|Nutritional Guidelines (per serving)|
|Servings: 16 crepes (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 7g||3%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Hungarian palascinta are paper-thin pancakes served rolled or folded into triangles with fruit fillings, ground nuts or whipped cream. When they are stacked to form a cake, it is called rakott palacsinta.
- 3 large eggs (beaten)
- 1 cup whole milk
- 1/3 cup club soda
- 1/3 cup orange juice
- 1 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter
In a medium mixing bowl, combine eggs, milk, club soda and orange juice. Stir in flour, sugar, salt and vanilla to form a smooth batter.
Heat 1 teaspoon butter in an 8-inch skillet. Use a small ladle to add enough batter to coat bottom of the pan in a thin, even layer, rotating pan as needed to cover.
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 while cooking the rest of the pancakes with the remainder of the butter and batter.
Fill with any combination of fruit preserves, sugared ground nuts, whipped cream and fresh fruit, pie filling, etc., and roll or fold into triangles. Dust with confectioners' sugar and serve with a dollop of whipped cream, a grating of chocolate, or a fruit, custard or chocolate sauce, if desired.