Palacsinta – Hungarian Crepes
Palacsinta with chocolate filling. Photo courtesy of istockphoto.com.
Palacsinta is a famous fried crepe dessert from Hungary.
It is traditionally filled with either apricot or strawberry jam, rolled up, and sprinkled with confectioner’s sugar on top. However, you can choose to add your own filling such as fresh fruits, cottage cheese, or even pudding.
Ingredients
For the batter
4 eggs
1 1/2 cups unbleached all purpose flour
2 tbsp of granulated sugar
3 cups milk
1 tbsp oil
For the filling
1/2 cup fruit jam or sauce
For the topping
Confectioner’s sugar, for dusting
Chocolate sauce or syrup
Directions
Using a large bowl, add the eggs and beat with a hand mixer on low speed. Add the flour, sugar, milk, and oil while continuing to beat.
Using a frying pan, heat 1 tsp of butter on medium heat.
With a soup ladle or measuring cup pour enough batter in the pan to cover about 2/3 of the area. Swirl to cover the rest of the pan immediately.
Once the edges of the batter begin to curl or lightly brown, flip over. Heat for additional 1 – 2 minutes.
Slide palacsinta out of the pan and into a flat plate.
Fill with your choice of jam or sauce. Roll palacsinta carefully and sprinkle with sugar on top.
Repeat by adding butter for each batter poured into the pan. Serve warm.
Category: Desserts
You can use almost everything for filling: poppy seed, nut, cottage cheese (that’s my favourite), even nutella
Where I’m from, we always use cottage cheese, coca and apricot jam.
Have your tried the Hortobágyi Meat Crepe? That’s traditional.
Ohh, and I love your blog. XD
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Thanks for your comment. Yes, you can use any filling in palacsinta. Unfortunately, I’ve never tired hortobágyi meat crepe. Although, I’ve heard that meat is used in many recipes.
I will be travelling to Hungary and throughout Europe this year and I will most certainly sample everything I can.
If you have a recipe for hortobágyi meat crepe I would be happy to feature on the blog.
Glad to hear your enjoying the postings! Thanks again.
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I had the hortobágyi meat (ground veal) crepe at the Hungarian Rapsody Resturant in Southfield, Michigan and it was great. The recipe is on page 200 of George Lang’s Cusine of Hungary. On the palacsinta my mother made it with prune butter. Have also had it with apricot jam, cheese, and chocolate.
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Thanks for your ideas! My girls love the cottage cheese filled palacsinta as that’s how my mother used to make them. I shall try some of your recipes. Love your blog!
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Thanks Eva! Hope the recipes work out for you.
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I love Palacsinta that my husband’s grandmother used to make. She made them with a cottage cheese filling and they were just wonderful. When she passed away, no one thought to ask her for the filling recipe and so many other hungarian recipes. Do you have the recipe for the cottage cheese filling?
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Hi Kathy,
Here’s one recipe that you can try below.
Enjoy!
Sweet Cheese Filling
Ingredients
1 1/2 cups ricotta cheese or dry cottage cheese
8-ounce package cream cheese, softened
3 tablespoons confectioners’ sugar
Directions
Combine the ricotta cheese, cream cheese, and confectioners’sugar in a small bowl and whisk until smooth. Chill the sweet cheese filling until ready to use.
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I read somewhere that palacsinta can be made with sweet wine added to the batter. Its that true?
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