These Romanian thin pancakes, like French crêpes, are very popular in Romania, both in our homes and in restaurants. The usual way to serve them is filled with sour cherry confiture, rolled and dusted with icing sugar.
My version of clătite brings together two popular ingredients in our cuisine: buttermilk and cherries.
White cherries and sour cherries make the most exquisite fruit confitures, and in Romania they are very often served to guests as a sign of respect and appreciation of their visit.
The pancakes are absolutely delicious and make for a very elegant dessert. You can also serve them with a little whipped cream or crème fraîche on the side.
- 200g/7oz flour
- 2 eggs
- 300ml/ 1 1/4 cups buttermilk
- 300ml/ 1 1/4 cups milk
- 30g caster sugar
- 1 pinch of salt
- 30ml/1fl oz oil
- 1/2jar of cherry confiture (or any of your favourite jams or marmalades)
Mix the eggs, buttermilk, milk, sugar, salt and oil together then gradually pour it over the flour, and stir a few times, making sure that you have no lumps in the batter. Don’t over mix. The key is to be gentle. Put the mixture in the fridge to rest for at least 1 hour.
In a 20cm diameter frying pan, heat a tablespoon of oil, and pour a think layer of the pancake batter. Fry on both sides for 2 minutes or until slightly coloured. You can add a knob of butter when you flip them over to the other side.
Set aside on a plate, spread some of the confiture on top of each crepe and roll them. Dust with icing sugar. Optional: dot more cherries on top and drizzle with the confiture syrup for extra sweetness. You can also serve them with a little whipped cream or crème fraîche on the side.