home cooks and bakers in our family and we enjoy celebrating and sharing!
I posted about Palacinkas (Slovenian Crepes) before and how our girls and now our grandsons enjoy when they are “scrambled” to make something we’ve always called “bucca.” They top the scrambled palacinka / “bucca” with syrup, usually Log Cabin, and enjoy themselves!
In this recipe, we use the palacinkas / crepes to create a dessert by adding a delightful, sweet filling. My Aunt Theresa introduced her creation at a July 4th picnic at her son Steve’s (my cousin) one year and we loved them. I remember so vividly that she topped them with a homemade strawberry syrup and whipped cream and proudly added them to the dessert table! They were chilled perfectly for a warm July 4th afternoon.
I made them recently, for our July 4th family picnic and topped them with a blueberry syrup. Our syrup was made from blueberries that Bob and our youngest grandson picked from newly planted bushes in our backyard! The recipes for Palacinkas and Blueberry Syrup follow… Enjoy!
Palacinkas / Crepes:
1 cup flour
2 cups milk
1 Tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 Tablespoon butter, melted
1 package (8 ounces) cream cheese, softened
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1/2 pint heavy whipping cream, whipped
Blueberry Syrup Topping:
1 cup blueberries
1/4 – 1/2 cup sugar (depending on personal preference of sweetness)
Directions for the Crepes:
Combine all the the ingredients for the crepes in a medium size bowl and mix until smooth. Let this batter rest for about 10 – 15 minutes.
Using a small nonstick pan sprayed lightly with some vegetable oil / Pam, add enough batter to coat the entire pan (approximately 1/3 cup) by swirling the batter to make a thin pancake. It is important to make them as thinly as possible. It will take a little practice, but, I assure you it will be worth it!
When you see the edges starting to brown slightly, carefully flip the pancake to lightly brown the other side. Place this crepe onto a dish and continue using the rest of the batter to make additional crepes.
When all of your crepes are finished and cooled they are ready to fill.
Directions for the Filling:
In a medium bowl, mix the softened cream cheese, confectioners’ sugar and vanilla together until smooth. Then, gently fold in the whipped cream until it is all combined.
Directions for the blueberry syrup:
Put the blueberries, sugar and vanilla into a saucepan. Heat this mixture over a low – medium heat until it is all combined and the consistency pleases you. You may want larger berries remaining in your syrup or you may want a smoother, thinner consistency. You may even want to use a handheld blender to blend it at the end.
Assembling Dessert Crepes:
Place a crepe onto a marble / cutting board and add some of the cream cheese filling on one side, end to end and then, roll the crepe and place on a dish. Continue with the rest of the crepes.
When all of the crepes are filled, place in the refrigerator until ready to serve.
When you are ready to serve them, top the chilled, rolled crepe with the blueberry syrup and some homemade whipped cream!