Grandma Irena's Palacsinta (Hungarian Crepes)

Grandma Irena's Palacsinta (Hungarian Crepes)

18
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"My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert."

Ingredients

9 h 10 m servings 873 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 873 kcal
  • 44%
  • Fat:
  • 47.4 g
  • 73%
  • Carbs:
  • 98.7g
  • 32%
  • Protein:
  • 15.1 g
  • 30%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
  2. To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
  3. To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
  4. For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
  5. Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
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Reviews

18
  1. 21 Ratings

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In Budapest, we use Nesquik as a filler as well as various jams. The palacsinta recipe can be adapted to make savory meals as well. Another popular one in Hungary is Hortobagyi Palacsinta, a sa...

whenever my hungarian grandma comes visits she always makes this for breakfast but she never uses soda water or vegetable oil (except when she makes it on the stove) and she doesnt put it in the...

i gave a crepe party for 7 yesterday using this recipe. Made ab. 40 crepes, 30 of which i cooked on 1 side, wrapped into them pre-cooked foods like chicken, sausages, and spinach/cheese filling,...

I am a Hungarian, but grew in Germany and tried Palacsinta with many different fillings. I prefer them filled with home-made jam, like apricot or strawberry!!!Germans make pancakes thicker, an o...

I LOVE palacsinta my family fills the crepes with a filling made of cottage cheese,sour cream,sugar and raisins then srinkles them with sugar. Great fresh but I also love them the next day after...

This is awesome! I love the Almond filling. Instead of vanilla, I used almond extract to make the almond flavor more potent. I also let the almond filling cook a little longer on low heat to m...

My Grandma Fekete used to make these ALL the time when we were kids. We used just sugar and chocolate syrup - sometimes crushed walnuts - for the filling. So delicious hot or cold. I've never me...

Great recipe overall. I made this for my Hungarian husband and in-laws and they said it was good. The only difference in this and what they're used to is that their crepe was lighter. I think it...

We used to make this recipe with my Mom, but instead of almonds, we used walnuts. I must try it with the almonds. She said it called gundell pancake, and in restaurants they serve it fired up.