My Hungarian grandmother has made this for us ever since we were kids...certainly not health food but maybe one of the tastiest things you'll ever eat! Make it for breakfast or dessert.

Recipe Summary

prep:
40 mins
cook:
30 mins
additional:
8 hrs
total:
9 hrs 10 mins
Servings:
5
Yield:
12 rolled pancakes
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Pancakes:
Almond Filling:
Chocolate Topping:

Directions

Instructions Checklist
  • Combine the flour and eggs and mix until smooth. Add the milk, soda water, vegetable oil, and salt and mix to combine; refrigerate the batter overnight.

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  • To make the pancakes, heat a lightly greased frying pan over medium heat. Remove the batter from the refrigerator and mix well. Pour 1/4 cup of the batter into the pan and cook the pancake for about one minute. Flip it over and cook for another minute, or until golden brown. Remove the pancake from the pan and place it on waxed paper. Repeat with the remaining batter, stacking the pancakes while keeping them separate with waxed paper.

  • To make the filling, combine the chopped almonds, 1/2 cup sugar, milk, vanilla extract, and rum (if desired) in a saucepan. Cook and stir over low heat until the sugar is dissolved and the mixture is creamy. Allow it to cool slightly before filling the pancakes.

  • For the chocolate topping, combine the water, 1/2 cup sugar, and chocolate in a saucepan and cook over low heat just until the chocolate melts. Remove the pan from the heat and add the margarine, stirring until melted and combined.

  • Spread 1 heaping tablespoon of almond filling onto each pancake, rolling them up and placing them on a platter. (You will have 10 to 15 total, depending on their size.) Pour the chocolate topping over the platter of rolled pancakes. If desired, warm the platter in a microwave for about 30 seconds before serving.

Nutrition Facts

873 calories; protein 15.1g; carbohydrates 98.7g; fat 47.4g; cholesterol 71.4mg; sodium 103.6mg. Full Nutrition
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Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/21/2009
In Budapest, we use Nesquik as a filler as well as various jams. The palacsinta recipe can be adapted to make savory meals as well. Another popular one in Hungary is Hortobagyi Palacsinta, a savory pancake stuffed with cooked seasoned chicken chopped fine, then rolled and covered in a paprka/sour cream sauce. The art and the versatility of the palacsinta is a lasting legacy from Hungarian kitchen! Thanks to contributor for helping spread the word! This recipe can be made as is or tweaked to unlimited variations! Read More
(70)

Most helpful critical review

Rating: 3 stars
01/18/2011
i gave a crepe party for 7 yesterday using this recipe. Made ab. 40 crepes, 30 of which i cooked on 1 side, wrapped into them pre-cooked foods like chicken, sausages, and spinach/cheese filling, and fried again. These were wrapped into a money-purse shape. the other 10 crepes i fried on both sides and rolled fried bananas and fresh cherries into them, then broiled them and served w whipped cream, chocolate syrup and nuts. here are my observations on this recipe, i.e., on the batter and the making of the pancakes. 1. the mixing instuctions did not work fo me. flour and egg create dry, had lumps that are very difficult to get rid of in the batter. in my 2nd batch i followed the conventional method by beating the egg first with milk then mixing the rest of ingredients in. 2. dont need to use this much oil. you can half the oil in this recipe and still not have any sticking to the pan so why add those calories. 3. the just- cooked crepes do not stick together even when fried just on one side so no need to bother with wax or parchment paper. much time saved. still i prefer this recipe over the eggier-tasting french crepes so i do recomend it and will use again. Read More
(40)
23 Ratings
  • 5 star values: 18
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/21/2009
In Budapest, we use Nesquik as a filler as well as various jams. The palacsinta recipe can be adapted to make savory meals as well. Another popular one in Hungary is Hortobagyi Palacsinta, a savory pancake stuffed with cooked seasoned chicken chopped fine, then rolled and covered in a paprka/sour cream sauce. The art and the versatility of the palacsinta is a lasting legacy from Hungarian kitchen! Thanks to contributor for helping spread the word! This recipe can be made as is or tweaked to unlimited variations! Read More
(70)
Rating: 5 stars
07/21/2010
whenever my hungarian grandma comes visits she always makes this for breakfast but she never uses soda water or vegetable oil (except when she makes it on the stove) and she doesnt put it in the refrigerater over night and its still fabulous! oh and another thing we just like to use sugar or jam Read More
(48)
Rating: 3 stars
01/18/2011
i gave a crepe party for 7 yesterday using this recipe. Made ab. 40 crepes, 30 of which i cooked on 1 side, wrapped into them pre-cooked foods like chicken, sausages, and spinach/cheese filling, and fried again. These were wrapped into a money-purse shape. the other 10 crepes i fried on both sides and rolled fried bananas and fresh cherries into them, then broiled them and served w whipped cream, chocolate syrup and nuts. here are my observations on this recipe, i.e., on the batter and the making of the pancakes. 1. the mixing instuctions did not work fo me. flour and egg create dry, had lumps that are very difficult to get rid of in the batter. in my 2nd batch i followed the conventional method by beating the egg first with milk then mixing the rest of ingredients in. 2. dont need to use this much oil. you can half the oil in this recipe and still not have any sticking to the pan so why add those calories. 3. the just- cooked crepes do not stick together even when fried just on one side so no need to bother with wax or parchment paper. much time saved. still i prefer this recipe over the eggier-tasting french crepes so i do recomend it and will use again. Read More
(40)
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Rating: 5 stars
04/12/2010
I am a Hungarian but grew in Germany and tried Palacsinta with many different fillings. I prefer them filled with home-made jam like apricot or strawberry!!!Germans make pancakes thicker an often fill it with ham (white) asparagus and Hollandaise sauce. Either way sweet or savory this is definitely worth a try! Read More
(24)
Rating: 5 stars
12/23/2010
I LOVE palacsinta my family fills the crepes with a filling made of cottage cheese sour cream sugar and raisins then srinkles them with sugar. Great fresh but I also love them the next day after being refridgerated!!!! So many memories of my great grandma this just brings me back! Read More
(19)
Rating: 5 stars
02/23/2010
My Grandma Fekete used to make these ALL the time when we were kids. We used just sugar and chocolate syrup - sometimes crushed walnuts - for the filling. So delicious hot or cold. I've never met a single person who didn't LOVE these! Read More
(16)
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Rating: 5 stars
03/31/2010
This is awesome! I love the Almond filling. Instead of vanilla I used almond extract to make the almond flavor more potent. I also let the almond filling cook a little longer on low heat to make it thicker. The chocolate sauce was so easy to make and I used butter. I also topped it with whipped cream. Read More
(14)
Rating: 4 stars
11/09/2010
Great recipe overall. I made this for my Hungarian husband and in-laws and they said it was good. The only difference in this and what they're used to is that their crepe was lighter. I think its because this recipe used oil and theirs used shortening. I will try it again using shortening and also a flavored cottage cheese. This was a great recipe and very rich and sweet. Thanks for posting! Read More
(14)
Rating: 5 stars
04/06/2010
We used to make this recipe with my Mom but instead of almonds we used walnuts. I must try it with the almonds. She said it called gundell pancake and in restaurants they serve it fired up. Read More
(12)