Hungarian Palacsinta Crepes Food

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HUNGARIAN PALACSINTA (CREPES)



Hungarian Palacsinta (Crepes) image

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

4 large eggs
1 1/2 cups milk (more or less)
1 pinch salt
1 cup all-purpose flour
1 tablespoon melted unsalted butter (plus more for cooking the crepes)
1/2 cup apricot jam
1 teaspoon fresh lemon juice
1/2 cup walnuts, coarsely ground
confectioners' sugar, for dusting
chocolate syrup, for serving (optional)

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 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

Categories     Breakfast & Brunch

Time 50m

Number Of Ingredients 14

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

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)



Grandma Irena's Palacsinta (Hungarian Crepes) image

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

2 cups all-purpose flour
2 eggs
1 cup milk
1 cup soda water
½ cup vegetable oil
1 pinch salt
1 cup chopped almonds
½ cup white sugar
¼ cup milk
¼ teaspoon vanilla extract
1 ½ teaspoons rum
¼ cup water
½ cup white sugar
½ cup chopped bittersweet chocolate
2 tablespoons margarine

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 CREPES: PALACSINTA



Hungarian Crepes: Palacsinta image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 12 to 14 servings

Number Of Ingredients 7

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.

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