ReceptnaptárIntegralne palačinke (wholemeal crêpes with curd cheese and fruit)
Palacinke are among the best-known sweets of the Balkans, and as in Hungary, almost everyone there loves them with quark. This more substantial version uses wholemeal flour, and the filling is quark with yoghurt and fresh fruit, so a portion provides 20 grams of protein. It holds its own at breakfast, not just as a dessert.
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Ingredients
Method
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- Whisk the flour, eggs, milk, water and salt into a lump-free batter and rest it for 10 minutes.
- Fry 8 thin pancakes in a lightly oiled pan.
- Mix the quark smooth with the yogurt, honey and vanilla.
- Spread the pancakes with the cream, scatter the fruit over and roll them up.
- They keep for 2 days in the fridge.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The 10-minute rest matters, because that is how long wholemeal flour takes to absorb the liquid, and it stops the pancakes tearing.
- The batter should be as runny as cream. If it thickens after resting, add a little more mineral water.
- Keep the pancakes warm, stacked on a plate and covered, and fill them just before serving so they don't go soggy.
Frequently asked questions
Can I freeze them?
Yes, unfilled pancakes separated with baking paper keep for 2 months in the freezer. The filling doesn't freeze well.
Can I make them gluten-free?
Yes, with a gluten-free flour blend or buckwheat flour, but the batter will be more fragile, so make smaller pancakes.
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