Prep Time Minutes 5
Cook Time 5 Minutes
|Prep Time Minutes 5||Cook Time 5 Minutes||Passive Time||Servings People|
This is the Hungarian version of crepes, although much easier to make, once you get the hang of it, and much more fun to eat. These very thin pancakes are traditionally served with a mixture of ground nuts, cinnamon and sugar, which are sprinkled generously on the palacsinta, after which you roll it up and eat it like a long jellyroll! For a more updated version, swap out the cinnamon, nut mixture for your favorite Jam. You’ll never forget the recipe, as its 1:1:1: egg, milk and flour. I always make at least double, since there never seem to be enough to go around!
- Butter or oil for the pan
- 2 Eggs beaten
- 2 Cups Milk (you can use water as well but milk is best!)
- 2 Cups Flour
- ½ Cup Ground walnuts or other nut of your choice*
- ¼ Cup Sugar
- 1 cinnamon TBS
- Jam – your choice
- Mix the walnuts, sugar and cinnamon in a small bowl and set aside.
- Whisk together the eggs, milk and flour, until the batter has no lumps.
- Heat up a frying pan and grease with the butter or oil to coat. Once the butter is hot, ladle about ¼ cup of batter into the frying pan ad tilt the pan until the batter has coated the bottom in a thin layer (like making crepes).
- Cook until the bottom is light brown and then flip. Remove from pan when the other side is light brown.
- To serve, place a placsinta on a large plate and spread with the toppings of your choice. In our house, the traditional palacsintas are served with the nut/cinnamon/sugar mixture sprinkled in a thin layer over the surface of the palacsita and then rolled into a jellyroll shape and eaten with your hands. You can also spread with jam or any other topping of your choice (think nutella).
*You can buy these already ground in the store