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Clatite (Romanian Pancakes)

Rolled Clatite on a white dessert.
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A simple clatite recipe makes about two dozen thin delicious Romanian pancakes or crepes perfect for breakfast, brunch, and dinner.



For the batter:

  • 3 large eggs
  • 2 cups (250 g) all-purpose flour
  • 1 1/2 cups (350 ml) whole milk
  • 1 1/2 cups (350 ml) mineral water
  • 4 tablespoons (60 g) unsalted butter, melted
  • 1 pinch of salt

For the filling (optional):

  • 21.2 oz. (600 g) ricotta cheese
  • 4 teaspoons icing sugar
  • 10 medium bananas
  • lemon juice to sprinkle on the bananas
  • meted chocolate for decoration

*If needed, please refer to Baking Conversion Charts.


  1. Melt butter in the microwave and let it cool. Lightly beat eggs with a pinch of salt in a large bowl using a hand whisk.  Add the sifted flour to the egg mixture, alternating with the cold milk. Mix well after each addition of dry and wet ingredients.

  2. At this point, add flavors if desired. Then add mineral water and mix the batter vigorously with the hand whisk or a wooden spoon.

  3. If there are some lumps, strain the batter through a fine-mesh sieve. The batter should be lump-free and thin enough. Add melted butter and gently mix. If the butter makes small lumps, it is okay: they will melt in the pan. Extra tip: if you have a blender, add all the ingredients to the bowl and mix until smooth. Let the batter rest for 30 minutes. If you are short on time, start cooking pancakes right away.

  4. Heat a crepe pan well on high or medium-high heat. Use the largest burner of the stove for a uniform distribution of heat. Extra tip: Heating the pan well ensures that even the first crepe (pancake) will be perfect. If you are right-handed, take the hot pan in your left hand and pour the batter into the pan with a small ladle or a cup.  At the same time, rotate the pan so that the batter is evenly distributed. It should cover the entire surface of the pan (sometimes even some edges).

  5. Bring the pan over the heat and cook the pancake for about a minute. When the pancake edges start to turn golden, it's time to flip it.  Peel off the edges of the pancake with a spatula, and with a flexible turner, flip the pancake. You can also use a wooden spatula for this or flip your pancake from the wrist (if you have this skill). You will see the brown spots on the flipped pancake. Being a result of Maillard reaction, they give the taste and flavor to your pancakes. Cook the second side of the pancake for half the time of the first side. Continuer with the remaining batter. Place pancakes on each other, on a serving plate, and cover with another plate to keep them warm.

  6. For the filling, mix ricotta cheese with icing powder in a medium bowl. Peel bananas, cut each into two parts, and sprinkle with lemon juice to prevent them from darkening. Spread each pancake with one tablespoon of sweet cheese filling, fold the sides inwards, place half of the banana and roll it into a roll.

  7. Once ready to serve, melt dark chocolate in the microwave and drizzle over the pancakes.


  1. Read more on how to make perfect crepes.
  2. Make the batter in advance and let it rest in the fridge for up to 24 hours. If the batter seems thick, dilute it with 50 ml of cold milk the next day.
  3. If you want to make a thicker pancake, pour slightly more batter into the pan.





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