——creativity never goes out of style——

Hungarian Crepes

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This meal brings back the most memories for me as a child. My Hungarian grandmother would make these for me and my brother anytime we asked, which was almost every time we went over to visit. We were never entirely sure what she was making at first because, like most grandmothers cooking, it is a recipe they can recreate with their eyes closed in no time. A little bit of this, enough of that, two more scoops of this and a little more of that. I never knew these as crepes, I only knew them by their Hungarian name of Palacsinta (Paw-len-cheen-ta). My brother and I would eagerly sit at the kitchen table with plates waiting before she had even turned on the stove. We would all visit in the kitchen as it filled with the comforting aroma of sweet batter and fried golden edges before devouring an entire stack in record time. My grandmother would leisurely roll up one or two with cottage cheese inside as we ravenously consumed one after the other. Cinnamon and sugar rolled up inside was second best to Nesquick cocoa powder, a little kids dream cuisine. Before she passed away I made sure that I knew the recipe so that I could make them for myself and my own children one day. Of course nothing is ever the same as how grandma makes it, but it’s as close as I’ll get. So as I sat down with my son the other day to introduce him to my favorite meal, I couldn’t help but think about my grandma smiling down on our sugar coated smiles.

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Ingredients:

  • 1 1/2 cup flour
  • 1/2 tsp salt
  • 3 eggs
  • 1 3/4 cup milk
  • 1 tsp sugar
  • butter or coconut oil for oiling pan

Directions:

  1. Mix together all ingredients in a blender or food processor until batter is smooth.
  2. Ladle some batter into the pan and gently tip and twist the pan so that the batter covers the entire bottom of the pan. When the top bubbles, turn over and cook until golden brown.
  3. Continue until the batter is all cooked; add butter or oil before cooking each crepe.

They can be served as a savory or sweet dish. Common savory fillings are cheese, ham, and eggs, mushrooms, artichokes or various meat products. When sweet, they can be  filled and topped with fresh fruit,  Nutella, fruit spreads, peanut butter, sugar (granulated or powdered), maple syrup, whipped cream, or custard. Enjoy!!

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 If God had intended us to follow recipes, He wouldn’t have given us grandmothers.~Linda Henley

 

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Author: Domestic Ingenuity

I am a DIY-ing, crafting, thrifting, baking, sewing, cooking, deal-loving gal with too much energy and a love for creating.

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