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Diós Palacsinta | Crepes with Walnut Filling

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Diós Palacsinta | Crepes with Walnut Filling
Diós Palacsinta | Crepes with Walnut Filling is a Hungarian dessert recipe covered in chocolate sauce.
  • 1½ c. finely diced or chopped walnuts
  • 1 c. sugar
  • ¼ c. whipping cream
  • ¼ c. raisins
  • pinch of cinnamon
  • 2 drops of vanilla extract, or ½ tsp. vanilla sugar
  • 2 tsp. grated lemon peel
  • 1 tbsp. apricot jam
  • 2 c. milk
  • 3 eggs
  • 1 tbsp. oil
  • 1½ c. flour
  • vegetable oil for frying
  • ¾ c. chocolate syrup
  • 2 tbsp. heavy whipping cream
  1. Mix sugar, cream, and walnuts in small saucepan. Cook until thickened. Add raisins, cinnamon, vanilla, lemon peel, and jam, and mix well. Spoon walnut mixture into a small bowl. Cover and let cool at room temperature.
  2. Beat together milk, eggs, and oil. Then beat in flour a little at a time. The batter should not be thicker than whipping cream. Let the batter rest at room temperature for 1 hour.
  3. While batter rests, get out a small skillet. Place the bottle of vegetable oil beside the skillet, so that you can reach it easily while cooking the pancakes. Have a heatproof plate ready to hold the crepes.
  4. Stir syrup and cream together in small saucepan. Cook over low heat, stirring occasionally. Cook 10 to 15 minutes or until sauce thickens somewhat.
  5. When the batter is ready, heat skillet over medium heat. Add a few drops of oil to skillet and tilt pan to coat it completely (or use a spatula to help coat the pan). Stir the batter and quickly pour 2 to 3 tbsp. batter into the skillet. It is best to use a small ladle for this purpose. Immediately tilt the skillet so the batter makes an even layer. The crepe will start forming tiny bubbles in a few seconds.
  6. After about 30 seconds, use a spatula to lift the edge of the crepe to make sure it is light brown underneath. Quickly turn the crepe over. Cook just a few seconds on second side.
  7. Remove to heat-proof plate and keep warm. Cook remaining batter.
  8. Spread about 2 tbsp. walnut mixture on one side of each crepe, and fold in quarters or roll up. Serve warm, topped with hot chocolate sauce.


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