My first memories of Romanian pancakes come from early childhood, at my grandparents’ house. At that early age I didn’t really like jam, so my choice of filling was always sugar. Yes, pure sugar. Who knows what my grandparents were thinking, allowing me to eat all that sugar, but I just loved it. The crunch and the sweetness enclosed in fluffy pancakes was just divine!
Growing up, my choice of filling changed, and now I much prefer sour cherry jam – even if it produces a mess falling from the end of the pancakes.
The Romanian pancakes are quick to prepare, requiring only basic ingredients, and their light, airy texture makes them an irresistible delight. The secret to getting them perfectly fluffy yet tender? Sparkling mineral water! They are similar with the French crepes, but, as a Romanian, I’m going to say they are much better.
Ingredients for the Romanian Pancakes Recipe
To make Clatite, you will need simple pantry staples:
1 cup of flour, 1 cup of milk, and 1 cup of sparkling mineral water (essential for fluffy pancakes). You’ll also need 3 eggs, 3 tablespoons of vegetable oil, and a pinch of salt. I always called this recipe the “cup pancakes” because you don’t need any measuring utensil or a scales to make it.
For cooking, a non-stick pan and a little extra vegetable oil for brushing are required. As for the filling, traditional Romanian pancakes are commonly filled with fruit jam (such as plum, apricot, or sour cherry), but you can also use Nutella, honey, or even a sweet cheese mixture.
How to Make Romanian Pancakes
Start by whisking the eggs in a large bowl until they become light and fluffy. Next, add the vegetable oil and salt, mixing well to incorporate all the ingredients.
Slowly pour in the milk, whisking continuously. Then, gradually add the flour, ensuring there are no lumps in the batter. A smooth consistency is key for thin, even pancakes. Once the flour is fully incorporated, add the sparkling mineral water, gently mixing to achieve a light, airy texture.
Heat a non-stick pan over medium heat and lightly brush it with oil. Once hot, pour a ladleful of batter into the pan, swirling it around to create a thin layer. Don’t worry if the first pancake doesn’t turn out perfect—it’s a common joke that the first one is always a “test pancake”!
Cook for about a minute, until the edges start to lift and the bottom turns golden brown. Flip carefully and cook for another 30 seconds on the other side. Repeat the process, remembering to brush the pan with oil after each pancake.
Once all the pancakes are cooked, spread your favourite jam or filling inside each one, roll them up, and serve them warm. I filled mine with a selection of sour cherry jam, homemade plum jam, and homemade strawberry jam. Enjoy them with a dusting of powdered sugar or a drizzle of honey for extra indulgence!
Notes and Tips:
- Use sparkling water for fluffier pancakes. This ingredient helps aerate the batter, giving the pancakes a light texture.
- Don’t skip the salt. Although these pancakes are not inherently sweet, salt enhances their flavour and balances the sweetness of the filling.
- Let the batter rest. Allowing the batter to sit for 10-15 minutes before cooking helps the flour absorb the liquid, resulting in a smoother consistency.
- Brush the pan lightly with oil. Too much oil can make the pancakes greasy, while too little can cause them to stick.
- Experiment with fillings. Besides jam, try chocolate spread, fresh fruit, or even savory options like cheese and ham.
Romanian Clatite Recipe
Ingredients
- 1 cup flour
- 1 cup milk
- 1 cup sparkling water
- 3 eggs
- 3 tbsp oil
- pinch of salt
- jam or other fillings
Instructions
- Whisk the eggs until fluffy.
- Add the vegetable oil and the salt and mix.
- Add the milk and combine everything.
- Add the flour gradually, incorporating it well to avoid any lumps.
- Mix in the mineral water.
- Brush a non stick pan with oil and heat up on a medium heat.
- When hot, add a ladle of batter and spread evenly.
- Don’t worry, the first pancake is always a fail.
- The pan will become hotter and hotter and it will be easy to make the rest of the pancakes.
- Remember to brush the pan with oil after each pancake.
- Once you finish the batter, start filling the pancakes with your desired jams.
- Enjoy warm.
FAQ:
Can I make the batter ahead of time?
Yes! The batter can be prepared a few hours in advance and stored in the refrigerator. Just give it a quick whisk before using.
What’s the best way to store leftover pancakes?
Leftover Clatite can be stored in an airtight container in the fridge for up to 2 days. But don’t worry, I doubt you will have any leftovers.
Can I make these pancakes gluten-free?
Absolutely! Substitute all-purpose flour with a gluten-free flour blend. You may need to adjust the liquid slightly for the right consistency.
What’s the difference between Romanian pancakes and French crêpes?
A: While they are very similar, Clatite tend to have a slightly thicker and more elastic texture due to the use of sparkling water, making them even softer.
For more similar traditional Romanian desserts, check out my recommendations below:
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These look so delicious! I’d like that cherry jam as well. What a tasty dessert.
I am drooling over these pancakes. I will be making them for breakfast this weekend.
I have never heard of these before. Looks like a nice combination between pancakes and crepes. I like that these are thinner than the pancakes I traditionally eat.
I love this recipe, it is so easy and delicious. My kid’s favorites!
I will have to make these for my sister when she comes to visit as she loves crepes and these remind me of that a little bit. YUM!
Thank you so much for this lovely recipe—it brought back memories of my own childhood! I made these with my kids this morning and they had so much fun choosing their own fillings.
these look so cool and unique.. and did not know about the sparkling mineral water trick for pancakes. i know i will be trying this one soon
This is new to me, but I would love to try making these Romanian pancakes. Thank you for sharing the recipe. It looks really easy to make. Noted on your tip to use sparkling water.