Hungarian Palacsinta/Hungarian Pancakes
Delicate crepes filled with a vanilla cream cheese filling sautéed in an orange marmalade sauce and finished with a Cointreau flambé
Servings: 16 crepes
Ingredients
Crepe Batter:
- 1 cup all purpose flour
- 2 eggs
- 1/2 cup milk
- 1/2 cup water
- 1/4 tsp salt
- 2 tbsp melted butter
Vanilla Cream Cheese Filling:
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2 Tbsp sugar
- 1 Tsp vanilla extract
- 1 tsp lemon zest
Orange sauce:
- 2/3 cup orange marmalade
- 1/3 cup orange juice
- 2 Tbsp butter
- 1 Tbsp lemon juice
- 1 1/2 tsp lemon zest.
- ¼ cup Cointreau or orange-flavored liqueur
Instructions
- Place crepe batter ingredients in a blender in order given. Blend 30 seconds, stop and stir down sides. Blend 30-60 seconds until smooth . Or use an immersion blender
- I used an electric crepe maker but for the stovetop: Heat up a non-stick pan. Pour about 1/4 cup batter onto the pan and quickly swirl the pan to coat the entire surface. Let cook for 1-2 minutes or until edges are lifting up and dried. Do not flip. Remove to a dish and repeat with remaining batter.
- Blend filling ingredients with a spoon or handheld mixer until smooth.
- Combine ingredients in a saucepan over medium heat. Bring to a boil and continue to simmer until thickened to a honey-like consistency, 5-10 minutes. Keep warm.
Assembly:
- Spread each crepe, brown side up, almost to the edge with filling and roll. Lay seam side down in a non-stick skillet. Pour orange sauce over crepes and heat until sizzling. Flip once to get browning on both sides. Pour Cointreau over crepes, let heat for a minute then light with a lighter or match. Let burn until flame dies down.
- Serve immediately
