Holy-Crepola!, Take Two: Palacsinta, or Hungarian-style Crepes

 

Okay, I lied a little. The self-hosting project is happening, but in order to fully devote myself to the efforts and ensure smooth (ish) sailing, that is postponed until the weekend. However, cooking has not been, so I’m squeezing in one more Hungary dish before the big switch.

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Crepes, Hungary-style.  Better known as palacsinta (P-uh-a-ch-een-ta) in those parts and mine.

Before I knew of the wonders of France and French cuisine with its Nutella-filled delicacies and long before I visited my favorite Parisian crepe stand, I was eating these bad boys…at least every other week… growing up for breakfast.  Because I shunned cottage cheese for a period after a kindergarten classmate of mine proclaimed to all that “Chrissy is eating soap!” (some childhood scars never fade…) , I ate mine simply filled with honey.  Little Buddha, on the other hand, ate his the way our forefathers and mothers did, stuffed to the brink with sweetened cottage cheese, sour cream, fruit or jam.  More evidence that we Hungarians love us some full-fat dairy.

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While I made crepes a while ago the French way, these are a bit different…they’re actually easier if you can believe it…and healthier since they don’t have butter.  I’m putting the proportions of random flours I used to make these gluten-free, but you can just use 1 cup of all-purpose flour.  As for the filling, I like my barely sweetened since I like to add jam or honey to mine as well. Add more or less sugar as you wish.

Palascinta
Hungarian-style crepes stuffed with sweetened cottage cheese
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For the crepes
  1. 1/2 cup millet flour
  2. 1/4 cup quinoa flour
  3. 1/4 cup tapioca flour
  4. 2 TB sugar
  5. 1 egg
  6. 1 cup almond milk (or whatever you like)
For the filling
  1. 2 cups cottage cheese (whatever kind you like)
  2. 1/2 teaspoon vanilla extract
  3. 1 tsp sugar
For the filling
  1. Mix together all the ingredients for the filling. Set aside.
For the crepes
  1. In a medium bowl, beat the egg and milk together. Add the rest of the ingredients and mix well. The batter will be quite runny.
  2. Heat a small non-stick pan. Coat with melted butter, a bit of oil or cooking spray. Pour ¼ cup of batter into the center of the pan and swirl to spread evenly. Cook for about 1 minute and flip. Cook for another minute or until it is nicely browned and remove. Lay them out flat so they can cool on a cooling rack. Continue until all batter is gone. Once cooled, they can be stacked with no problem.
  3. Fill as you will. The sky’s the limit!!
Notes
  1. If you don't care about the gluten-free thing, just add 1 cup all-purpose flour for the alternative ones.
The Hungary Buddha Eats the World http://thehungarybuddha.com/

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  1. Pingback: Hungary | The Hungary Buddha Eats the World

  2. Oh I do love European-style crepes! These have an interesting filling – I’m not usually a big fan of cottage cheese, but I would give these a go anyway. Looking forward to the big switch to self-hosting, Chrissy!

    • It took me years to get over the cottage cheese comment, and while I love CC now, I still prefer these with honey. Or, the French way with Nutella!

  3. I like thin crepes though I haven’t tried the combo of quinoa and millet. They look fantastic, Chrissy.