Ingredients with Measurements:
- 1 cup all-purpose flour
- 2 eggs
- 1 1/2 cups milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 tbsp vegetable oil
- 4 slices bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup chicken broth
- 1/2 cup sour cream
- 1 tbsp flour
- Salt and pepper to taste
Special equipment needed:
- Non-stick skillet
- Blender or whisk
- Mixing bowl
- Cutting board
- Chef's knife
Step-by-step instructions:
1. In a mixing bowl, combine the flour, eggs, milk, salt, pepper, paprika, garlic powder, and onion powder. Whisk or blend until smooth.
2. Heat a non-stick skillet over medium heat. Add the vegetable oil and swirl to coat the pan.
3. Pour 1/4 cup of the batter into the skillet and swirl to coat the bottom of the pan. Cook for 1-2 minutes until the edges start to curl up. Flip and cook for another 30 seconds. Repeat with the remaining batter.
4. In the same skillet, cook the bacon until crispy. Remove from the pan and set aside.
5. Add the onion and garlic to the skillet and cook until softened, about 3-4 minutes.
6. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
7. In a small bowl, whisk together the chicken broth, sour cream, and flour.
8. Add the broth mixture to the skillet and stir to combine. Bring to a simmer and cook until thickened, about 5-7 minutes.
9. Add the cooked bacon to the skillet and stir to combine. Season with salt and pepper to taste.
10. To assemble, place a palacsinta (crepe) on a plate and spoon some of the spinach and bacon mixture onto one half. Fold the other half over the filling and repeat with the remaining palacsintas.
- Time:
Preparation time: 20 minutes
- Cooking time: 30 minutes
Temperature:
- Skillet: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 362
- Fat: 17g
- Carbohydrates: 34g
- Protein: 17g
Substitutions for ingredients:
- Milk: can be substituted with almond milk or soy milk
- Chicken broth: can be substituted with vegetable broth or water
- Sour cream: can be substituted with Greek yogurt or heavy cream
- Spinach: can be substituted with kale or Swiss chard
Variations:
- Add diced tomatoes or roasted red peppers to the spinach and bacon mixture for extra flavor.
- Use ham or sausage instead of bacon.
- Top with grated cheese or chopped herbs before serving.
Tips and tricks:
- Make the palacsintas (crepes) ahead of time and store in the refrigerator until ready to use.
- Use a non-stick skillet to prevent the palacsintas from sticking.
- If the batter is too thick, add a little more milk to thin it out.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or in a skillet over low heat until heated through.
Presentation ideas:
- Serve on a plate with a sprinkle of chopped herbs on top.
Garnishes:
- Chopped fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Green beans with garlic and lemon
- Mixed greens salad with a vinaigrette dressing
Troubleshooting advice:
- If the palacsintas are too thick, add a little more milk to the batter.
- If the palacsintas are sticking to the skillet, make sure the skillet is well-oiled and non-stick.
Food safety advice:
- Make sure the chicken broth is heated to a simmer before adding it to the skillet.
Food history:
- Hortobágyi palacsinta is a traditional Hungarian dish made with savory crepes filled with meat and vegetables.
Flavor profiles:
- Savory, smoky, and slightly tangy.
Serving suggestions:
- Serve hot as a main dish for lunch or dinner.
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Region: Hungarian