- Dish type
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.
28 people made this
- 250g plain flour
- 2 eggs
- 250ml milk
- 250ml sparkling water
- 125ml vegetable oil
- 1 pinch salt
- Almond filling
- 100g chopped almonds
- 100g caster sugar
- 60ml milk
- 1/4 teaspoon vanilla extract
- 1 1/2 teaspoons rum (optional)
- Chocolate topping
- 60ml water
- 100g caster sugar
- 120g chopped plain chocolate
- 50g butter or margarine
MethodPrep:40min ›Cook:30min ›Extra time:8hr resting › Ready in:9hr10min
- Combine the flour and eggs and mix until smooth. Add the milk, sparkling 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 4 tablespoons (60ml) 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 greaseproof paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with greaseproof paper.
- To make the filling, combine the chopped almonds, 100g 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, 100g 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 butter, 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.
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Reviews & ratingsAverage global rating:(24)
Reviews in English (18)
In Budapest, we use Nesquik as a filler as well as various jams. The palacsinta recipe can be adapted to make savory meals as well. Another popular one in Hungary is Hortobagyi Palacsinta, a savory pancake stuffed with cooked seasoned chicken chopped fine, then rolled and covered in a paprka/sour cream sauce. The art and the versatility of the palacsinta is a lasting legacy from Hungarian kitchen! Thanks to contributor for helping spread the word! This recipe can be made as is or tweaked to unlimited variations!-20 Dec 2009
whenever my hungarian grandma comes visits she always makes this for breakfast but she never uses soda water or vegetable oil (except when she makes it on the stove) and she doesnt put it in the refrigerater over night and its still fabulous! oh and another thing we just like to use sugar or jam-20 Jul 2010
i gave a crepe party for 7 yesterday using this recipe. Made ab. 40 crepes, 30 of which i cooked on 1 side, wrapped into them pre-cooked foods like chicken, sausages, and spinach/cheese filling, and fried again. These were wrapped into a money-purse shape. the other 10 crepes i fried on both sides and rolled fried bananas and fresh cherries into them, then broiled them and served w whipped cream, chocolate syrup and nuts. here are my observations on this recipe, i.e., on the batter and the making of the pancakes. 1. the mixing instuctions did not work fo me. flour and egg create dry, had lumps that are very difficult to get rid of in the batter. in my 2nd batch i followed the conventional method by beating the egg first with milk then mixing the rest of ingredients in. 2. dont need to use this much oil. you can half the oil in this recipe and still not have any sticking to the pan so why add those calories. 3. the just- cooked crepes do not stick together even when fried just on one side so no need to bother with wax or parchment paper. much time saved. still i prefer this recipe over the eggier-tasting french crepes so i do recomend it and will use again.-17 Jan 2011
Hungarian Savory Pancakes (Palacsinta)
Hungarian savory palacsinta are paper-thin pancakes served rolled or folded into triangles with savory fillings like scrambled eggs and mushrooms, creamed meats, seafood, and vegetables.
Palacsinta can be served as a main course, appetizer, brunch or luncheon dish.
Palacsinta is similar to French crepes, Polish naleśniki, and Croatia/Serbian palacinke. See this sweet palacsinta recipe for sweet fillings. When they are stacked to form a cake, it is called rakott palacsinta.
1. In a medium bowl, beat the eggs. Add ⅓ cup of milk and the flour, and beat until combined. Add the remaining milk, salt, and vanilla and whisk to combine.
2. Let the mixture sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.
3. Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe off the excess. Hold the pan&rsquos handle in one hand and pour in 3-4 tablespoons of the batter, swirling and tilting the pan to spread it in a thin, even layer to coat the bottom of the pan.
4. Let it cook until the top begins to dry. Using a thin spatula, lift one edge of the crepe. Grab the edge with your fingers and flip. Cook on the second side for 10 seconds, then transfer to a plate. Repeat with the remaining batter.
5. Fill the crepes with your desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream.
Palacsinta (Hungarian crepes) recipe - Recipes
Beat eggs and sugar until frothy, add salt and milk, beat in flour slowly, until very
add remaining milk to have a very thin batter. Let stand overnight in fridge, or at least 1
hour before frying. Stir briskly after removing from fridge. Add more milk or water to
ensure a smooth batter.
Either use a non-stick crépe pan (10”) or butter griddle and heat to sizzling point. Pour
¼ cup of batter in griddle and swish around (back and forth – rocking motion) until the
entire bottom of pan
is covered. When lightly brown with a flat crépe spatula, turn over and brown. Remove
and keep warm. After each Suzette, always drizzle a little more oil or butter. Makes 12-16
thin, crisp crépes. Depending on your skill – you will get a varied number.
Serving Suggestions: Fill crépes with cottage cheese – or favourite apricot preserves and
sprinkle with 1 tsp sugar and ground walnuts.
Crépes - Palacsinták - originally from the Latin for "to shrink", is a thin pancake a meal
made of wheat popular throughout Europe. Hungarians call this dish: Palacsinta.
This recipe – yields about 12-16 thin, crisp 10” crépes, and again, depending on your skill
– you will get a varied number. When I first started making crepes, Dad called mine shoe
leather (thickness) while mothers resembled the more desirable Battenberg lace doilies.
Prepare them as thin as you desire, but just remember, a little thickness just holds more
Hungarian crêpes | Palacsinta
Ah, the glories of simple love. Simple food. Simple summertime breakfasts in Hungary.
My mom has been making palacsinta under the guise of crêpes for decades. Despite being half Hungarian, she even calls them crêpes -I suppose because it’s easier to say. Still, like any good Hungarian, she’s made an art of rolling them up with fruit, yogurt, and nuts. Today – in her honor – we make the simplest preparation of all: smeared with apricot jam, sprinkled with crushed walnuts and stacked as high as we can handle. It’s like a Hungarian hug on a plate.
Start this recipe the night before you need it. The next morning you’ll have thin, delicate palacsinta, perfect for wrapping up sweet or savory food (you could even wrap up chicken paprika in it). Some will tell you to keep the batter thin – it should pour about like maple syrup. You can thin it as needed with extra milk.
2 cups flour
2 cups milk, plus extra as needed
1 1/2 tsp almond extract
butter, for cooking
If you’re the kind of sweet, tender soul who needs a hug when you wake up in the morning, palacsinta are totally the way to go. Each bite is as lovely as a smile just waiting to unfold and as comforting as the biggest bear hug you ever hugged.
For starters, you make the batter the night before, so when you wake up there’s almost nothing to do.
The night before, preferably while wearing cotton pj’s, whisk together the flour, milk, eggs, salt and almond extract. Make the batter as smooth as you can, but don’t worry too much about the tiny lumps. After a rest in the refrigerator overnight they’ll disappear.
Reminds me of life the lumpy parts eventually go away if given enough time and space.
Don’t forget that pinch of salt. It makes the crêpes taste like “good.”
Refrigerate overnight. Meanwhile, go to bed and dream of being inside this painting, frolicking around Visegrád, eating crêpes.
Visegrád, by Markó Károly (1793-1860)
In the morning wake up, stretch and smile. When you finally make it into the kitchen, pull the batter out of the fridge and give it a good whisking. Add more milk until it thins to the consistency of maple syrup.
Pour a ladle of batter into a medium-hot, buttered skillet and, with a turn of the wrist, spread the batter evenly around the pan. Cook until the top changes from wet and shiny to dry and dull. Flip and cook another few seconds on the other side.
Continue cooking the palacsinta. Keep finished ones in a warm oven until done.
Spread with golden apricot jam…
…and a sprinkle of crushed walnuts… Stack and stack… until they either reach the top of the Visegrád castle or … you think you’ll cry if you don’t eat them right away.
Finish with a dusting of sugar.
Rakott Palacsinta, or stacked Palacsinta, will take you right to the heart of Hungary – a great big bear hug.
The first time you make them, eat by yourself under a tree, on a picnic blanket. Save half the batter to cook the next day.
The second time you make them, eat with one dear friend and give them a giant hug when you’re done. And a kiss, if they happen to be your most special dear friend.
- 3 large eggs (beaten)
- 1 cup whole milk
- 1/3 cup club soda
- 1/3 cup orange juice
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
In a medium mixing bowl, combine eggs, milk, club soda, and orange juice. Stir in flour, sugar, salt, and vanilla to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat the bottom of the pan in a thin, even layer, rotating pan as needed to cover.
Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.
Vegetable oil for skillet
3 cups mayonnaise (see note)
1/2 cup prepared mustard (see note)
1 teaspoon chopped dried chives
1 teaspoon prepared horseradish
Make the ham mix: Cut ham into large strips that will fit into your meat grinder. Grind ham. Mix ground ham and sour cream thoroughly. If using a food processor, pulse a few times.
Make the crepes: Mix milk and water together. Put flour and salt in mixing bowl and mix. Add half of milk/water mixture to flour and mix for about 3 minutes until all lumps are gone. Add the remaining liquid and mix until blended. Strain mixture to remove lumps, then add egg, beating well with a hard whip or whisk. Refrigerate until ready to use.
To cook, pre-heat a small nonstick skillet and coat well with vegetable oil. Pour about 2 ounces crepe batter into hot skillet and coat skillet with batter. (Pour any excess batter back out.) Cook on both sides like a pancake. The crepes will be very delicate. Store crepes on a plate topped with a damp towel and wrapped in plastic wrap until ready to use.
Assemble: Place about 1/3 to 1/2 cup of ham mix into crepe. Form the mix into a rectangular shape in the center of the crepe. Roll up crepe, pressing down lightly on the edge so it holds together and is slightly flattened.
For the dredge: Mix together milk and eggs. Roll crepe in egg/milk mixture then dredge in cracker meal until evenly coated. (Cover with a damp towel until ready to cook.)
Make the mustard sauce: Combine all ingredients into large mixing bowl and whip until sauce is smooth. Refrigerate in a sealed container.
Finish: Deep fry until a golden brown and serve with sweet mustard sauce.
Notes: If cracker meal is not available at the grocery, use unsalted crackers and grind them in your food processor. Paulette's uses Kraft mayonnaise and French's mustard.
Palacsinta (Hungarian crepes) recipe - Recipes
Some might call these Hungarian pancakes. Unlike American pancakes, these are served at all meals, and even dessert, much like a crêpe. Fillings include jam and Nutella.
Pinch of salt
1 tsp. sugar (for sweet crepes only)
3 dl (1 1/4 cup) of milk
150 grams (5 1/4 oz) of flour
1 dl (1/2 cup) of soda water
Oil (for frying)
Mix eggs, salt, 2 dl milk, and flour in a large bowl. You can add sugar as well, if you like. Mix in rest of milk and soda water. Mix until creamy.
Let the mixture rest at least 15 minutes.
Add milk or soda water if the batter is too thick.
Lightly oil the pan with a pastry brush, heat.
Pour in small ladle of the batter. Gently shake the pan and fry. When the crêpe no longer sticks, fry a few seconds more. Turn the crêpe using a spatula, and continue to fry.
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Hungary’s popular dessert — palacsinta — is like a crepe, but thinner
If you are in Budapest and you happen to be at the mall just outside the Ors Vezer Tere stop on the Red Metro line, be sure to visit the food stand that sells palacsinta. It is reported to be wonderful there.
If, on the other hand, you are in the center of the city, close to the east bank of the Danube River, the palacsinta sold at the Great Market Hall are also said to be superb.
Palacsinta, sweet rolled crepes, filled with jams and/or sweet cheese, is a popular dessert in Hungary. (Hillary Levin/St. Louis Post-Dispatch/TNS)
Palacsinta are thin, egg-based pancakes that are rolled and stuffed with fillings that are usually sweet. Jams, nuts, sweet cheese and chocolate are popular fillings, and so too — it being Hungary, after all — is sour cream. Savory versions often include meat cooked with sour cream, paprika and tomatoes.
It sounds like a crepe, right?
Palacsinta are Hungarian crepes. Or to put it another way, crepes are French palacsinta. And just like crepes, palacsinta are a popular street food, sold in food stands around Hungary — and also in neighboring Romania, where they are called palatschinke.
Actually, palacsinta (and also paltschinke) are different from crepes in one key respect: They are a bit thinner.
Making palacsinta thinner than crepes is easy. You make a batter that is similar to a crepe batter, and just before cooking it you add some soda water. I saw one reference saying that in Hungary they use any fizzy drink, including lemon-lime soft drinks, but I just used plain soda water, because yuck.
Does the soda water make a difference? I think it does. The palacsinta were lighter than other crepes I’ve made, and I could definitely notice the bubbles when I sampled some of the batter before cooking it. I’m not convinced that same sensation lasted after they were cooked, however.
Because I wanted to explore the entire palacsinta experience, I decided to try a good half-dozen fillings.
You can put anything you want in palacsinta, from ice cream to strawberries that have marinated for an hour or two in balsamic vinegar (the result is mostly sweet, not tart). One colleague whose grandmother was Hungarian said her family used to just sprinkle granulated sugar on them before rolling them up.
I decided to make a traditional sweet cheese filling. If there is a name for it, I do not know it and haven’t been able to find it. You begin with ricotta cheese, though some people use dry cottage cheese, and mix in an egg yolk, some sugar, a couple of drops of vanilla and some lemon zest.
This concoction, whatever it may be called, is simply astounding. It is better than it sounds. It is better than I thought it would be. It is so good, I decided to try some on an English muffin, too.
Not a good idea. Stick to palacsinta. And if you do make palacsinta, be sure to use this sweet cheese filling in at least some of them.
For my other fillings, I made a chocolate ganache — chocolate melted into cream — which goes well with everything and especially with crepes. I also had some homemade strawberry jam in my fridge, so I used that in some others, and I bought apricot jam and used that, too, mixed with walnuts as is often done in Hungary.
Finally, I tried to re-create a filling that I read about, sour cream with rum raisins. I didn’t have time to allow the raisins to get plump in the rum, so I just mixed raisins and a little rum in sour cream and added ground walnuts, a bit of vanilla and more sugar than I thought I was going to need.
It was a little tangy, a little sweet and entirely delicious with palacsinta. But it still wasn’t as good as that sweet cheese filling.
Adapted from “The World Atlas of Street Food,” by Carol Wilson and Sue Quinn. Makes 3 to 4 servings (3 pancakes per serving).
1 teaspoon superfine sugar, see note
Generous 1 cup all-purpose flour
Note: To make superfine sugar, blend granulated sugar on high in a blender for several seconds until powdery.
1. Combine the eggs, sugar, salt and milk. Stir in the flour to form a smooth batter. Refrigerate at least 2 hours or overnight.
2. Just before cooking, stir in carbonated water. Put a skillet over medium heat and add just enough butter to coat it when it melts. Swirl the butter to coat. When hot, pour 1/2 ladle of batter into the skillet. Tilt the pan so the batter coats the surface of the pan evenly. When golden, flip the pancake to cook the other side.
3. Fill with sweetened cheese filling, below, jam (or jam with sweetened cheese filling), chocolate sauce, berries, strawberries marinated 1 to 2 hours in balsamic vinegar, or just sprinkle with granulated sugar.
Per serving: 318 calories 9 g fat 4 g saturated fat 198 mg cholesterol 13 g protein 45 g carbohydrate 13 g sugar 1 g fiber 892 mg sodium 136 mg calcium
SWEETENED CHEESE FILLING
Adapted from “The World Atlas of Street Food.” Makes 3 servings.
1 egg yolk, see note
1 tablespoon superfine sugar, see note
A few drops of vanilla extract
2/3 cup ricotta or cottage cheese
Notes: This recipe uses raw egg. The USDA warns that no one should eat raw eggs, unless the eggs have been pasteurized in their shells. Infants, young children, older adults, pregnant women and people with weakened immune systems are particularly at risk for foodborne illnesses.
- To make superfine sugar, blend granulated sugar in blender on high for a few seconds until powdery.
1. Beat the yolk with the sugar and vanilla until creamy. In a separate bowl, soften the ricotta cheese with a large spoon or fork, then beat in the egg mixture and add the lemon zest.
2. Use to fill palacsinta or other crepes. If desired, mix with jam to fill palacsinta.
Per serving: 134 calories 9 g fat 5 g saturated fat 90 mg cholesterol 7 g protein 6 g carbohydrate 5 g sugar 0 g fiber 49 mg sodium 122 mg calcium
HORTOBAGY CREPES - HORTOBÁGYI PALACSINTA
2 Tbsp olive oil
1/4 cup diced onions
250 g extra lean ground chicken [about 1/2 pound]
2 tomatoes, skin removed and diced
1/4 large yellow pepper, diced
salt and pepper to taste
1-1/2 Tbsp Hungarian paprika
sprinkling of caraway seeds
1 Tbsp chopped flat leaf parsley
1/2 cup water
1/4 cup sour cream
1/2 cup flour
1/2 cup milk
sauce from the pörkölt
1/2 cup sour cream
1/8 cup flour
• Cook the Dice the onions.
• Heat the oil in a saucepan.
• Add the chopped onions and sauté until translucent.
• Add the meat and sauté, and break up the meat with a spatula and stir often until no pink is showing.
• Add the tomatoes and the diced pepper.
• Stir in the paprika, the caraway seeds and the flat leaf parsley.
• Add the water and slowly sauté until meat is tender.
• When the pörkölt is finished, stir in a bit more paprika, but no more than 1/2 Tbsp Hungarian or 1 Tbsp Spanish paprika. This helps to intensify the flavour.
• Preheat the oven to 350F.
• Add 1/4 cup sour cream to the meat and stir to combine.
• Remove the pan from heat and place a large fine sieve over a bowl.
• Add the pörkölt to the sieve and let the pörkölt. sauce collect in the bowl below.
• Meanwhile, make the crepes.
• In a medium sized bowl, combine the eggs, flour and the milk.
• Whisk with a balloon whisk until smooth.
• Heat up a crepe pan or a non-stick fry pan on high medium heat.
• Add 1/4 tsp oil to the warm fry pan, and ladle about a fifth of the batter into the pan.
• When the top is no longer runny, flip the crepe and lightly fry the other side.
• Crepes should remain soft and have a light golden color.
• Repeat with the remaining batter until you have five crepes.
• Spray a casserole dish with cooking spray.
• Divide the meat between the crepes and fold them up burrito style.
• Place the crepes in the prepared casserole and set aside.
• Combine the pörkölt sauce with 1/8 cup of flour and a half a cup of sour cream.
• Whisk with a balloon whisk until smooth.
• Pour sauce over the crepes and place in a preheated 350F oven to warm through.
• Serve hortobágyi palacsinta with a green salad.