HUNGARIAN CREPES: PALACSINTA
Provided by Food Network
Categories dessert
Time 1h30m
Yield 12 to 14 servings
Number Of Ingredients 7
Steps:
- Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
- Stir in the carbonated water at the last moment, just before cooking the pancakes.
- Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
- Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
- Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.
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Brooklyn David
[email protected]5 stars! These crepes were light and fluffy, and the perfect vessel for all sorts of fillings. I made a batch for breakfast and they were gone in minutes.
Roxanne Worlanyo
[email protected]I've made these crepes several times now and they are always a hit. They are so versatile and can be served with sweet or savory fillings. I especially love them with a simple lemon and sugar filling.
Byron David
[email protected]These Hungarian crepes were absolutely delicious! The recipe was easy to follow and the crepes turned out perfect. I served them with a variety of fillings, including Nutella, fresh fruit, and whipped cream. My family loved them!