raisins and spices added to wine-cooked carrots.
| Prep Time: | 40 mins |
| Cook Time: | 30 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 10 mins |
| Servings: | 5 |
| Yield: | 12 rolled pancakes |
Ingredients
- 2 cups all-purpose flour
- 2 eggs
- 1 cup milk
- 1 cup soda water
- ½ cup vegetable oil
- 1 pinch salt
- 1 cup chopped almonds
- ½ cup white sugar
- ¼ cup milk
- ¼ teaspoon vanilla extract
- 1 ½ teaspoons rum (Optional)
- ¼ cup water
- ½ cup white sugar
- ½ cup chopped bittersweet chocolate
- 2 tablespoons margarine
Instructions
- Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.
- To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.
- To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.
- For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.
- Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.
Nutrition Facts
| Calories | 873 kcal |
| Carbohydrate | 99 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 5 g |
| Protein | 15 g |
| Saturated Fat | 11 g |
| Sodium | 104 mg |
| Sugars | 55 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Okay first things first I only refrigerated them for about 5 hours – not overnight. I used carbonated water I made from Sodastream but I made it a few days ago so it wasn’t super fizzy. I took another reviewer’s advice and only used half the oil. They came out thinner than pancakes but fluffier than I think crepes should be. I might try them with strawberries or something with a lighter taste because it was very rich
Loved it 🙂 Thanks
OP here. Thank you all for the positive reviews. I don’t mind at all if you add a 5 star review based on a memory of eating something similar; however, it is not fair to deduct stars based on a bias against one ingredient without even sampling the recipe under review. “It doesn’t seem right to use chocolate” is not a valid criticism. Please do not leave a negative review if you haven’t tried the recipe!
My grandma used to com visit and make these and my sister and I used to compete on who could eat more! we used to put jelly or preserves and cottage cheese inside roll them up and put sour crem on top. Although I am a chocaholic it doesnt seem right to use chocolate in them. She never used water but we use wondra flour and skim milk and no vegetable oil just margarine or spread in the skillet. Nan
My Hungarian Gran made these always, we ate them as a dinner dessert, the filling is a sweetened cottage cheese. Our recipe is simple and doesnt have to be refrigerated over night, 3 eggs,2 cups milk, 2 cups flour, 2 tsp sugar, and 1 tsp pure vanilla. The filling 1 lb cottage cheese 1 egg beaten, 1/3 cup sugar, 1 tsp vanilla. Make crepes, fill with cottage cheese filling, bake 350 30 minutes. Either recipe used Crepes are wonderful, a 10 star.
We use 1/4 cup lemon juice for the liquid and a grated lemon peel. Great lemon pancakes and then fill them with jam, roll them up and eat ’em. Oh the memories!
My hungarian grandmother used these exact same pancakes. . .except filled them with cream, cinnomin, and sugar. 🙂 I love them, but I’m excited to try them with chocolate!
I made this exactly as described, except I added some rum raisins to the almond filling (I didn’t add the optional rum to the filling itself). This recipe was delicious!! My husband swore that the crepes were the best palacsinta he’s eaten. Thanks for posting this awesome recipe.
i gave a crepe party for 7 yesterday using this recipe. Made ab. 40 crepes, 30 of which i cooked on 1 side, wrapped into them pre-cooked foods like chicken, sausages, and spinach/cheese filling, and fried again. These were wrapped into a money-purse shape. the other 10 crepes i fried on both sides and rolled fried bananas and fresh cherries into them, then broiled them and served w whipped cream, chocolate syrup and nuts. here are my observations on this recipe, i.e., on the batter and the making of the pancakes. 1. the mixing instuctions did not work fo me. flour and egg create dry, had lumps that are very difficult to get rid of in the batter. in my 2nd batch i followed the conventional method by beating the egg first with milk then mixing the rest of ingredients in. 2. dont need to use this much oil. you can half the oil in this recipe and still not have any sticking to the pan so why add those calories. 3. the just- cooked crepes do not stick together even when fried just on one side so no need to bother with wax or parchment paper. much time saved. still i prefer this recipe over the eggier-tasting french crepes so i do recomend it and will use again.
I LOVE palacsinta my family fills the crepes with a filling made of cottage cheese,sour cream,sugar and raisins then srinkles them with sugar. Great fresh but I also love them the next day after being refridgerated!!!! So many memories of my great grandma this just brings me back!
Great recipe overall. I made this for my Hungarian husband and in-laws and they said it was good. The only difference in this and what they’re used to is that their crepe was lighter. I think its because this recipe used oil and theirs used shortening. I will try it again using shortening, and also a flavored cottage cheese. This was a great recipe and very rich and sweet. Thanks for posting!
whenever my hungarian grandma comes visits she always makes this for breakfast but she never uses soda water or vegetable oil (except when she makes it on the stove) and she doesnt put it in the refrigerater over night and its still fabulous! oh and another thing we just like to use sugar or jam
I am a Hungarian, but grew in Germany and tried Palacsinta with many different fillings. I prefer them filled with home-made jam, like apricot or strawberry!!!Germans make pancakes thicker, an often fill it with ham, (white) asparagus and Hollandaise sauce. Either way, sweet or savory, this is definitely worth a try!
We used to make this recipe with my Mom, but instead of almonds, we used walnuts. I must try it with the almonds. She said it called gundell pancake, and in restaurants they serve it fired up.
My mom used to make these for my sister and I when my dad was on 2nd shift and not home for supper. She would fill them with a sweetened cottage cheese and powdered sugar on top -so yummy…now I make them for my kids and I usually end up eating more than they do! Maybe I’m subconsciously making them for myself! 🙂
This is awesome! I love the Almond filling. Instead of vanilla, I used almond extract to make the almond flavor more potent. I also let the almond filling cook a little longer on low heat to make it thicker. The chocolate sauce was so easy to make and I used butter. I also topped it with whipped cream.
Delicious! However, the pancake became a little gooey after being wrapped around the almond mixture for a while. I’m not sure if this was how it was meant to be, but my three little sisters all loved it nonetheless (that says more than you think!).
My Grandma Fekete used to make these ALL the time when we were kids. We used just sugar and chocolate syrup – sometimes crushed walnuts – for the filling. So delicious hot or cold. I’ve never met a single person who didn’t LOVE these!
In Budapest, we use Nesquik as a filler as well as various jams. The palacsinta recipe can be adapted to make savory meals as well. Another popular one in Hungary is Hortobagyi Palacsinta, a savory pancake stuffed with cooked seasoned chicken chopped fine, then rolled and covered in a paprka/sour cream sauce. The art and the versatility of the palacsinta is a lasting legacy from Hungarian kitchen! Thanks to contributor for helping spread the word! This recipe can be made as is or tweaked to unlimited variations!