GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)
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.
Provided by Michele Avissar-Whiting
Categories Breakfast and Brunch Crepes Sweet
Time 9h10m
Yield 5
Number Of Ingredients 15
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 872.6 calories, Carbohydrate 98.7 g, Cholesterol 71.4 mg, Fat 47.4 g, Fiber 5.4 g, Protein 15.1 g, SaturatedFat 10.7 g, Sodium 103.6 mg, Sugar 54.9 g
BREAKFAST CREPES
A delicious and simple recipe for the morning. May be served with butter, sugar, jam or chocolate spread. Enjoy!
Provided by Sally
Categories 100+ Breakfast and Brunch Recipes Crepes Sweet
Time 30m
Yield 3
Number Of Ingredients 4
Steps:
- In a medium-size mixing bowl, whisk together the flour, milk, egg and salt.
- Heat a large frying pan or wok over medium high heat. When the pan is hot add a teaspoon of butter and lightly coat the surface of the pan with the melted butter.
- Pour one quarter cup of the batter into the pan and tilt the pan with a circular motion so that the batter coats the surface in a smooth and even layer.
- After two minutes, lift up an edge of the crepe with a spatula to see if it is browning. When the underside has begun to brown, flip the crepe and cook the other side until it is also brown; about 2 minutes.
- Repeat steps 3 and 4 to cook the remaining crepes. Serve hot.
Nutrition Facts : Calories 216.2 calories, Carbohydrate 35.7 g, Cholesterol 68.5 mg, Fat 3.7 g, Fiber 1.1 g, Protein 9.1 g, SaturatedFat 1.6 g, Sodium 109.2 mg, Sugar 4 g
GRANDMA NANCY'S CREPE RECIPE
Steps:
- Blend all ingredients together until it looks like a loose pancake batter. This will make between 8 to 10 crepes, depending on how thin they are made. They work best when they are almost paper thin. Pour small amount onto hot crepe pan and cook approximately 2 minutes on each side.
GRANDMA KNOBEL'S CREPES
This tasty yet simple crepe recipe has been used by my family for generations.
Provided by HealthyCooking
Categories Sweet Crepes
Time 25m
Yield 3
Number Of Ingredients 10
Steps:
- Sift flour, sugar, and salt into a large bowl. Add milk, eggs, and vanilla and whisk until smooth and slightly thinner than a regular pancake batter; do not overmix the batter or it will result in tougher crepes.
- Heat an 8- to 10-inch skillet over medium heat. Add 1 teaspoon oil to the center of the pan.
- Pour about 1/2 cup batter into the dot of oil. Hold the skillet by the handle and tilt the pan around so the batter evenly coats the entire skillet; the crepe should be about 1/8-inch thick. Cook until the bottom is medium brown, the top is dry, and the edges are starting to curl, about 1 minute. Flip the crepe and cook until golden brown on the other side, about 30 seconds. If each crepe takes longer than 2 minutes to cook, the batter may need to be thinner or you may need to use a higher heat.
- Place crepe on a plate with a dab of butter on top. Drizzle with maple syrup, roll up, dust with powdered sugar, and serve.
- Repeat Steps 3 and 4, adding more avocado oil to the skillet as needed.
Nutrition Facts : Calories 525.2 calories, Carbohydrate 80.3 g, Cholesterol 205.9 mg, Fat 16.3 g, Fiber 1.1 g, Protein 14.7 g, SaturatedFat 6.1 g, Sodium 284.8 mg
GRANDMA'S BREAKFAST CREPES
Number Of Ingredients 11
Steps:
- 1. Combine all crepe ingredients in blender and blend on medium speed until smooth. Preheat and oil round (preferably Teflon-coated) frying pan. Hold pan over heat and rotate as you slowly pour crepe mixture into center of pan until a very thin, even crepe is formed. 2. Place a crepe on plate, spread on a layer of cottage cheese, then a layer of favorite jam or preserves. Roll up and top with whipped cream or Cool Whip whipped topping. May also be served with syrup and powdered sugar. Tip: If crepes are too thick, add a little more milk to mixture
Nutrition Facts : Nutritional Facts Serves
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