Hungarian savory palacsinta are paper-thin pancakes served rolled or folded into triangles with savory fillings like scrambled eggs and mushrooms, creamed meats, seafood and vegetables.
Palacsinta can be served as a main course, appetizer, brunch or luncheon dish.
Palacsinta are similar to French crepes, Polish nalesniki and Croatian / Serbian palachinke among others. See this sweet palacsinta recipe for sweet fillings. When they are stacked to form a cake, it is called rakott palacsinta.
View this larger image of Hungarian Palacsinta.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 16 Hungarian palacsinta
- 3 large eggs, beaten
- 1 cup whole milk
- 1/3 cup club soda
- 1/3 cup water
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter
- In a medium mixing bowl, combine eggs, milk, club soda and water. Stir in flour, sugar, salt and vanilla to form a smooth batter.
- Heat a teaspoon butter in an 8-inch skillet. Use small ladle to add enough batter to coat bottom of pan in a thin, even layer, rotating pan as needed to cover. See these step-by-step crepe-making instructions.
- Cook for 2 minutes on the first side and 1 1/2 minutes on the second side or until the pancake is lightly browned. Remove and keep warm. Repeat with remaining butter and batter.
- Fill with your choice of scrambled eggs with mushrooms, creamed meats, seafood or vegetables. Roll or fold into a triangle and garnish with savory sauce of choice and a sprinkle of chopped chives, if desired.
- They also can be formed into a "beggar's purse" to resemble a tiny money bag and tied with a blanched chive.