Palacsinta
This is Hungary's answer to the crepe. I have loved these since I was a kid. My mom would make them a lot, especially during Lent when you cannot have meat on Fridays.
Ingredients
Palacsinta
- 3 eggs
- 1-1/2 cups milk
- 1 cup all-purpose flour
- 1 tablespoon vanilla extract
- 1 pinch salt
Crisco to cook them in
Filling
- Cottage Cheese
- Sour Cream
- Cinnamon
- Sugar
- Raisins
Instructions
For the Palacsinta
- Mix all wet ingredients together, then add the flour and salt. Batter should be smooth and lump free, consistency of really thin pancake batter. I use an immersion blender which works perfectly.
- I have a crepe pan I use (my dedicated palacsinta pan that I use for nothing else) but a non-stick frying pan will work well too. Put some Crisco in the pan, make sure it’s hot. I have a small ladle I use and it’s about two ladleful's of the batter. If I had to guess, maybe about a quarter cup or so. Just swish around in the pan and make sure you have a thin layer covering the surface.
- Flip after the first side is cooked (if any of the area is wet it is not ready for flipping). I have this wooden paddle/stick thing (almost looks like a paint stick) I use to flip them but a spatula works fine. Just be careful if you are using a nonstick pan because a metal spatula will do not nice things to your pan. Sometimes the first one will come out a little wonky but after that you’ll be good to go.
- When done put on a plate, add your favorite filling (directions for my favorite filling is below), roll and enjoy. Jam is also a great filling. You can also use things like Nutella and fresh sliced strawberries and/or bananas and then sprinkle some powdered sugar or even some lemon zest.
Notes
For the filling
- This is my favorite, but you can use jam or whatever else you might like. This is not exact as I eyeball everything:
- 3:1 ratio cottage cheese to sour cream. Cinnamon, sugar and raisins to taste.