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)
Recipe: Túrós palacsinta - Hungarian cottage cheese crepes with raisins
- 600 ml milk
- 200 g flour
- 2 tbsp powdered sugar
- 1 pinch salt
- 4 eggs
- 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
- Mix the pancake batter
- Butter two pans and heat to medium high (it will go much quicker than using just one pan..)
- 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
- 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
- Heat up the oven to 175°C (350°F)
- Start with squeezing out any liquid from the cottage cheese
- 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
- Add a heaping tablespoon of filling to a pancake and spread it out evenly
- 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)
- Bake for 15 min in the oven
Here are some other recipes related to pancakes:
Try to put some soda in the Crapes just before frying them, the mixture becomes a bit lighter rather too stiff.
You can add some Vanilla powder or Vanilla sugar to the filling for aroma and taste, also goes well with the raisins.
You can also add 1 or 2 egg yolks to the filling, that gives it a nice color also. Forget the sour cream, never heard of that! Instead use the egg yolk for making the mixture more smooth, you won’t regret it.
Why on earth would you want to bake the Crapes?
Just let the cheese get to room temperature so it won’t cool down the Crapes. But if you really want to put them in the oven, just do 200⁰ to keep them warm till serving, not 350⁰ to bake them more. Baking them will dry out the Crapes. If you want to serve them topped with ice cream and some fruits? In that case you can just warm up the filling separately without the yolk (that would cook it).