Palacinke Crepes Recipe 395 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.

PALACINKY (SLOVAK CREPES SUZETTES)

Steps:

• Combine sifted flour, sugar, and salt in a mixing bowl.
• Add the whole eggs, one at a time.
• Beat well after each addition.
• Add enough milk to make a thin batter.
• Beat until smooth.
• Stir in melted butter.
• Pour about 1/2 cup batter into a heated, lightly greased skillet.
• Swirl around skillet to coat bottom of pan.
• When brown on the underside, turn and brown on other side.
• Spread with jam, jelly, preserve or marmalade.
• Roll.
• Serve.
• Can sprinkle with powdered sugar, fruit syrups or whipped cream, if desired.

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.

CROATIAN PALAčINKE CREPES

Steps:

• Gather the ingredients.
• In a medium bowl, beat together the eggs and milk until well combined. Mix in the club soda.
• Add the flour and salt and stir with a whisk until only a few lumps of flour remain.
• Cover with plastic wrap and let sit at room temperature for 30 minutes. As the flour is absorbed by the wet ingredients, the batter will smooth out.
• Once rested, stir the batter until smooth (though a few lumps are ok) to prepare for cooking the crepes .
• Heat an 8-inch nonstick crepe pan or skillet. Add 1 of the teaspoon butter and 1 teaspoon of the oil.
• Add about 1/4 cup of batter to the pan, tilting and swirling so it covers most of the bottom of the pan.
• Cook about 2 to 3 minutes or until the bottom is lightly browned. Flip over and brown the second side. Remove to a platter.
• Continue with the cooking process, adding the remaining butter and oil as necessary-probably every third crepe. Stack the cooked crepes to keep warm. Serve and enjoy.

PALACINKY

Steps:

• Beat milk, eggs, flour, sugar, and vanilla extract together in a large mixing bowl until the batter is thin and without lumps.
• Heat a large skillet over medium heat and grease with 1 tablespoon canola oil. Ladle enough batter into the skillet to cover the cooking surface in a thin layer. Cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a large turner and cook until browned on the other side, about 2 minutes more.
• Remove cooked palacinky to a plate and roll into a log.

PALACINKE (CREPES) RECIPE - (3.9/5)

Steps:

• Beat the eggs lightly with the milk in a mixing bowl. Add the club soda and stir. Add the flour, stirring with a whisk, then add the sugar, salt and vanilla extract. Stir until the batter is smooth. Heat an 8 " skillet over medium-high heat with butter or cooking oil. When the skillet is hot, ladle in enough batter to cover the bottom of the skillet thinly, and tilt the pan from side to side to spread the batter evenly. Cook for 2 to 3 minutes until the crepe is lightly browned on one side and then flip over on other side to brown it as well. Remove from pan using a spatula and stack the crepes on a plate until ready to fill them. Oil the pan before frying each crepe. · Double the recipe and freeze the crepes stacked between sheets of waxed paper to have on hand for a quick dessert. · Use a nonstick skillet and cooking spray to fry the crepes."

SERBIAN PALACINKE

Steps:

• Sift together flour, sugar, and salt in a bowl.
• Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
• Mix milk, egg yolks, oil, and vanilla extract in a large bowl. Whisk in flour mixture until well combined. Fold in egg whites with a spatula.
• Heat a small piece of butter in a skillet and pour a small amount of batter into the skillet. Turn skillet so batter covers the bottom of the skillet. Cook until lightly browned on one side, 2 to 3 minutes. Flip pancake over and cook on the other side for 1 to 2 minutes more. Repeat with remaining batter, always melting a new small piece of butter in the skillet first.