Directions: |
Directions:In a mixing bowl or blender, beat the eggs until frothy. Slowly add the flour and milk in alternating spoonfuls, blending until the lumps are gone. If using a blender, you can do this all at once and whip it on the highest setting. Whisk in the sugar if used and oil, and set aside for 15 minutes for the flour to absorb the liquid. If you miss this step, the crepes may fall apart in the pan. Once ready to cook, slowly stir in the soda water. Heat a crepe pan or frying pan on medium heat. Add a teaspoon of oil, and swirl around the pan until hot. Use a ladle to scoop the batter into the hot pan. You will need to quickly rotate the pan to make sure that the dough evenly covers the bottom. Once done, set on the heat to cook until the edges are golden brown and no more bubbles form through the dough. This should only take a minute per crepe. Once ready, use a heatproof spatula or a butter knife if not using a nonstick pan to release the edges of the crepes. Give the pan a shake, at which point the crepe should release.
You can use the spatula, or with practice, a flick of your wrist to flip the crepe onto the uncooked side. The bottom should be golden brown and crispy. Don’t worry if the first one doesn’t come out perfect – we often say this one is for the chef. The second side will cook quicker than the first, but it shouldn’t stick by any means. You can peek using a spatula to see if it cooked – once it’s done, slide onto a plate and repeat. You should stack all of these until you run out of the batter, at which time it’s ready to eat! If using with savory fillings, you may want to let them cool completely before filling and roasting in the oven.
You may fill the "palacsinta" with meat or cabbage. In this case, it can be served as a main dish. You need to sauté the cabbage before filling the "palacsinta." If the filling is "pörkölt" or leftover meat, grind the meat, and after filling the "palacsinta," you may cover it with gravy from pork out, sour cream, or cheese before baking in the oven for 10 minutes. |
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Notes: |
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Notes: Although some people call these Hungarian pancakes, their shape is much similar to the French crepes prevalent in Europe. This means that they are super thin and are filled with either savory or sweet fillings as served. They freeze well, so you can make more than you need at the time and also keep well in the fridge. Children love to eat it, as they can get messy with hazelnut spread, cocoa, vanilla cream, preserves, or cinnamon sugar, and it is OK to let them do so! As a busy mom, I often used to make this for a quick weekend treat. A blender helps, but you can do it with just a wire whisk and mixing bowl.
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This recipe for Hungarian crepes (Palacsinta) is from