Best Grandma Irenas Palacsinta Hungarian Crepes Recipes
HUNGARIAN PALACSINTA (CREPES)
Delicious and light pancakes by Tina Ujlaki from Exploring Castaway Cuisine. Batter needs to rest for one hour.
Provided by NcMysteryShopper
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Let the batter rest for 1 hour.
- Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 18 crêpes.
- In a saucepan, melt the apricot jam with the lemon juice; stir until smooth.
- Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Spread each crêpe with 1 teaspoon of jam and 1 tablespoon of walnuts. Fold it into quarters and transfer to the baking dish. Repeat with the remaining crêpes. Cover the dish with foil and bake for 10 minutes, or until hot. Sprinkle with the remaining walnuts and sift confectioners' sugar on top. Serve the crêpes warm, with chocolate sauce if you like.
HUNGARIAN CREPES: PALACSINTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
- Stir in the carbonated water at the last moment, just before cooking the pancakes.
- Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
- Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
- Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.
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