Hungarian Crepes With Peanut Butter And Jam Palacsinta Food

HUNGARIAN CREPES: PALACSINTA

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

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.

CREPES WITH PEANUT BUTTER AND JAM

Steps:

• In a blender, combine the eggs, milk, flour, sugar and salt. Blend until the mixture forms a smooth batter. Heat a 10-inch nonstick skillet over medium-low heat. Melt 1 cube of butter in the pan. Add 1/4 cup of batter and quickly tilt the pan to form an even coating of batter on the bottom of the pan. Cook for 1 minute, until set and slightly browned. Using a heat-resistant spatula, carefully loosen the sides and gently flip the crepe over. Cook for 1 minute. Repeat with the remaining batter and butter, stacking the crepes on top of each other on a plate as they are ready. You should have 8 or 9 crepes total. Add 1 tablespoon of peanut butter to each crepe and, using the back of a spoon, spread evenly over the crepes, leaving a 1/2-inch border. Spread 2 teaspoons of jam over the peanut butter. Line 5 to 6 blueberries along the center of each crepe. Fold the crepe in half over the blueberries. Fold the two ends inward and continue to roll into a tube shape. Repeat with the remaining ingredients. Cut each crepe in half horizontally and arrange on a platter. Dust with confectioners' sugar.

HUNGARIAN PALACSINTA (CREPES)

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.