Palascinta Food

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)

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.

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.

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.

PALASCINTA

Steps:

• Pancakes:.
• Beat 3 eggs lightly.
• Add salt, 1 tablespoon sugar, 1/2 teaspoon vanilla, 1 tablespoon milk, and flour.
• Mix until it forms a smooth batter.
• Add the balance of the milk and water, gradually, mixing well.
• Melt a small amount of butter in a 10 inch frying pan over medium low heat. Pour a little less then 1/2 cup batter into pan then swirl to cover bottom in a thin layer.
• Lightly brown pancake on one side then flip to brown the other . Remove and set aside. Continue this process until you have used up all the batter adding more butter as needed. I usually stack the pancakes on a plate.
• Filling:.
• Separate the yolks and whites of 2 eggs. Slightly beat the whites.
• Combine the egg yolks with the cottage cheese, generous 1/3 cup sugar, 1/2 teaspoon vanilla.
• Add slightly beaten egg whites.
• To fill:.
• Place about 2 tablespoons of filling in a pancake.(It will be very runny but will firm up and expand when baked). Fold the bottom in, then the sides so that the filling is contained. Then roll toward the unfolded end into a packet like a small burrito. Place seam side down in a greased oven proof rectangular dish. You can put all the palascinta in one layer or you can make several layers, depending on how large your dish is. Repeat until all pancakes are filled then cover and bake at 350 degrees for 30 - 45 minutes.

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.