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Name: June Meyers Authentic Hungarian Pancakes (Palacsinta)
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 2 c Flour sifted; 2 c milk; Butter; 4 Eggs; 2 ts Sugar

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INGREDIENTS

2 c Flour ; sifted
2 c milk
Butter
4 Eggs
2 ts Sugar

Servings

INSTRUCTIONS

Heavenly thin and silky crepes spread with strawberry jam, rolled up and dusted with powdered sugar. Oh how we loved to hear that we were going to have Hungarian Tomato Soup! That meant Palacsinta with strawberry Jam for dessert. We always ate the two dishes together. Regards, June Meyer. Mix flour, salt and sugar. Combine well beaten eggs and milk. Add egg and milk gradually to flour mixture, beating to a thin smooth batter. Let batter sit for 1/2 hour. This gets rid of the raw flour taste. Spoon 3 Tbls. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a circular motion to distribute batter over skillet. Brown lightly on both sides. Continue this until batter is used up. As each crepe is done, spread with strawberry jam, roll up lightly and sprinkle with powdered sugar. These can be made ahead of time and reheated in a slow oven for a few minutes. You can also serve crepes with a dollop of sour cream. Serves 4 to 6. If you try one of my recipes please tell me what you think. E-Mail me at: june4@interaccess.com WALT Posted to EAT-L Digest 25 November 96 Date: Tue, 26 Nov 1996 22:50:04 -0500 From: Walt Gray

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June Meyers Authentic Hungarian Pancakes (Palacsinta)

2 c Flour sifted
2 c milk 
  Butter 
4  Eggs 
2 ts Sugar

Heavenly thin and silky crepes spread with strawberry jam, rolled up and  dusted with powdered sugar. Oh how we loved to hear that we were going to  have Hungarian Tomato Soup! That meant Palacsinta with strawberry Jam for  dessert. We always ate the two dishes together. Regards, June Meyer.    Mix flour, salt and sugar. Combine well beaten eggs and milk. Add egg and  milk gradually to flour mixture, beating to a thin smooth batter. Let  batter sit for 1/2 hour. This gets rid of the raw flour taste. Spoon 3  Tbls. on hot buttered skillet. Will be very thin. Tilt skillet quickly in a  circular motion to distribute batter over skillet. Brown lightly on both  sides. Continue this until batter is used up. As each crepe is done, spread  with strawberry jam, roll up lightly and sprinkle with powdered sugar.  These can be made ahead of time and reheated in a slow oven for a few  minutes. You can also serve crepes with a dollop of sour cream. Serves 4 to  6.    If you try one of my recipes please tell me what you think.                    E-Mail me at: june4@interaccess.com WALT  Posted to EAT-L Digest 25 November 96    Date:    Tue, 26 Nov 1996 22:50:04 -0500    From:    Walt Gray <waltgray@MNSINC.COM>

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Nutrition

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Serving Size: 1 Serving (365g)
Recipe Makes: 4

Calories: 695
Calories from Fat: 262 (38%)

Amt Per Serving		% DV

	Total Fat 29.1g	39 %
	Saturated Fat 10.1g	50 %
	Monounsaturated Fat 10.5g
	Polyunsanturated Fat 3.9g
Cholesterol 1067.6mg		328 %
Sodium 384.5mg		13 %
Potassium 462mg		12 %
Total Carbohydrate 66.8g		20 %
	Dietary Fiber 2g	8 %
	Sugars, other 64.8g
Protein 40.2g		57 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 695

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REVIEWS

cls5569

Really - with tomato soup? For my family, we always had a palacsinta dinner - first palacsinta filled with wonderfully garlicky creamed spinach (yumm!! even as a kid!!), and the dessert (a rare thing for most Hungarian households on a day to day basis!) was palacsinta filled with cottage cheese, sweetened, with lemon peel and raisins. Absolute Heaven!!! These days we can also get Nutella, a chocolate/hazelnut spread they have had in Europe for a long time, and have that as a filling with some fruit (the Nutella is very sweet!). Palacsinta is awesome - you can do so much with them! You can fill them, roll them and make a cake, or just make a cake with like 25 or 30 layers (all palacsinta), with just a bit of whatever filling you like in-between. You can also make a whole ton of them at a time, stack them, then roll them up and refrigerate or possibly even freeze them. Then, when you have a simple soup and you want some noodles fast, take out your rolled up palacsinta, and cut off little slices from the roll. Put them in the soup, and they will heat up quickly, and suddenly you will have lovely, nice long noodles in your soup!! The Germans call this "fridatten" - not 100% sure of the spelling, but that is what they call it. Palacsinta are awesome - incredibly versatile, Hungarian "pancakes" - don't be afraid of them!!

10y

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