||1 ¾ cup milk
|1 ¼ cup flour
||1 tbsp sugar
|¼ cup butter, melted
||½ tsp salt
|COTTAGE CHEESE FILLING
|1 lb dry, pressed cottage
|1/4 tsp salt
|2 egg yolks
||½ tsp vanilla extract
|½ cup sugar
||½ tsp grated lemon peel
Beat eggs and sugar until frothy, add salt and milk, beat in flour slowly, until very
add remaining milk to have a very thin batter. Let stand overnight in fridge, or at least 1
hour before frying. Stir briskly after removing from fridge. Add more milk or water to
ensure a smooth batter.
Either use a non-stick crépe pan (10”) or butter griddle and heat to sizzling point. Pour
¼ cup of batter in griddle and swish around (back and forth – rocking motion) until the
entire bottom of pan
is covered. When lightly brown with a flat crépe spatula, turn over and brown. Remove
and keep warm. After each Suzette, always drizzle a little more oil or butter. Makes 12-16
thin, crisp crépes. Depending on your skill – you will get a varied number.
Serving Suggestions: Fill crépes with cottage cheese – or favourite apricot preserves and
sprinkle with 1 tsp sugar and ground walnuts.
Beat egg yolks, sugar and salt until thick and lemon coloured. Add cottage cheese to
egg mixture. Add vanilla extract and lemon peel. Set aside. After crépes are prepared,
dollop cheese in along 1 edge of crépe. Roll up and place in baking dish. Put in 350°F
oven for 15 minutes just to reheat filing. Sprinkle with granulated sugar – serve hot!
|Helen's Hungarian Heritage Recipes
|BY CANADIAN BESTSELLING COOKBOOK AUTHOR
|CLARA MARGARET CZEGENY
Crépes - Palacsinták - originally from the Latin for "to shrink", is a thin pancake; a meal
made of wheat popular throughout Europe. Hungarians call this dish: Palacsinta.
This recipe – yields about 12-16 thin, crisp 10” crépes, and again, depending on your skill
– you will get a varied number. When I first started making crepes, Dad called mine shoe
leather (thickness) while mothers resembled the more desirable Battenberg lace doilies.
Prepare them as thin as you desire, but just remember, a little thickness just holds more
Chef Clara Czegeny
|Dream Machine Publications©
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
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