Sonkas palacsinta ham crepes recipe
Sonkas Palacsinta – Ham Crepes recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and does not represent the final look of a dish.
- Ingredients Crepes
- 3 eggs
- 1/8 cup sugar
- 1/2 teaspoon vanilla extract
- 1-1/2 cups milk
- 1 cup flour
- 2 Tablespoons butter
- Ham Stuffing
- 1/2 pound cooked ham, ground
- 1/2 cup sour cream
- Breadcrumb Coating
- 2 eggs
- 2 Tablespoons milk
From Dikki Van Helsand, the best little cook at 23 I’ve ever known. She was formidable 30 years ago. She has probably metamorphosed into Julia or Martha unless you can think of someone finer.
Place eggs, sugar and vanilla in electric blender; cover and run on low speed for a few seconds. Add milk slowly while still running on same speed. Add flour in same manner at same speed. Melt butter and add slowly to mixture at same speed. Let rest 30 minutes.
Using a small Tefloncrepe pan, tip pan and slowly pour in batter just to coat bottom of pan. Tilt the pan so the batter will spread completely over the entire bottom; brown one side, flip, brown other. Carefully stack crepes on plate with second brown side up. (Brush pan with oil occasionally.)
Stir ham stuffing ingredients well into a consistent texture. Spread 1 teaspoon, rounded, of ham filling on top of one crepe. Keep at least 1 inch from the edge. Roll up and tuck in corners. Do likewise with all.
Prepare breadcrumb coating: blend milk and eggs together, then place flour, egg mixture, and crumbs in separate containers in that order in a row. Take each pancake and cover well with flour, then egg, then roll in crumbs. Fry in cooking oil until puffy and golden brown on all sides. Fry slowly.
Serve with sour cream topping or creamed spinach topping.
Serves:A family of 4
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