Hungarian Crêpes Palacsinta

Perfect to serve for dessert or brunch, this recipe for Hungarian-style crepes (palacsinta) has a sweet, lemony cottage cheese filling and a topping of fresh raspberry sauce.

Calories

240

Carbohydrates

10g

Protein

22g

Potassium

228mg

Fiber

6g

Sugar

12g

Ingredients

3 large eggs, lightly beaten
1-1/4 cups whole milk, plus more if needed
3 tablespoons butter, melted
1/4 teaspoon salt
1 cup all-purpose flour, plus more if needed

For the filling:

2 cups cottage cheese (not reduced fat)
1/4 cup confectioners’ sugar
Zest of 1 lemon
1/2 teaspoon vanilla extract

For the raspberry sauce:

2 cups fresh raspberries, washed and well drained
1 tablespoon freshly squeezed lemon juice
1 tablespoon sugar
2 tablespoons water
2 teaspoons cornstarch

Direction

In a medium mixing bowl, whisk together the eggs, milk, melted butter, and salt. Whisk in the flour 1/4 cup at a time until the mixture is free of lumps and thoroughly combined. Cover and refrigerate for at least one hour to allow the batter to thicken.
While the batter chills, make the filling and the raspberry sauce. For the filling, combine the cottage cheese, confectioners' sugar, lemon zest, and vanilla in a bowl. Cover and refrigerate until ready to use.
To prepare the sauce, place the raspberries, lemon juice, and sugar in a small saucepan and bring to a simmer over medium-high heat. Whisk the water and cornstarch together in a small bowl until well blended, then add to the raspberry mixture. Return to a simmer and continue cooking until the mixture thickens to a syrup-like consistency (do not overcook). Transfer to a bowl and set aside to cool.
To make the palacsinta, add 1 teaspoon of vegetable oil to a 10-inch nonstick pan and rub it over the bottom and sides with a paper towel. Heat the pan over medium heat and add 1/4 cup of the batter to the center of the pan. Working quickly, lift the pan from the heat, tilting and rotating until the batter coats it completely in a thin layer.
As soon as the crêpe appears set and "dry" (20 to 30 seconds), flip it over and cook until barely browned, 10 to 15 seconds longer. Transfer to a plate and repeat with the remaining batter.
Stack the cooked palacsinta (crepes) on a plate. You should end up with about 1 dozen.
To serve, place one crêpe on a flat surface and spread about 2-1/2 tablespoons of the filling on one side, about 1 inch in from the edges. Gently roll the crêpe to form a tube, making sure the filling is evenly distributed. Place seam side down on a serving plate and top with raspberry sauce.