Tuesday, May 3, 2011

Hungarian cottage cheese palacsinta

First of all, these are not really crepes, but that's the closest equivalent dish known in the US. Or maybe blintzes. I'm not sure, since I never had one of those. It's in essence the Central European version of pancakes. Thinner than the US ones and rolled or folded with a variety of fillings. Below if my favorite.

2 eggs
0.5 cup flour
tiny pinch salt
0.2 tsp baking powder
1 tsp sugar
1 tbsp vegetable oil

Hungarian cottage cheese
1 tbsp sour cream
vanilla sugar
lemon zest

Whisk the eggs then add the oil and mix. Slowly blend in the flour mixed with the salt and baking powder. Mix until smooth, adding milk gradually until a shake-quality, thin batter forms. Cover with foil and let rest in fridge overnight.

Next day, mix up the batter and add more milk if necessary to get it to a thin consistency (the flour will have absorbed some of the liquid).

Preheat a pan on medium-high. Mix about 2505 of cottage cheese with 3-5 tbsp sugar, 1 tbsp sour cream, 0.5 tsp lemon zest and 1 package vanilla sugar.

Brush the pan with butter and add some batter, just enough to spread out into a very thin, 1mm thick dough by tilting the pan around quickly. You will need to figure out the right amount for your pan. Start with 0.25 cup and add more to patch up the holes on the first one.

Flip the pancake when the edge separates from the pan. When done, remove from pan and fill with the cottage cheese mix, rolling it up. I usually spread one half of the pancake with the mix and roll it from that side. So incredibly tasty, rich in protein and an all-around-perfect breakfast food. Or dessert...or dinner.

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