PALASCINTA
This is a Hungarian recipe similar to a cheese blintz. It is sweet, buttery and delicious.The recipe came from my grandmother, Regina Heimler Schlesinger. I have combined the ingredients for the pancakes with the ingredients for the filling on the ingredient list. Since this is an old recipe some of the instructions are a little vague. There is always leftover filling and sometimes I put it in a crust and make a small cheesecake.
Provided by Barbaras cooking ag
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Pancakes:.
- Beat 3 eggs lightly.
- Add salt, 1 tablespoon sugar, 1/2 teaspoon vanilla, 1 tablespoon milk, and flour.
- Mix until it forms a smooth batter.
- Add the balance of the milk and water, gradually, mixing well.
- Melt a small amount of butter in a 10 inch frying pan over medium low heat. Pour a little less then 1/2 cup batter into pan then swirl to cover bottom in a thin layer.
- Lightly brown pancake on one side then flip to brown the other . Remove and set aside. Continue this process until you have used up all the batter adding more butter as needed. I usually stack the pancakes on a plate.
- Filling:.
- Separate the yolks and whites of 2 eggs. Slightly beat the whites.
- Combine the egg yolks with the cottage cheese, generous 1/3 cup sugar, 1/2 teaspoon vanilla.
- Add slightly beaten egg whites.
- To fill:.
- Place about 2 tablespoons of filling in a pancake.(It will be very runny but will firm up and expand when baked). Fold the bottom in, then the sides so that the filling is contained. Then roll toward the unfolded end into a packet like a small burrito. Place seam side down in a greased oven proof rectangular dish. You can put all the palascinta in one layer or you can make several layers, depending on how large your dish is. Repeat until all pancakes are filled then cover and bake at 350 degrees for 30 - 45 minutes.
Nutrition Facts : Calories 312.4, Fat 17.9, SaturatedFat 10.2, Cholesterol 173.3, Sodium 507.8, Carbohydrate 24.4, Fiber 0.4, Sugar 10.4, Protein 13.2
GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
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.
Provided by Michele Avissar-Whiting
Categories Breakfast and Brunch Crepes Sweet
Time 9h10m
Yield 5
Number Of Ingredients 15
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.
Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g
HUNGARIAN PANCAKES (PALACSINTA)
A traditional treat in Hungarian households especially on Christmas morning. I make these in batches to freeze so when the grandchildren come over I use these as a bribe for them to behave. Works every time.
Provided by BoxOWine
Categories Breakfast
Time 20m
Yield 24 pancakes
Number Of Ingredients 10
Steps:
- Beat eggs well.
- Add milk, salt, sugar, and vanilla, Gradually add sifted flour beating until smooth a a thin batter.
- Heat small frying pan (or crepe pan).
- Spray lightly with Pam.
- Pour in enough batter to cover pan with very thin layer.
- Tilt pan with circular motion with wrist so mixture spreads eveny.
- Pancakes cook very quicly, about 30 secs on each side.
- Spread cheese filling, or grape jelly, or lekvar, or any jelly you like on the pancake and roll.
- You can also eat plain with a little powdered sugar sifted on top.
- Cheese filling: mix all ingredients well, adding sugar to taste.
HUNGARIAN PALACSINTA (CREPES)
Delicious and light pancakes by Tina Ujlaki from Exploring Castaway Cuisine. Batter needs to rest for one hour.
Provided by NcMysteryShopper
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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