This is the Hungarian version of the Crepe. The Hungarians would say they had the first - the French might say theirs was first, but many cultures have their own version of a thin pancake suited for filling. Who knows? The Chinese probably had theirs before anyone else.
Being that we have a bit of Hungarian heritage in our family, this a is a favorite. This recipe is adapted from George Lang's Cuisine of Hungary.
Palacsinta (said polly-chinta)
1 1/4 cup flour
1 cup milk
1 t sugar
pinch of salt
1 cup carbonated water
butter (for cooking)
Mix the first 5 ingredients to make a smooth batter. Let the batter rest for up to 1 hour. Stir in the carbonated water just before cooking, gently mix with a whisk until incorporated.
Heat an 8 or 10 inch crepe pan (flat fry pan). When hot, place a small amount of butter on the pan. Let the butter melt. Using a ladle, Pour the batter onto the hot pan, twirl the pan to coat. (Until you figure out how much to ladle on, pour off the extra batter so your pancake is not too thick. Try to get just the right amount to coat the pan.)
|Two pans of palacsintas, ready to flip.|
Continue the process until you've used all the batter. The recipe will make at least 1 dozen palacsintas.
|The palacsintas, flipped and golden.|
|A stack of warm palacsintas ready to be filled and eaten.|