This is cookpad member Zsofias hungarian meat stuffed pancake recipe made with california farm ingredients. She calls it hortobagyi husos palacsintas. I call it delicious, because it was. Zsofia, köszönöm, thank you.I used the breastmeat from a whole young frozen chicken, deboned, ribs removed, ended up with over a pound of meat, skin included.Note: this recipe calls for paprika paste. There is lots of salt in Hungarian paprika paste, so I did not add salt. And hungarian chicken bouillion cubes called Maggi tyjukhusleves have lots more salt than american cubes, so I used Knorr chicken bouillion.Also, Hungarian flour has 80% more protein than american all purpose flour and 30% more protein than my farm made spelt flour, so I made my 10% protein spelt flour and added 3% protein with wheat gluten powder to arrive at 13% protein hungarian flour.Hungarian sour cream is twice as thick as american sour cream. So I mixed half sour cream with half fresh heavy cream.And, the real secret is the chicken. There are only 900 Hungarian Golden chickens in North America, mostly in Canada, not available for sale, but you can make your own chicken taste like them by soaking your cut up chicken pieces in buttermilk for half an hour.#GlobalApron24

This recipe makes your crepes nice and fluffy!

Find more recipes at nobleyes.comMeal: Banana Crepes (Russian Blinis) with Fruit FillingsCooking time: 20-30 minutesDifficulty: mediumLeftovers: No, but if you cooked more batter than needed, you can either fry more crepes or leave the batter overnight in the fridge for tomorrow.Please note: All terms of storage are approximate, as all kitchen equipment is different. We do not take responsibility for your cooking, food storing and other experiences!

These are delicious, they are a thinner version of pancakes and they are way sweater. Crepes are originally from Brittany in France!!

I just felt like wrapping various fillings.This recipe uses yeast, but it shouldn't cause your crepe to rise or double in size. When the surface of the yeast mixture starts to bubble it's ready. Even if you spread these crepes really thinly they'll still end up nice and fluffy, so don't worry. Conversely, if you make them too thick, they may become too fluffy. Recipe by satosayo

The French " Crepe " word for a very thin pancake.if you want to make sweet , prepare this recipe adding 2 tablespoons sugar to the batter. You can sacked and wrap in a plastic bag or foil in the freezer for 3 months . Just place plastic wrap between crepes to be frozen will make it easier to separate them to thaw. This recipe make 12-13 small crepes

This recipe was given to me by my grandmother, really good, light and tasty dish. Quick to make and can be either savory to serve on brunch or lunch or sweet, to be served on breakfast, brunch or just as a sweet snack in the afternoon. The recipe really renders a lot of crepes so make sure to measure accordingly, and depending on the pan/ scale of ingredients the number of crepes can vary. Enjoy :)

This is a standard Brazilian snack. It's sold on the roadside. This time, I made a sandwich with condensed milk and coconut, but the dough isn't sweet, so you can make it savory as well. I recommend scrambled eggs and melted cheese!Try to make the crepes as thin as possible without making holes so that they'll be soft.If there's not enough water, the dough will become crumbly and harden when cooked. Recipe by Radorin

These crepes are in between a crepe and a pancake in thickness : )

#crepes # baked #cottage cheese

These crepes with spiced strawberries will please even the most demanding palates with their sweet, tangy flavor mixed with the smooth texture of extra virgin olive oil from Spain.