This recipe comes from Hungarian Cuisine by József Venesz. Hungarian palacsinták are thin, like the better-known French crepes, and can be filled with your choice of toppings. Getting the hang of sautéing them can take some getting used to. Use a long-handled crepe pan if you have one. This recipe makes 15 to 20 pancakes.
Ingredients:
275 grams (10 ounces) flour
2 eggs
1 teaspoon sugar
300 milliliters (0.5 pint milk)
50 grams (2 ounces) lard
Dash of salt
Method:
“Mix one egg and the yolk of one egg with the flour and a dash of salt,” writes Venesz. “Add milk or soda water and mix well. The batter should be smooth and not very thick. Make thin pancakes, frying both sides lightly in a greased pan. Spread the pancakes with jam, ground walnuts, ground poppy seeds, cocoa, or cottage cheese. It is very good to make the batter with one half milk and one half soda water.”
Vanilla adds a nice touch to the batter and the cottage cheese filling.
As a child, some seventy years ago, my mother made palacsinta most of the time with jam or cottage cheese. However, she mixed other ingredients with the cottage cheese but I have know idea of what they were. I know sugar was one of the ingreidents. Would appreciate it if someone could tell me what else would be used in the cottage cheese filling?
Many thanks,
William Molnar
William–The cottage/curd cheese is usually mixed with sugar, egg yolks (perhaps also beaten egg whites), and raisins. Adding grated lemon zest is also nice.
Hey William-
My mother used Breakstone’s farmer cheese( a little firmer and drier cheese).She used lemon zest and
and sour cream and sugar to soften the cheese.I wouldbe afraid of raw eggs.
She also did another version using one layer apricot jam and powdered walnuts, then strawberry or plum and so on then slicing it like a cake with
all the varieties.
Miri
Let’s not mix cottage cheese with the good ol’ curd cheese please…it’s 2 different type of cheese.
Personally I prefer the “salty” type of “Hortobagyi” palacsinta that my wife makes with pörkölt leftovers and sour cream – fantastic!
My nagymama used Breakstone’s farmer cheese but flavored it with dill for the adults. I never learned how she made it. If someone has a recipe I’d be grateful. We kids used apricot lekvar.
What’s wrong with mixing cheeses if it tastes good?
After all some of the best foods have 3 or 4 different
cheese in them.