Tuesday, November 18, 2014

Hungarian Crepe { Palacsinta }


Hungarian Crepe {Palacsinta}
serves : 12 crepes

Ingredients
125gm plain flour
2 eggs
1 sachet vanilla sugar
1 pinch of salt
250ml milk, cold
40gm butter, melted
vegetable oil, for greasing

Preparation

1) In a bowl, place flour, eggs, vanilla sugar and salt. Add in the milk gradually, mix until you get a smooth batter. Finally add in the melted butter (not hot) and mix well. Let it rest in the fridge for minimum of 30 minutes.

2) Once batter has rested, heat round non-stick frying pan with a little oil. Take a ladle and spoon approx a ladle of batter onto frying pan. Adjust the quantity of batter according to the size of frying pan. When the edge of the crepe starts to crisp, flip over and let it heat for few seconds and the crepe is ready. Repeat process until you finish the batter.


Sour Cream Pastry


Only 3 main ingredients to make this light tasting pastry. The only thing I would add is either salt or sugar depending on your choice of pie fillings. Can't get easier than this!

Sour Cream Pastry
via Maggie Beer
servings : I halved the recipe and yield 7-8 pcs. 8cm dia hand pies

Ingredients
250gm plain flour
200gm unsalted butter, chilled
125ml sour cream (used 12%, seems fine)

++ sugar, to taste , if using sweet filling
++ a pinch of salt, this will give pastry more depth in taste.

To make pastry
1) dice the butter, then pulse with the flour in a food processor / by hand until the mixture resembles fine breadcrumbs.
2) Add the sour cream and continue to pulse / knead until the dough starts to incorporate into a ball. Do not over mix or knead
3) Wrap the dough in plastic film and refrigerate for 20 minutes. Meanwhile pre-heat oven at 180°c
4
) Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.
5) Bake for 20-25 mins until golden brown.






Tuesday, November 18, 2014

Hungarian Crepe { Palacsinta }


Hungarian Crepe {Palacsinta}
serves : 12 crepes

Ingredients
125gm plain flour
2 eggs
1 sachet vanilla sugar
1 pinch of salt
250ml milk, cold
40gm butter, melted
vegetable oil, for greasing

Preparation

1) In a bowl, place flour, eggs, vanilla sugar and salt. Add in the milk gradually, mix until you get a smooth batter. Finally add in the melted butter (not hot) and mix well. Let it rest in the fridge for minimum of 30 minutes.

2) Once batter has rested, heat round non-stick frying pan with a little oil. Take a ladle and spoon approx a ladle of batter onto frying pan. Adjust the quantity of batter according to the size of frying pan. When the edge of the crepe starts to crisp, flip over and let it heat for few seconds and the crepe is ready. Repeat process until you finish the batter.


Sour Cream Pastry


Only 3 main ingredients to make this light tasting pastry. The only thing I would add is either salt or sugar depending on your choice of pie fillings. Can't get easier than this!

Sour Cream Pastry
via Maggie Beer
servings : I halved the recipe and yield 7-8 pcs. 8cm dia hand pies

Ingredients
250gm plain flour
200gm unsalted butter, chilled
125ml sour cream (used 12%, seems fine)

++ sugar, to taste , if using sweet filling
++ a pinch of salt, this will give pastry more depth in taste.

To make pastry
1) dice the butter, then pulse with the flour in a food processor / by hand until the mixture resembles fine breadcrumbs.
2) Add the sour cream and continue to pulse / knead until the dough starts to incorporate into a ball. Do not over mix or knead
3) Wrap the dough in plastic film and refrigerate for 20 minutes. Meanwhile pre-heat oven at 180°c
4
) Roll the chilled pastry out until 3 mm thick and cut to suit your chosen recipe.
5) Bake for 20-25 mins until golden brown.