Hungarian Pancake Recipes

Steps:

• For the Hungarian-style tomato-beef sauce: Place the ground beef in a large skillet. Brown the ground beef and put on the side. In a different saute pan, add the vegetable oil and heat. Add the onions and saute for 2 minutes. Add the green and red bell peppers and saute for another 2 minutes. Add the canned tomatoes, paprika, crushed red pepper, garlic, cayenne and the browned ground beef. Add salt and pepper to taste. Cover the pan and cook on low heat for up to 1 hour, stirring occasionally. Please note that the sauce can be made in advance.
• For the potato pancakes (placki):Combine the potatoes, onion, eggs and flour in a large bowl and mix well. Add salt and pepper. The mixture will be on the thicker side. Heat the oil in a heavy skillet. Place 2 tablespoons of the mixture into the hot oil, and flatten down gently with a spoon. Turn the heat to medium. Cook until the are golden brown on each side.
• To serve, place 2 tablespoons of sauce on top of 2-4 pancakes and garnish with a tablespoon of sour cream and parsley.

Steps:

• Beat eggs well.
• Add milk, salt, sugar, and vanilla, Gradually add sifted flour beating until smooth a a thin batter.
• Heat small frying pan (or crepe pan).
• Spray lightly with Pam.
• Pour in enough batter to cover pan with very thin layer.
• Tilt pan with circular motion with wrist so mixture spreads eveny.
• Pancakes cook very quicly, about 30 secs on each side.
• Spread cheese filling, or grape jelly, or lekvar, or any jelly you like on the pancake and roll.
• You can also eat plain with a little powdered sugar sifted on top.
• Cheese filling: mix all ingredients well, adding sugar to taste.

Steps:

• Shred the raw potatoes into a bowl. In a separate bowl, beat the eggs until thick and lemon coloured. Blend the potatoes, flour salt and oil into the eggs and mix until combined. Heat a lightly oiled frying pan then drop batter by spoonfuls onto the hot pan, flattening the batter (batter will be thick) to even out the pancake. Cook, turning once until golden brown.
• Note: If you spray the shredder with non-sticking cooking spray prior to shredding the potatoes, they will not stick.
• Delicious served with creamed spinach.

Steps:

• Rinse and drain apricots, chop finely and place in saucepan with water.
• Cook about 15-20 minutes until apricots are tender and water has evaporated.
• Add lemon rind and sugar, stir until sugar has dissolved.
• Remove from heat, cool to lukewarm and stir in sherry. Set aside.
• Beat eggs with water and melted butter.
• Sift flour, salt, sugar and baking powder together.
• Add flour mixture to egg, water and butter mixture.
• Blend thoroughly.
• Melt a small amount of butter in a 6" fry pan over medium heat.
• Pour in 3 tbsp batter and tilt pan so that batter runs to edges.
• Cook until firm and slightly brown, flip and brown other side.
• Spread crepes with apricot filling and roll up.
• Arrange in a shallow baking pan and refrigerate until 20 minutes before serving.
• Reheat in 325°F oven for 20 minutes.
• Top each serve with a spoonful of sour cream and walnuts.