I made Palacsintas today. It is pronounced pah-lah-sh-ee-n-tah. You may be thinking, Those look like crepes, no? Essentially, yes, they are crepes. However, crepes are French and these are Hungarian. Also, crepes are traditionally folded and palacsintas are rolled.
Are you catching the differences? No? Taste them.
The filling possibilities are endless and you can enjoy them sweet or savory.
The trick to the yummiest palacsintas is making a “tester” first. My tester is pictured in the first couple of photos posted. This is key to testing for flavor and texture. I always adjust the liquid and sugar depending on this tester.
1.25 c sifted AP flour
dash salt
1 tbls melted butter
1 tbls sugar
1 egg well beaten
1.5 c milk
½ tsp vanilla or lemon flavoring
1.25 c sifted WW flour
¼ tsp salt
1 tbls melted coconut oil
2-3 tbls sugar
1 flax egg (3 tablespoons water plus 1 tablespoon flax meal)
2 c coconut milk
1 tbls vanilla (LOVE vanilla)
Combine all ingredients into a bowl/pyrex.
Heat pan on medium heat.
Pour batter onto hot pan while rotating in a counter-clockwise direction until the pan has a light covering of batter.
Allow to cook until edges become dry and/or brown.
Flip over and cook other side.
Serve by spreading filling all over palacsinta and rolling.
Batter quickly made by dumping all ingredients into a large Pyrex:
Pouring the tester:
Circling the batter around the pan:
Taste test. The verdict? More liquid and a tablespoon more of sugar.
The magic begins:
Flip to the other side :
Serve! I filled one with raspberry jam and one with maple syrup. YUM!
Demolished!
One of the things I love most about this recipe is that you can make larger batches ahead of time and refrigerate them for a quick breakfast fix or snack. ;)
Enjoy!
