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 confit, rolled and dusted with icing sugar.
My version of clătite brings together two staple ingredients in our cuisine: buttermilk and cherries, our beloved sweet and sour flavour-duo, coming from as far as the Persian cuisine, and the Zoroastrian belief that the opposites attract and create unity.
White cherries and sour cherries make the most exquisite fruit confits, 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 add a little whipped cream or crème fraîche, just for an extra layer of texture.
Mix the flour and eggs together, then gradually add the buttermilk and combine well without allowing any lumps to form. Pour in the milk, add the pinches of salt and sugar, stir a few times then put the mixture in the fridge to rest for at least 1 hour.
In a 20cm diameter frying pan, heat a tablespoon of oil, fill your ladle 3 quarters full with some of the pancake mix, and fry on both sides for 2 minutes or until slightly coloured. You can add a knob of butter each time you flip.
Set aside on a plate and roll them. Dot the cherries on top and drizzle with the confit sauce.