Hungarian Crepes With Peanut Butter And Jam Palacsinta Recipes

HUNGARIAN CREPES: PALACSINTA

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.

HUNGARIAN PALACSINTA (CREPES)

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.

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)

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.

HUNGARIAN PALACSINTA CAKE ARMENIAN STYLE

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.
• FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
• Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
• Butter an 9-inch springform pan and place a palacsinta in the bottom.
• Spread it with the nut filling (number 1) and cover it with another palacsinta.
• Spread the second one with the poppy seed filling (number 2) and cover that.
• Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
• Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
• Sprinkle it with sugar and dot with butter.
• About half an hour before serving, place the pan in a preheated 375 F.
• oven and bake for about 20 minutes.
• Remove the sides of the pan and transfer the rakott palacsinta to a platter.
• Cut in wedges like a cake to serve.
• The Hungarian Cookbook.
• Susan Derecskey.