Hungarian Desserts - Layered Crepes (Rakott Palascinták)
Hungarian Layered Crepes
What are Crepes Suzette?
- Crêpe Suzette - Wikipedia, the free encyclopedia
- Crepes Suzette, History of Crepes Suzette, Crepes Suzette Recipe, History and Recipe for Crepes Suze
Probably the most famous crepe dish in the world. In a restaurant, a crepe suzette is often prepared in a chafing dish in full view of the guests.
Hungarian Layered Crêpes (Rakott Palacsinták)
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 .
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.
Uses 10-12 crêpes, 7-8 inches in diameter.
For the recipe for making crepes, see Hungarian Desserts Crepes
15 Minutes at 350 F
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
- Preheat the oven to 350 F.
- Soak the breadcrumbs in the milk and squeeze out the excess.
- Mix the butter, sugar and egg yolks with a whisk until foamy.
- Add the sour cream and whip two more minutes.
- Then add the raisins and soaked breadcrumbs.
- Whip the egg whites until stiff and then gently fold them into the batter.
- Fill each of the crepes with the filling mixture and roll them
- Butter an 8-inch by 12-inch baking dish and place the rolled crepes in it in one layer.
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.
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.
15 Minutes at 300 F
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
- Peel and core the apples and cut them up into quarters.
- Melt the butter in a heavy saucepan.
- Add the apples and sprinkle them with the sugar and cinnamon.
- 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.
- Using an eight-inch in diameter buttered baking dish, alternate layers of crepe and thinly spread applesauce finishing up with a crepe on top.
- Preheat the oven to 300 F while you make the meringue.
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.
How to Make Crepes.
Layered Crepe Cake
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