Palacsinta’s

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What is a Palacsinta you may ask yourself. A Palacsinta is the Hungarian name for Crepes or Crepe Suzette. In my house they are known as Crepes or Palacsintas. My mom has this old Hungarian cookbook that I adore. So I am going to share with you one of my favorite recipes from the cook book. And the best thing is they are super east to make.

Ingredients: 

4 Eggs

2 C. Sifted Flour (All purpose flour works nicely)

1 tsp. Salt

2 tsp. sugar

2 TBSP oil (or butter)

Directions:

  1. Sift flour, sugar and salt all together into a bowl.
  2. Beat eggs well, add milk and melted butter. Add your dry ingredients to you wet ingredients slowly. Beat until smooth.
  3. Spoon just enough batter to spread evenly over oiled (or butter) pan, by tilting the pan back and forth. The motion as if you were turning a door knob.
  4. Cook until lightly browned on each side.
  5. Spread with jelly, cottage cheese, jam or lekvar (sweetened prunes) and roll up.

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All of my wet ingredients are all incorporated together.

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Slowly add your dry ingredients into your wet ingredients.

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Slowly beat your four into your wet ingredients.

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When everything is incorporated it should be almost the consistency of pancake batter, except a little runnier.

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I always have the tendency of putting about a 1 TBSP of oil in my pan the first time around. Tip: Always heat your pan up before adding the oil. When the oil is hot enough it will move quickly on the pan when being tilted. You will also see a ripple effect or waves in the oil when being moved.

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This is what happens when your oil might not be hot enough or if you use to much oil..it makes the batter separate. Like the photo above.

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Honestly all you have to do is get a pastry brush dip it in the oil and coat the bottom of the pan. You don’t need mounds of oil. Note: Before you start a new crepe always coat the bottom of the pan with oil.

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Pour your batter…and start tilting the pan back and forth. You make the motion with your wrist as if you were turning a door knob back and forth.

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You may notice there is a flour ball in the middle of the crepe, that’s ok it will disappear. Your edges will get a brown color and those tiny holes will appear when you should flip it over.

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The finished result!

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This is how I ate mine on Sunday morning! My favorite way, I bet sprinkled powdered sugar would be amazing on top. The possibilities are endless!

 

If you try this recipe let me know! Send me photos on twitter or instagram  @Sarah_BellaLife I would love to see what you come up with!

 

 

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