Comments on: Palacsinta: Hungarian crepes

By: Janis Eschbach

Janis Eschbach — Wed, 07 Sep 2011 20:02:25 +0000

My Hungarian mother made her filling with a small carton of DRY cottage cheese,1 egg yolk, 1 teaspoon vanilla and 3 Tablespoons of sugar.
I haven’t been able to find dry cottage cheese since I was a kid and the farmers cheese in the Detroit area is hard, not the soft kind that’s needed. Ricotta has the wrong flavor and is too runny so I usually use small curd cottage cheese and try draining with cheesecloth.

By: Janis Eschbach

Janis Eschbach — Wed, 07 Sep 2011 19:43:15 +0000

The Hungarian Rhapsody Restaurant is in Southgate, MI not Southfield – and their food is almost as good as homemade.

By: MsKovacs

MsKovacs — Mon, 27 Jun 2011 20:27:09 +0000

My grandmother made palacsinta with a cottage cheese and dill filling for the adults. I know she used a dry curd, what she called “farmers” cheese. But I never learned the full recipe and can’t find one on the internet. As for us kids, we preferred lekvar, usually the apricot lekvar my aunt made.

By: MsKovacs

MsKovacs — Mon, 27 Jun 2011 20:22:43 +0000

I never had palacsinta with leftover paprikas, but your description made me want to make paprikas just for the leftovers!

By: The Hungarian Girl

The Hungarian Girl — Sun, 22 May 2011 10:24:16 +0000

Hi Hector,

There are many different ways of making these crepes. Sometimes it can be confusing. Unfortunately, I’ve been heard of “polychinkas”. Using honey or a bit of butter as a filling is common but certainly not maple syrup. Other types of fillings can include jam, poppy seeds or quark cheese. Do you know if this is a Hungarian recipe? Best wishes.

By: Hector

Hector — Fri, 20 May 2011 13:59:37 +0000

Hi there. I have been searching for a receipe from my youth. Our neighbours used to make Polychinkas (not sure if its spelled correctly) every once in a while and invite all their neighbours over to eat hoards of these delicious crepes. If I recall, they were filled with either honey, or maple syrup, or butter. I do recall something about icing sugar as well. Can anyone help me out? Thanks very much. Hector.

By: David Ratonyi

David Ratonyi — Thu, 10 Mar 2011 23:21:50 +0000

Hortobágyi Palacsinta are a common way to use leftover Paprikas – whether chicken or veal. After you’ve had your Paprikas, just take whatever meat is left over and chop finely in a food processor with a little of the paprikas sauce and if needed some salt & pepper to taste, then roll up in palacinta. Strain the sauce to make it nice and smooth and add a little more sour cream for thickness and a nice blush color and serve over the palacintas.

By: The Hungarian Girl

The Hungarian Girl — Wed, 12 Jan 2011 22:45:08 +0000

Hi Sherry,

Thanks for sharing your recipe! Your right, these recipes are not meant for those wanting something low-fat. But I must admit there’s something very satisfying about making your own homemade dessert. Cheers!

By: Sherry Galetka

Sherry Galetka — Wed, 12 Jan 2011 21:49:35 +0000

Here’s my great grandmother’s recipe for a scrumptious cottage cheese filling. We suggest that this recipe is not the place to use anything low-fat!

1 large container of cottage cheese
3 eggs
1 tsp salt
1 tsp vanilla
3/4 cup sugar

Mix with a spoon or whisk until the eggs are mixed in well. Pour into the crepe type pancake at about an 1/8 cup at a time and roll as for a crepe then layer each roll into a buttered bread pan. Cover with buttered aluminum foil and bake at 325 for approximately 50 minutes then take the cover off and bake another 10 minutes or until there is light bubbling throughout.

Enjoy!

By: The Hungarian Girl

The Hungarian Girl — Sun, 12 Dec 2010 23:55:59 +0000

Thanks Cindy! Hope you enjoy it!