This recipe for Hungarian palascinta or crepes is made kosher for Passover by swapping flour for matzah meal. It comes from Molly Bar- David’s 1964 book “The Israeli Cookbook: What’s Cooking in Israel’s Melting Pot.” The crepes are fried in a generous amount of butter making them a perfect treat for Passover.
Check out more Passover recipes.
Ingredients
4 eggs
1⅓ cup water
¼ teaspoon salt
¾ cup matzah meal
For the filling:
2 cups fromage blanc
3 tablespoons sour cream
2 tablespoons sugar
1 egg, beaten
1 lemon, zested
1 teaspoon vanilla extract
For frying:
2 tablespoons butter
4 tablespoons sugar
To serve:
Sour cream
Preparation
- Prepare the crepes: beat the eggs in a bowl. Add water, salt, and matzah meal, and beat to a smooth, uniform batter.
- Pour a small amount of the mixture into a greased pan, tilting it to cover the entire surface with a thin layer of batter.
- Cook over medium heat for about 2 minutes, until the top is set and no longer runny. Flip the crepe onto a clean kitchen towel. Repeat this process until you have a stack of crepes and the batter is used up.
- Prepare the filling: In a separate bowl, mix the fromage blanc, sour cream, sugar, beaten egg, lemon zest, and vanilla.
- Spread a spoonful of the filling in a thin and even layer over half of each crepe. Fold the crepe in half, then in half again, forming a triangle.
- Fry the crepes: heat a non-stick pan over medium heat and melt ½ tablespoon of butter, spreading it evenly. Sprinkle 1 tablespoon of sugar over the butter, then add 2 blintzes and fry until golden, about 2 minutes on each side. Remove to a plate and repeat the process with the remaining butter, sugar, and blintzes. Serve hot, alongside sour cream.