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 Hungarian dish before the big switch. I’m doing it with these Palacsinta Hungarian Crepes.
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. Brother, 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.
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.
Palacsinta Hungarian Crepes
Palacsinta Hungarian Crepes are an easy, thin, pancake-like dish filled with sweetened cottage cheese or honey, as you like.
Ingredients
- For the crepes:
- 1 cup all-purpose flour
- 2 TB sugar
- 1 egg
- 1 cup almond milk (or whatever you like)
- For the filling:
- 2 cups cottage cheese (whatever kind you like)
- 1/2 teaspoon vanilla extract
- 1 tsp sugar
Directions
- Step 1 For the filling: Mix together all the ingredients for the filling. Set aside.
- Step 2 For the crepes: 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.
- Step 3 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.
- Step 4 Fill as you will. The sky’s the limit!!
