Clatite at "La Patronul Meu"

There’s a dessert in Romania called “clatite”. It’s similar to the French crepes, but the dough is prepared somewhat differently, and a clatita is also smaller and usually folded differently than a crepe. Some translate it into English as pancake, but that’s not it either. They’re definitely not as thick, the dough is different, and they’re not left flat, but they’re folded or rolled up. What can I say — they’re a food unto their own. This is how they’re traditionally prepared. 


I’ve recently had some of the best clatite ever, at a little restaurant which I believe is called “La Patronul Meu”, in the city of Mangalia, which is a seaside resort in Romania, in the province of Dobrogea. I didn’t jot down the name, forgot to take a photo of the restaurant’s exterior, and didn’t take the receipt with us when we left, but I’m fairly sure the word “Patron” was in the restaurant’s name. It was next to a Pirate-themed restaurant, near the docks. 

Down by the docks

These clatite were prepared with peach jam and topped with raspberry jam. The dough was just right: not too crisp, not too soft, and they were exquisitely delicious. If you’re ever in Mangalia, stop by this restaurant and order some; you won’t regret it. Here’s what they looked like. 


And by all means, order some of the other food on the menu, too. Mmm, mmm, good, and the service was friendly and prompt. 

If you want to make some yourself, check out these recipes.


8 thoughts on “Clatite at "La Patronul Meu"

  1. Pingback: The boring sameness of Romanian restaurants | Raoul Pop

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  3. This South African recipe has a photo as does this one. This page also has a photo of pancakes, along with other South African foods.

    The second recipe, with oil in it, is closest to what we use. Having made pancakes many times I don’t measure anymore, just start off with one or two eggs, some milk, oil and salt in a bowl. Once that’s beaten I add small amounts of self-raising flour (if there’s none in the house I’ll use plain flower with some baking powder) while beating until I’m happy with the consistency, which should be fairly liquid. If it gets too thick I just add a little more milk. Depending on how well the first pancake or two set without breaking when turned, I may adjust the batter some more.


    • Funny, we call the flapjacks/crumpets pancakes in the US. The Canadians call them flapjacks. And Google still only turns up the thick ones in Images. Oh well. I believe you though.


  4. Right on, Steve, they’re prepared the very same way in Romania! I love making them every once in a while, and flapping them in the air. So it’s flapjacks then? Too bad Google only turns up the Americanized versions of these things when I search for them in Images.


  5. Those look exactly like what the English know as pancakes, and when I say English I mean British and people from previous Commonwealth countries; at least South Africa. They are thinner than what the Americans call pancakes and typically eat with syrup along with breakfast (we call those crumpets or flapjacks), but thicker than the French crepes. They are also larger in diameter, being made from a very runny batter that is poured into the pan and swirled around to fill the pan, forming a large diameter. The pancakes themselves are not sweetened and can be eaten with either a sweet or savoury fillings. The British commonly sprinkle them with sugar and lemon juice before rolling them up, while here in South Africa, sugar and cinnamon is more common.


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