Rakott Palacsinta (Layered Crepes)
Rakott Palacsinta, a classic Hungarian dessert, takes traditional crepes to a new level with a layered presentation. This sweet pastry has been popular in Hungary since the 19th century, where crepes are layered with various fillings - walnuts, cocoa, jam - and then baked in the oven. The chocolate sauce crowns this mouthwatering dessert, making it a perfect choice for festive occasions or family gatherings. A true classic that showcases the sweet side of Hungarian gastronomy.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
To make the crepe batter, combine the flour, eggs, milk, sparkling water, and a pinch of salt in a bowl. Whisk until smooth.
2
Let the batter rest for 10-15 minutes. Then, heat a lightly oiled skillet over medium heat and cook 6-8 thin crepes.
3
For the fillings, mix the ground walnuts with 50 g of sugar. In a separate bowl, mix the cocoa powder with 30 g of sugar.
4
Start layering: place a crepe in a heatproof dish, spread with jam, then top with another crepe.
5
Sprinkle the next layer with the sugared walnuts, followed by another crepe.
6
Sprinkle the following layer with the cocoa-sugar mixture, and continue layering until all the crepes are used.
7
Spread the sour cream on the top layer, then bake in a preheated oven at 350°F (180°C) for 15 minutes.
8
Meanwhile, for the chocolate sauce, melt the dark chocolate with the milk and butter until smooth.
9
Pour the hot chocolate sauce over the baked crepes, then let it stand for a few minutes to allow the flavors to meld.
10
Slice and serve, garnished with powdered sugar or extra walnuts.
