HAM PALACSINTA
I always get this at our favorite local French restaurant, Paulette's, so I absolutely had to figure out a recipe for it. I use French crêpes (my specialty!), though traditional Hungarian palacsinta are a little different, I think. It takes a little bit of time to make, unless you have the crêpes already made, but it is so completely worth it! I found the actual recipe from the restaurant, and the sweet mustard sauce is from there. I cut it down from like, a gallon, which is why some of the measurements are so small. The sauce is absolutely delicious though!
Provided by melewen
Categories Hungarian
Time 1h40m
Yield 8 crêpes, 6-8 serving(s)
Number Of Ingredients 19
Steps:
- To make the crêpes: Whisk together all ingredients in a large bowl. Cover and chill for one hour.
- Heat an 8" skillet over medium heat. Grease it with cooking spray or a little oil, then spoon some batter in (I use a 1/4 cup measuring cup. It works perfectly), and quickly tilt in all directions so that batter covers bottom of skillet.
- Cook 2 minutes or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Slide out of pan, and repeat until you've used up the rest of the batter, stacking crêpes with waxed paper in between each. Refrigerate until you're ready to fill them.
- To fill the crêpes: Mix ham and sour cream well.
- Spread at least 1 teaspoon (you'll know how much is right) of ham filling on top of one crêpe. Keep at least 1" from the edge of the crêpe.
- Roll up and tuck in corners, like rolling up a burrito. Repeat with all, until you're out of filling or crêpes (but you should have plenty crêpes).
- For the coating: Combine milk and eggs together. Place flour, egg mixture, and breadcrumbs in separate containers in that order in a row.
- Take each rolled-up crêpe, cover with flour, dip in egg mixture, then cover with breadcrumbs.
- Heat enough oil to pan fry (you don't want to deep fry, but you want enough to surround the crepe), over medium to medium-high heat, then stick each crêpe in and fry slowly until golden brown.
- Top with some honey mustard dressing, to taste.
Nutrition Facts : Calories 658.1, Fat 37.8, SaturatedFat 13.5, Cholesterol 287.3, Sodium 846.4, Carbohydrate 54.4, Fiber 1.8, Sugar 11, Protein 24.7
GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
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
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
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