Palacsinta Recipes

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.

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.

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.

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.

Steps:

• First you will make the filling.
• Mix 2 48 oz. (large) small curd cottage cheese, 1 cup sugar, 1 8 oz. Philadelphia Cream Cheese, and 8 egg yolks together to make the filling.
• Next you will make the batter.
• Beat 5 eggs until frothy.
• Add in 1 quart milk (slowly).
• Pour in 1 cup sugar.
• Add 2 3/4 cups flour.
• Grease 9-inch frying pan with butter.
• Pour 1/2 cup batter into heated 9-inch frying pan and make a thin pancake (Crépe). This will cook quickly.
• Next you will construct the crépes and fill them.
• Fill crépes with the filling carefully. You don't want too little filling and you don't want too much. I suggest anywhere from 1/2 to 3/4 cups filling.
• Roll the crépe carefully so as not to spill any filling.
• Place crépes in glass pan for cooking.
• Now add topping.
• Combine 16 oz. sour cream, 1 cup sugar, 4 egg whites, and 1 egg.
• Mix and pour over rolled crépes.
• Finally you will cook and chill.
• Cook for 1 hour at 350°F.
• Once done, chill for about 1 hour or until cold. If it happens to be winter, it works well to wrap the pan in foil and put on a table.

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.

Steps:

• FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
• Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
• Beat in the melted butter and strain the batter to remove any large lumps.
• Cover and refrigerate for at least 2 hours or overnight.
• Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
• Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
• When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
• Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
• A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
• Pour any excess batter back into the bowl.
• Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
• Cook briefly on the second side and slide it into a warm dish or pie plate.
• Continue making palacsinta until you have at least three per person.
• Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
• The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
• Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
• Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
• Make the palacsinta and set them aside while preparing the fillings in separate dishes.
• Filling 1: Mix the grated chocolate with the chopped walnuts and confectioners’ sugar.
• Set it aside.
• Filling 2: Thin the jam with brandy or water, and mash up any large pieces of fruit.
• Put that to one side.
• Filling 3: Strain the pot cheese and force it through a potato ricer.
• Mix it well with the egg yolk, confectioners’ sugar, and lemon rind, and stir in the raisins.
• Beat the egg white until stiff, then fold it into the pot cheese mixture.
• To form the rakott palacsinta, lightly butter an 8-inch springform pan and place a palacsinta on the bottom.
• Spread it with some nut and chocolate filling (number 1), and cover with a second palacsinta.
• Spread that with a thin layer of apricot jam (number 2), and cover it with another palacsinta.
• Spread it with the pot cheese filling (number 3), and cover with a fourth palacsinta.
• REPEAT and continue the layering process until you reach the top of the pan; end with a palacsinta.
• Three quarters of an hour before serving, preheat the oven to 300 F.
• and beat the egg whites with the sugar until stiff and shiny.
• Pile the meringue on the top palacsinta and place the pan in the oven to bake for 30 minutes or more, or until the meringue is lightly browned (“pink”).
• Remove the sides of the pan and transfer the rakott palacsinta to a platter.
• Serve hot, cut in wedges like a cake.
• The Hungarian Cookbook.
• Susan Derecskey.