Palacsinta (Hungarian Crepes)
These thin, delicate Hungarian crepes are a versatile dessert or sweet snack. They are traditionally filled with jam, sweetened cheese, or ground walnuts, then rolled or folded. This recipe provides a basic crepe that can be customized with your favorite fillings.
Оригинальный рецепт от Forkin
- Общее время
- 1 ч 5 мин
- Порции
- 4
- Сложность
- Средне
- На порцию
- 497 kcal
Информация об аллергенах: может содержать яйца, глютен и молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 1,5 стаканall-purpose flour
- 2 ст. л.granulated sugar
- 0,25 ч. л.salt
- 2 шт.large egg
- 1,5 стаканmilk
- 0,5 стаканwater
batter
- 2 ст. л.vegetable oil
for cooking
- 1 ст. л.vegetable oil
filling
- 0,75 стаканjam, for serving(необязательно)
garnish
- 1 ст. л.confectioners' sugar, for dusting(необязательно)
Инвентарь
crepe pan · measuring cups · spatula · measuring spoons · mixing bowls · whisk
Приготовление
Шаг за шагом
- 1
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Около 1 мин
Совет повара: Ensure there are no lumps in the dry ingredients.
- 2
In a separate bowl, lightly beat the large eggs.
Около 1 мин
- 3
Gradually add the beaten eggs to the dry ingredients, mixing until just combined.
Около 1 мин
Совет повара: Mixing too much at this stage can develop gluten, making crepes tough.
- 4
Slowly whisk in the milk and water until the batter is smooth.
Около 2 мин
- 5
Stir in the vegetable oil designated for the batter.
Совет повара: This helps prevent sticking and adds tenderness.
- 6
Cover the bowl with plastic wrap and let the batter rest in the refrigerator for at least 30 minutes, or up to 2 hours.
Около 30 мин
Совет повара: Resting allows the flour to fully hydrate, resulting in more tender crepes.
- 7
Heat a 20-22 cm (8-9 inch) non-stick crepe pan or skillet over medium heat.
Около 2 мин
Совет повара: A well-heated pan is crucial for even cooking.
- 8
Lightly brush the pan with a small amount of the vegetable oil designated for cooking.
Совет повара: Use a pastry brush or a paper towel dipped in oil.
- 9
Pour about a quarter cup of batter into the hot pan, immediately tilting and rotating the pan to spread the batter thinly and evenly over the entire bottom surface.
Совет повара: Work quickly to get a thin, uniform crepe.
- 10
Cook for 1-2 minutes until the edges are lightly golden and the top appears set.
Около 2 мин
Совет повара: The first crepe often doesn't turn out perfectly; it's a test for pan temperature.
- 11
Carefully flip the crepe using a thin spatula and cook for another 30-60 seconds on the second side until lightly browned.
Около 1 мин
- 12
Transfer the cooked crepe to a plate and repeat with the remaining batter, brushing the pan with oil as needed.
Около 12 мин
Совет повара: Stack crepes on top of each other to keep them warm and moist.
- 13
Serve the palacsinta warm, spread with jam or other desired fillings, then roll or fold.
Совет повара: Dust with confectioners' sugar before serving for an extra touch.
На порцию
Пищевая ценность
- Калории
- 496,7kcal
- Белок
- 11,2g
- Углеводы
- 80,1g
- Жиры
- 14,7g
- Клетчатка
- 1,7g
- Сахара
- 38,2g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
Store leftover palacsinta tightly wrapped in plastic wrap or in an airtight container in the refrigerator.
Gently reheat palacsinta in a dry skillet over low heat for a minute per side, or in the microwave for 10-20 seconds.
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