Pancake

Palacsinta When crêpes entered the American consciousness, they had an air of fussiness about them. But the truth is they're very easy to make — and a regular nonstick skillet and ordinary spoon work just as well as any crêpe pan or tiny specialty ladle. This Austro-Hungarian dessert strikes just the right balance of lightness and sweetness.

Masala Dosas
With its fermented dough whirled into a crêpe-like exterior and its rich filling of curried potato, this classic Indian dish achieves a unique balance. The urad dal, black mustard seeds, and curry leaves are available at kalustyans.com.

These tender and not-too-sweet cakes fall somewhere between an American flapjack and a crêpe. Though they're traditionally served for dessert, we love them for a special winter breakfast, generously dusted with cinnamon sugar.

To make these celery root latkes a little easier, you can shred the potatoes, onions, and celery root in a food processor with the shredding disk.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

These delicious pancakes are light and moist; the texture is a cross between a crepe and a pancake. Avoid overmixing the batter (it's okay if there are lumps) to ensure that the pancakes will be airy.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

I always choose a fresh salmon caviar over lumpfish when price is a factor.

The Masa Harina adds a pleasant flavor to the light and fluffy pancakes.

I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after puréeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture.

Can be prepared in 45 minutes or less.