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Home Cooking

Hungarian Palacsinta

Jim Leff | Jun 20, 200707:13 AM     53

I love palacsinta, the Hungarian crepes, and this looks like a great recipe, kindly provided by Anna Babarczy courtesy of producer Marika Gutmann.

Recipe for about 20 palacsinta:

10 ounces of flour
3 whole eggs
milk (enough to make a runny, smooth dough (it needs to pour like syrup)
1 teaspoon sugar (not more or they burn!)
1 pinch salt

Take a small omelette pan and put it on medium heat.

Add a teasp of butter or margarine in (margarine doesn’t burn as quickly).
Put enough dough in to cover the bottom of pan, best with a soup ladle. keep the palacsinta thin, like a crepe.

When it releases from pan and has browned a bit, turn the palacsinta over (use your fingers at the side of you need to).

The first one always comes out sucky. add another dab of marge and do the second one.
it’s smooth sailing from there.

Add a dab of margarine every time you put in new dough.

They should be lightly browned at the edges and have a few darker marks throughout the surface. they shouldn’t blacken.

Put apricot marmalade, nutella or sugar/cinnamon on them and roll them into delicious doughy cigars.

recipe by
Anna Babarczy
Bóly, Hungary

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