Best Grandma Irenas Palacsinta Hungarian Crepes 17 Recipes

HUNGARIAN CRêPES: PALACSINTA

Hungarian Crêpes: Palacsinta image

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

Time 50m

Number Of Ingredients 14

Ingredients

3 large eggs (lightly beaten)
1-1/4 cups whole milk (plus more if needed)
3 tablespoons butter (melted)
1/4 teaspoon salt
1 cup all-purpose flour (plus more if needed)
2 cups cottage cheese (not reduced fat)
1/4 cup confectioners' sugar
Zest of 1 lemon
1/2 teaspoon vanilla extract
2 cups fresh raspberries (washed and well drained)
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
2 tablespoons water
2 teaspoons cornstarch

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 CREPES: PALACSINTA

Hungarian Crepes: Palacsinta image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 7

Ingredients

3 eggs
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon sugar
Pinch salt
1 cup carbonated water
Butter, for cooking pancakes

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.