Palacsinta (Hungarian crepes)

    Palacsinta (Hungarian crepes)

    Recipe photo: Palacsinta (Hungarian crepes)
    2

    Palacsinta (Hungarian crepes)

    (24)
    9hr10min


    24 people made this

    About this recipe: 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.

    Ingredients
    Serves: 5 

    • Pancakes
    • 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

    Method
    Prep:40min  ›  Cook:30min  ›  Extra time:8hr resting  ›  Ready in:9hr10min 

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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 & ratings
    Average global rating:
    (24)

    Reviews in English (18)

    by
    62

    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  (Review from Allrecipes US | Canada)

    by
    46

    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  (Review from Allrecipes US | Canada)

    by
    38

    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  (Review from Allrecipes US | Canada)

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