Recipe: Túrós palacsinta – Hungarian cottage cheese crepes with raisins

There are many variations of this lovely crêpe recipe in probably all countries in eastern and central Europe. In Poland it is called “Naleśniki z Serem i Rodzynkami” and in Russia: Nalisniki (налесники).

You might have noticed that beside several Swedish recipes this blog also have some Hungarian recipes. The reason is because my wife’s parents emigrated from there to Sweden and brought with them tons of delicious traditional recipes.

Pancakes are one of those kind of recipes where there seem to be endless of variations all across the world. Just look at the list I made with now 75 different pancakes around the world. I wish I had time to taste my way around the world just eating pancakes 🙂

The latest addition to the list of pancakes around the world is this delicious hungarian crepe with cottage cheese and raisins – Túrós palacsinta (direct translation: with cottage cheese pancakes)

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Recipe: Túrós palacsinta - Hungarian cottage cheese crepes with raisins

Course

Dessert

Cuisine

Hungarian

Prep Time

45 min

Cook Time

15 min

Passive Time

15 min

Servings

Ingredients

Pancakes

• 600 ml milk
• 200 g flour
• 2 tbsp powdered sugar
• 1 pinch salt
• 4 eggs

Filling

• 500 g cottage cheese
• sour cream just enough to make the mixture with cottage cheese easy to spread but not runny
• 50 g powdered sugar
• 50 g raisins
• zest from half a lemon optional
• 1 tsp lemon juice optional
• 1 tsp vanilla powder optional

Course Dessert Cuisine Hungarian Prep Time 45 min Cook Time 15 min Passive Time 15 min Servings Ingredients Pancakes 600 ml milk 200 g flour 2 tbsp powdered sugar 1 pinch salt 4 eggs Filling 500 g cottage cheese sour cream just enough to make the mixture with cottage cheese easy to spread but not runny 50 g powdered sugar 50 g raisins zest from half a lemon optional 1 tsp lemon juice optional 1 tsp vanilla powder optional

Instructions

Pancakes

1. Mix the pancake batter
2. Butter two pans and heat to medium high (it will go much quicker than using just one pan..)
3. Use a ladle to add just enough batter to cover the pan after tilting it, fry on rather high temperature for a few seconds then flip and fry a couple of more seconds on the other side. The pancake only need to firm up and get some light brown coloring
4. Stack the pancakes on a plate until they are all done, then set aside while you prepare the rest. You can of course also use leftover pancakes for these crêpes
5. Heat up the oven to 175°C (350°F)

Filling

1. Start with squeezing out any liquid from the cottage cheese
2. Mix with all the remaining ingredients and lastly add as much sour cream as is necessary to get a consistency easy enough to spread but that is not too runny

Assemble

1. Add a heaping tablespoon of filling to a pancake and spread it out evenly
2. Fold in the sides a little, then roll it together. Place in the oven form and repeat for the remaining crêpes (should be sufficient for 10 crêpes)
3. Bake for 15 min in the oven

Here are some other recipes related to pancakes:

• Florentine style crepes pancakes filled with spinach and ricotta
• Swedish fattiga riddare (similar to french toast)
• Swedish ugnspannkaka / oven pancake with pork
• Swedish potato pancakes with fried pork (raggmunk med fläsk)
• Cottage cheese fluffy pancakes
• Fluffy American Pancakes