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Felföldi Sós Palacsinta (Salted Highland Crêpes)

Felföldi Sós Palacsinta (Salted Highland Crêpes)

M. Blakely

M. Blakely

I have no idea when Mother cut this recipe out of a Hungarian language periodical except that it would have to have been no earlier than 1957 & would have been in the USA. This was one of the dishes submitted to a "Race for the Golden Spoon," a cooking contest for area restaurants sponsored by the Central Catering Co. in Hungary. I've tried to make the recipe translation as accurate as possible.

Frozen crêpes are sold in Hungary just like frozen puff pastry or phylo dough is sold here. IF you can't get your hands on store-bought crêpes, make your own using a salty batter.

This recipe sounds very Hungarian and very scrumptious. Leave out the bacon, & it's also quite vegetarian.

Ingredients

  • crêpes (frozen)
  • cottage cheese (made from goat milk)
  • dill (fresh)
  • 1 egg
  • salt
  • bacon (Optional)

Instructions

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  • 1
    Thaw crêpes. If you're in a hurry, heat them in the oven for a few minutes.
  • 2
    Chop dill. Separate egg.
  • 3
    Mix together cottage cheese, dill, egg yolk, & a little salt.
  • 4
    Put filling in middle of each crêpe & roll up jelly-roll style. Place crêpes side by side in baking dish, flap side down.
  • 5
    Cover crêpes with sour cream.
  • 6
    If using bacon, slice into cubes & fry till crisp. Drain & sprinkle over crêpes.
  • 7
    Put pan & heat till crêpes are hot.

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