Czech Svitek

"This is a recipe I got from my FIL. His father came over through Ellis Island, and the rest of thhem foollowed shortly. My DH has been begging me to make this for him, and I have not been brave enough yet."
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Ready In:


  • 5 ounces farina (regular, not instant)
  • 8 ounces cold water
  • 2 extra large eggs
  • 14 teaspoon salt (more or less to taste)
  • 2 tablespoons butter (melted)


  • In a mixing bowl, combine Farina, water, eggs, and salt. Mix rapidly using a whisk.
  • Melt 1 tablespoons of butter in a non-stick skillet.
  • Add melted butter into the Farina mix while stirring rapidly.
  • Over medium heat, melt 1/2 tablespoons butter in the skillet and pour the mixture into the skillet.
  • Cook over medium heat, lifting the edge periodically with a spatula to check the bottom has turned a rich golden brown.
  • Once bottom has reached a rich golden brown, lift up the bottom edge with the spatula and tilt the skillet so that any remaining liquid on top seeps down to the bottom of the pan.
  • Do this on both sides of the pan, allowing another minute or two for the liquid to cook and brown.
  • Flip over the svitek. (the easiest way is to place a large plate over the skillet and holding the plate flip the skillet over leaving the svitek on the plate.
  • Add another 1/2 tablespoons of butter to the hot skillet and slide the svitek back into the skillet, to allow the svitek to brown on that side as well.
  • You can make it lighter or darker brown according to your personal preference.

Questions & Replies

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  1. 982435
    Tastes like a marvelous, buttery potato pancake - with practically zero effort/fuss. The addition of egg gives the farina an appealing golden color. It cooks like an omelette but is much sturdier and easier to handle. I added chopped green onions. It's tasty on its own, or you could treat it like fried potatoes and add onions, pepper, corned beef hash, whatever. My Russian farina/omelette freak husband thanks you very much for sharing your FIL's recipe!



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