; in . In the Balkan countries, palačinka or pallaçinka may be eaten with fruit jam, quark cheese, sugar, honey, or the hazelnut-chocolate cream Nutella, while there is also a breaded variant which is mostly filled with meat. Restaurants specializing in palačinci are called "Palačinkara" in the region. In Ashkenazi Jewish cuisine, there is a similar dish known as the blintz. The Oxford English Dictionary derives the German and Slavic words from the Hungarians palacsinta, which it derives from the Romanian plăcintă, which comes in turn from classical Latin placenta ("small flat cake"), even though the Romanian plăcintă is more similar to a pie, and the crêpes are called clătită. During the East Slavic celebration of Maslenitsa (Cheesefare Week), one of the most popular foods are blini, or crêpes. Since they are made from butter, eggs, and milk, crêpes can be consumed during the celebration by the Orthodox church. White flour can be replaced with buckwheat flour, milk can be switched for kefir, and oils can be added or substituted. Blini are served with butter and topped with caviar, cheese, meat, potatoes, mushrooms, honey, berry jam, or often a dollop of sour cream. The dish is supposed to represent the sun since the holiday is about the beginning of spring. Crêpes outside of Europe Crêpes have also long been popular in Japan and Malaysia, with sweet and savory varieties being sold at many small stands, usually called crêperies. In Argentina and Uruguay, they are called panqueques and are often eaten with dulce de leche. Various other French foods such as crêpes, soufflés, and quiche have slowly made their way into American cooking establishments. Typically, these franchises stick to the traditional French method of making crêpes, but they have also put their own spin on the crêpe with new types, such as the hamburger and pizza crêpe. In Canada, particularly in French-speaking regions, crêpes and galettes have long been traditional food items. The Japanese crêpes developed into something different from the French crêpes due to their various fillings and toppings, and the style later spread outside of Japan. It is often called 'Harajuku Crêpes'. In Japan, French crêpes were introduced in the 1970s, and they were only spread with jam and were not very popular. In 1977, Mizuki Ono opened a crêpe shop in Harajuku and, taking inspiration from ice cream monaka, began to sell crêpes with ice cream, whipped cream,