Hungarian Desserts - Layered Crepes (Rakott Palascinták)

Hungarian Layered Crepes

Rolled Crepe
Rolled Crepe
Hungarian Desserts
Hungarian Desserts
Rolled Crepe
Rolled Crepe
Layered Crepes with Sauce
Layered Crepes with Sauce
Cake with Meringue Topping
Cake with Meringue Topping
Stacked Crepes
Stacked Crepes
Apple Sauce
Apple Sauce
Whipping Meringue
Whipping Meringue
Crepes Suzette
Crepes Suzette

Hungarian Desserts

Cast your vote for layered Crepes

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Hungarian Layered Crêpes (Rakott Palacsinták)

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In a previous article I described how to make basic Hungarian crêpes and then how to finish them as crêpes a la Gundel and crêpes Suzette. In this hub I will explain how to finish them as sour-cream pancakes and pancakes with apple meringue. Both of these recipes are based on ones given by George Lang in his classic cookbook Cuisine of Hungary .

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I have modified the recipes and cooking instructions to suit my personal taste and cooking methods. For example, the original recipe for sour-cream pancakes uses two stale rolls peeled and crumbled. I prefer using Panko bread crumbs because of their uniformity and ease of use. A number of other modifications have also been made.

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Sour-Cream Pancakes

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Uses 10-12 crêpes, 7-8 inches in diameter.

For the recipe for making crepes, see Hungarian Desserts Crepes

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Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

15 Minutes at 350 F

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Filling Ingredients:

1 Cup Panko Bread Crumbs

½ Cup Milk

2 Eggs separated

¼ Lb. of Butter at room temperature

4 Tablespoons of Sugar

½ Cup of Sour Cream

½ Cup of Raisins

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Instructions:

  1. Preheat the oven to 350 F.
  2. Soak the breadcrumbs in the milk and squeeze out the excess.
  3. Mix the butter, sugar and egg yolks with a whisk until foamy.
  4. Add the sour cream and whip two more minutes.
  5. Then add the raisins and soaked breadcrumbs.
  6. Whip the egg whites until stiff and then gently fold them into the batter.
  7. Fill each of the crepes with the filling mixture and roll them
  8. Butter an 8-inch by 12-inch baking dish and place the rolled crepes in it in one layer.

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Topping:

2/3 Cup Sour Cream

2 Egg Yolks

3 Tablespoons Sugar

Pour the topping over the crepes and bake in a preheated 350 F oven for 15 minutes.

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Crêpes with Apple Meringue

Again you begin with a batch of 10-12 basic crepes. Next you make a batch of spreadable applesauce. Using an eight-inch circular cake pan, you alternate layers of crepes and applesauce, finishing with a crepe. Finally, you spread the meringue over the top and bake in a 300 F oven.

Difficulty:

Moderate

Preparation Time:

60 Minutes

Cooking Time:

15 Minutes at 300 F

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Apple Sauce Ingredients:

1 Pound of Apples

4 Tablespoons of Unsalted Butter

¼ Cup of Sugar

¼ Teaspoon of Cinnamon

1 Tablespoon of Lemon Juice

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Instructions:

  1. Peel and core the apples and cut them up into quarters.
  2. Melt the butter in a heavy saucepan.
  3. Add the apples and sprinkle them with the sugar and cinnamon.
  4. When the apples get soft, add one tablespoon of the lemon juice and mash them with a fork or potato masher to form a lumpy but spreadable sauce.
  5. Using an eight-inch in diameter buttered baking dish, alternate layers of crepe and thinly spread applesauce finishing up with a crepe on top.
  6. Preheat the oven to 300 F while you make the meringue.

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Meringue Ingredients:

2 Egg Whites

5 Tablespoons Powdered Sugar

1 Teaspoon Lemon Juice

Whip the ingredients together until the mixture forms stiff peaks and then spread it evenly over the layered crepes,

Bake in a 300 F oven until the meringue is golden brown.

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How to Make Crepes.

Crepes Suzette

Layered Crepe Cake

More by this Author


Comments 1 comment

fordie profile image

fordie 4 years ago from China

Oh! Yes. Going to be making some of these. Thanks for sharing

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