Low Sodium Palacinka (Czech-style Crepes)
Delightfully light and versatile, these Low Sodium Palacinka (Czech-style Crepes) bring a healthier twist to a beloved European classic. Made with simple pantry staples like all-purpose flour, milk, eggs, and a touch of sugar, this recipe eliminates added sodium without compromising on flavor or texture. The crepes are thin, golden, and perfectly pliable, ideal for both sweet and savory fillings. A splash of vanilla extract adds a subtle depth, while the optional use of a salt substitute caters to specific dietary needs. Ready in just 30 minutes, these low-sodium crepes are a wonderful choice for breakfast, brunch, or dessert, offering endless possibilities when paired with fresh fruits, low-sodium jams, or savory vegetables. Perfect for anyone seeking a heart-conscious yet indulgent treat, this recipe is a must-try for crepe lovers everywhere.
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Ingredients
- 1 cup All-purpose flour
- 1.25 cups Milk
- 2 pcs Large eggs
- 2 tablespoons Unsalted butter, melted
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Baking powder
- 0.25 cup Water
- 0.125 teaspoon Salt substitute (optional)
Directions
Step 1
In a mixing bowl, combine the flour, baking powder, sugar, and optional salt substitute. Mix well.
Step 2
In a separate bowl, whisk the eggs until beaten. Add the milk, melted butter, vanilla extract, and water, and whisk until fully combined.
Step 3
Slowly pour the wet ingredients into the dry ingredients, whisking continuously to avoid lumps. Mix until the batter is smooth. Let it rest for 5 minutes.
Step 4
Preheat a non-stick skillet or crepe pan over medium heat. Lightly coat with a small amount of unsalted butter or a non-stick spray.
Step 5
Pour approximately 1/4 cup of the batter into the pan, immediately tilting and rotating the pan to spread the batter evenly.
Step 6
Cook the crepe for about 1-2 minutes, until the edges start to lift and the bottom is lightly golden brown. Flip carefully and cook for an additional 1 minute on the other side.
Step 7
Transfer the cooked crepe onto a plate. Repeat the process with the remaining batter, stacking the crepes with parchment paper in between to prevent sticking.
Step 8
Serve warm with your choice of filling, such as fresh fruit, low-sodium preserves, or a savory option.
Nutrition Facts
| Serving size | (633.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1004.2 |
| Total Fat 40.8g | 0% |
| Saturated Fat 21.6g | 0% |
| Polyunsaturated Fat 0.2g | |
| Cholesterol 461.4mg | 0% |
| Sodium 489.7mg | 0% |
| Total Carbohydrate 122.5g | 0% |
| Dietary Fiber 3.3g | 0% |
| Total Sugars 28.3g | |
| Protein 34.8g | 0% |
| Vitamin D 214.2IU | 0% |
| Calcium 463.9mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1220.0mg | 0% |
Source of Calories