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Recipes: Hungarian Crepes


I love pancakes. I especially love the variety known as crepes – and crepes are even better when cooked Hungarian style as palacsinta.

Palatschinke

Palatschinke (Photo credit: Mario Spann)

Ingredients
3 large eggs
1 cup milk
1 cup carbonated water
1 1/4 cups all-purpose flour
pinch of salt

Melted butter for cooking crepes

Optional:
1 tablespoon sugar for sweeter dessert palacsinta (crepes)

Directions
1) Beat eggs into milk until blended (also add sugar/salt at this point). Pour the egg/milk mixture into the flour until fully blended into a smooth batter. The batter should rest for at least an hour.

2) When it is time to cook the crepes place a crepe pan to heat (or an 8-inch frying pan). While the pan is heating add the carbonated water to the batter and gently stir until just blended.

3) Add a bit of butter to heat in the hot pan and swirl to cover the bottom.

4) 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 cooked palacsinta to a serving plate in a warm oven until ready to serve.
Continue until the batter is all cooked. Remember to add butter before cooking each palacsinta.

For savory palacsinta fill with cooked asparagus, ham and Havarti cheese…or some other dinner filling
For dessert palacsinta try plum jam OR cinnamon&sugar OR Nutella with strawberries….

Palacsinta can be served hot or cold.

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