Nutella Palacsinta Hungarian Crepes With Nutella Filling Recipes

HUNGARIAN CRêPES: PALACSINTA

Steps:

• In a medium mixing bowl, whisk together the eggs, milk, melted butter, and salt. Whisk in the flour 1/4 cup at a time until the mixture is free of lumps and thoroughly combined. Cover and refrigerate for at least one hour to allow the batter to thicken.
• While the batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners' sugar, lemon zest, and vanilla in a bowl. Cover and refrigerate until ready to use.
• To prepare the sauce, place the raspberries, lemon juice, and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency (do not overcook). Transfer to a bowl and set aside to cool.
• To make the palacsinta, add 1 teaspoon of vegetable oil to a 10-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add 1/4 cup of the batter to the center of the pan. Working quickly, lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer.
• As soon as the crêpe appears set and "dry" (20 to 30 seconds), flip it over and cook until barely browned, 10 to 15 seconds longer. Transfer to a plate and repeat with the remaining batter.
• Stack the cooked palacsinta (crepes) on a plate. You should end up with about 1 dozen.
• To serve, place one crêpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crêpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.

HUNGARIAN CREPES: PALACSINTA

Steps:

• Mix eggs, flour, milk, sugar and salt to make a smooth pancake dough. Let the dough rest for 1 to 2 hours.
• Stir in the carbonated water at the last moment, just before cooking the pancakes.
• Heat an 8-inch frying pan. When the pan is hot, add 1/4 teaspoon of the butter. Let butter melt and swirl to cover the bottom of the pan.
• Pour a ladle of the batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top of the batter bubbles, turn the pancake over and cook for 4 or 5 seconds longer. Remove the pancake. Continue until the batter is all cooked; add butter before cooking each pancake.
• Serve by spreading raspberry jam, cocoa mix, or your favorite filling and roll up the pancake, serve with fresh berries.

NUTELLA CREPES

Steps:

• 1. In a medium nonstick pan over medium heat, melt the butter. Once the butter is melted, continue cooking until the butter is golden brown. Remove from the heat and set aside. The residual heat will make the butter a little more brown, so err on the side of golden brown versus dark before you turn off the heat.
• 2. In a medium bowl, gently whisk together the eggs, egg yolk, water, milk, and salt until just combined. Add the flour and whisk until smooth. Slowly pour the browned butter into the mixture, whisking constantly. If necessary, strain the mixture to remove any lumps.
• 3. Use a paper towel to wipe out the same nonstick pan used to melt the butter. Set the pan over medium heat. Using a 1/3-cup measure, scoop the batter and pour it into the center of the hot pan. Using a rotating motion with your wrist, swirl the batter around and out to the edges of the pan- the thinner, the better. Return the pan to the heat and cook for 2 minutes. Use a rubber spatula to lift up the edge of the crepe and flip the crepe over. Cook on the other side for 30 seconds to 1 minute, depending on how golden you like it.
• 4. Slide the crepe onto a plate and spread with 1 tablespoon of the Nutella (or as much as you like). Fold the crepe in half, then fold in half again to form a triangle. You can also just roll up the crepe loosely like a carpet. Garnish with desired toppings.

GRANDMA IRENA'S PALACSINTA (HUNGARIAN CREPES)

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.

HUNGARIAN PALACSINTA (CREPES)

Steps:

• In a bowl, whisk the eggs with 1/2 cup of the milk and the salt. Whisk in the flour until smooth, then whisk in the remaining milk and the butter; the batter should have the consistency of cream. Let the batter rest for 1 hour.
• Heat a 7-inch crêpe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly; pour any excess batter back into the bowl. Cook the crêpe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crêpe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 18 crêpes.
• In a saucepan, melt the apricot jam with the lemon juice; stir until smooth.
• Preheat the oven to 400°. Butter a 9-by-13-inch baking dish. Spread each crêpe with 1 teaspoon of jam and 1 tablespoon of walnuts. Fold it into quarters and transfer to the baking dish. Repeat with the remaining crêpes. Cover the dish with foil and bake for 10 minutes, or until hot. Sprinkle with the remaining walnuts and sift confectioners' sugar on top. Serve the crêpes warm, with chocolate sauce if you like.

NUTELLA PALACSINTA (HUNGARIAN CREPES WITH NUTELLA FILLING)

Steps:

• Whisk all ingredients together (except cooking spray) in large bowl till it's smooth. Use electric mixer it's way easier and faster.
• Spray frying pan and heat on medium-high.
• Scoop about 1/4 cup of batter each time.
• Move your frying pan around so the batter could cover the whole bottom.
• Fry it about 3 minutes in the mean time with your spatula go around the edges.
• Flip it with spatula or in the air. Cook about another 2 minutes, then transfer on to plate.
• Spread 1 tbsp of nutella all over and roll up.
• Repeat with every crepes.
• Sprinkle powder sugar over them.
• Enjoy!