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.
GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.
Provided by Michele Avissar-Whiting
Categories Breakfast and Brunch Crepes Sweet
Time 9h10m
Yield 5
Number Of Ingredients 15
Steps:
- Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
- To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
- To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
- For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
- Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g
HUNGARIAN PALACSINTA
My Mom and Dad are both Hungarian ,they taught me how to cook at an early age, especially all the signature dishes from Hungary, this was one of my childhood favorites,i make these for my friends and they just rave about them.
Provided by Rose C.
Categories Other Desserts
Number Of Ingredients 12
Steps:
- 1. Mix all wet together, then add your flour and salt,your batter should be smooth and lump free, consistency of really thin pancake batter.
- 2. I use a small crepe pan or you can use a small saute pan, i spray the pan w/ butter pam or u can use real butter,make sure pan is hot, put about 1/4 cup batter to pan for the perfect size palacsinta.
- 3. After you made up all the crepes you can spread some strawberry jam or any type of jam you like, i make a cheese a cheese filling, spread some cheese filling on crepe add a touch of jam,roll up crepe, dust w/ powered sugar! Hungarian palacsinta! Enjoy!
HUNGARIAN SWEET PANCAKES (PALACSINTA)
Steps:
- In a medium mixing bowl, combine eggs , milk, club soda, and orange juice. Stir in flour, sugar, salt, and vanilla extract to form a smooth batter.
- Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat the bottom of the pan in a thin, even layer, rotating pan as needed to cover.
- Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
- Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard, or chocolate sauce , if desired.
- Enjoy.
Nutrition Facts : Calories 80 kcal, Carbohydrate 10 g, Cholesterol 40 mg, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, Sodium 98 mg, Sugar 3 g, Fat 3 g, ServingSize 16 crepes (16 servings), UnsaturatedFat 0 g
HUNGARIAN SAVORY PANCAKES (PALACSINTA)
Steps:
- In a medium mixing bowl, combine eggs, milk, club soda, and water. Stir in flour, sugar, salt, and vanilla to form a smooth batter.
- Heat a teaspoon butter in an eight-inch skillet. Use a small ladle to add enough batter to coat bottom of the pan in a thin, even layer, rotating the pan as needed to cover.
- Cook for two minutes on the first side and one and a half minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter.
- Fill with your choice of scrambled eggs with mushrooms, creamed meats, seafood or vegetables. Roll or fold into a triangle and garnish with a savory sauce of choice and a sprinkle of chopped chives, if desired.
- They also can be formed into a "beggar's purse" to resemble a tiny money bag and tied with a blanched chive.
Nutrition Facts : Calories 185 kcal, Carbohydrate 13 g, Cholesterol 165 mg, Fiber 1 g, Protein 8 g, SaturatedFat 5 g, Sodium 3625 mg, Fat 11 g, ServingSize 16 Palacsinta (serves up to 6), UnsaturatedFat 5 g
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.
HUNGARIAN CRêPES: PALACSINTA
Perfect to serve for dessert or brunch, this recipe for Hungarian-style crepes (palacsinta) has a sweet, lemony cottage cheese filling and a topping of fresh raspberry sauce.
Provided by Lynne Webb
Categories Breakfast & Brunch
Time 50m
Number Of Ingredients 14
Steps:
- In a medium mixing bowl, whisk together the eggs, milk, melted butter, and salt. Whisk in the flour 1/4 cup at a time until the mixture is free of lumps and thoroughly combined. Cover and refrigerate for at least one hour to allow the batter to thicken.
- While the batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners' sugar, lemon zest, and vanilla in a bowl. Cover and refrigerate until ready to use.
- To prepare the sauce, place the raspberries, lemon juice, and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency (do not overcook). Transfer to a bowl and set aside to cool.
- To make the palacsinta, add 1 teaspoon of vegetable oil to a 10-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add 1/4 cup of the batter to the center of the pan. Working quickly, lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer.
- As soon as the crêpe appears set and "dry" (20 to 30 seconds), flip it over and cook until barely browned, 10 to 15 seconds longer. Transfer to a plate and repeat with the remaining batter.
- Stack the cooked palacsinta (crepes) on a plate. You should end up with about 1 dozen.
- To serve, place one crêpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crêpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.
Nutrition Facts : ServingSize 2 crepes, Calories 288 kcal, Carbohydrate 31 g, Protein 14 g, Fat 12 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 121 mg, Sodium 403 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 4 g
HUNGARIAN BLINTZ LOAF (PALACSINTA FELFUJT)
Provided by Gil Marks
Categories Fruit Juice Dairy Brunch Dessert Bake Rosh Hashanah/Yom Kippur Casserole/Gratin Cream Cheese Fall Kosher Shavuot Cottage Cheese Sour Cream Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 17
Steps:
- 1. Preheat the oven to 350°F (325°F if using a glass pan). Grease a 9-inch square baking pan.
- 2. To make the batter: In a blender, food processor, or large bowl, beat together all the batter ingredients until smooth.
- 3. To make the filling: Combine all the filling ingredients.
- 4. Pour half of the batter into the prepared pan, drop the filling by heaping tablespoonfuls over the batter, then carefully top with the remaining batter (the layers will mix a bit). The loaf can be covered and refrigerated for up to 24 hours. Return to room temperature before baking.
- 5. Bake until puffed and lightly browned, 50 to 60 minutes. Serve warm, accompanied with a fruit sauce or fresh fruit if desired.
HUNGARIAN PANCAKES (PALACSINTA)
A traditional treat in Hungarian households especially on Christmas morning. I make these in batches to freeze so when the grandchildren come over I use these as a bribe for them to behave. Works every time.
Provided by BoxOWine
Categories Breakfast
Time 20m
Yield 24 pancakes
Number Of Ingredients 10
Steps:
- Beat eggs well.
- Add milk, salt, sugar, and vanilla, Gradually add sifted flour beating until smooth a a thin batter.
- Heat small frying pan (or crepe pan).
- Spray lightly with Pam.
- Pour in enough batter to cover pan with very thin layer.
- Tilt pan with circular motion with wrist so mixture spreads eveny.
- Pancakes cook very quicly, about 30 secs on each side.
- Spread cheese filling, or grape jelly, or lekvar, or any jelly you like on the pancake and roll.
- You can also eat plain with a little powdered sugar sifted on top.
- Cheese filling: mix all ingredients well, adding sugar to taste.
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