Recipes Breakfast and Brunch Crepes Sweet Grandma Irena's Palacsinta (Hungarian Crepes) 4.7 (23) 19 Reviews 3 Photos 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. Submitted by Michele Avissar-Whiting Updated on August 10, 2021 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Trending Videos Close this video player 3 Prep Time: 40 mins Cook Time: 30 mins Additional Time: 8 hrs Total Time: 9 hrs 10 mins Servings: 5 Yield: 12 rolled pancakes Jump to Nutrition Facts Ingredients Pancakes: 2 cups all-purpose flour 2 eggs 1 cup milk 1 cup soda water ½ cup vegetable oil 1 pinch salt Almond Filling: 1 cup chopped almonds ½ cup white sugar ¼ cup milk ¼ teaspoon vanilla extract 1 ½ teaspoons rum (Optional) Chocolate Topping: ¼ cup water ½ cup white sugar ½ cup chopped bittersweet chocolate 2 tablespoons margarine Directions 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. 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. I Made It Print Nutrition Facts (per serving) 873 Calories 47g Fat 99g Carbs 15g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 5 Calories 873 % Daily Value * Total Fat 47g 61% Saturated Fat 11g 54% Cholesterol 71mg 24% Sodium 104mg 5% Total Carbohydrate 99g 36% Dietary Fiber 5g 19% Total Sugars 55g Protein 15g 30% Vitamin C 0mg 0% Calcium 140mg 11% Iron 4mg 20% Potassium 403mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved