Shared by Jeremy Salamon
Shared by Jeremy Salamon
Palacsinta (Hungarian Crepes)
Yield: 12 servingsTime: 1 hour 15 minutes, plus 30 minutes resting
Palacsinta (Hungarian Crepes)
Yield: 12 servingsTime: 1 hour 15 minutes, plus 30 minutes restingFamily Journey
BudapestViennaNew York City
Boca Raton, FLNew York City
When Jeremy Salomon opened his modern Hungarian-inspired restaurant Agi’s Counter in Crown Heights four years ago, he never imagined how many of his neighbors would fall in love with palacsinta and ask for the dish by name. The Hungarian crepes are made with seltzer, and are eggier and spongier than French crepes.
They were an inseparable part of his childhood growing up in Florida. His grandmother Agi, who he named the restaurant after, was born in Budapest and came to the U.S. after the Hungarian Revolution of 1956. She could flip the thin pancakes with her bare hands and would serve them alongside a selection of sweet and savory fillings or toppings — cheeses, nuts, chocolate syrup, and jam.
While Jeremy and his brother Jordan enjoyed their palacsinta, Agi would pop in a VHS copy of “Mary Poppins” for them to watch. She played the grandma card hard, he explains, and was the type of woman to wear a leopard moo moo, house slippers, and pearls — and she always carried a purse with her. When Jeremy opened Agi’s Counter, she wasn’t able to attend in person, but he called her on FaceTime and she joined him on the red carpet.
Today, Jeremy and his team turn out approximately 1000 palacsinta a week, serving them from 10 a.m. to 9 p.m. His toppings change seasonally, ranging from figs stewed in port to cherry caramel, walnuts in syrup, and fresh cheese. You can use whatever you like or have on hand.
As for how you eat them, Jeremy writes in his cookbook “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table,” “The way you ‘csinta’ says a lot about you.” You can roll them up, serve them open face, fold them, or drape them like kerchiefs as Jeremy does. No matter the presentation, Jeremy recommends finishing it with powdered sugar — like grandma Agi did.
Cooking notes: Jeremy’s stewed fig recipe also works well with plums, apricots, or peaches. When using any of these fruits, cook the entire amount at once. If you’re using a different topping, skip to Step 4 of the recipe.
This recipe was shared by Jeremy Salamon. Read more about his family in "Preserving a Grandmother’s Hungary" and try his recipes for nokedli (fresh pasta), chicken paprikas, Czech mate cocktail, and chocolate fizz drink.
Ingredients
- 2 large eggs
- 1 cup milk, divided
- 1 cup all purpose flour
- ¼ teaspoon fine salt
- ¼ teaspoon vanilla extract
- A splash of seltzer
- Clarified butter for coating pan*
For the sticky fig Jam:
- 1 ½ pounds fresh figs, cleaned and halved
- ½ cup granulated sugar
- ½ cup water
- 1 cup ruby port
- 2 tablespoon honey
- 1 vanilla bean, split
Other traditional fillings:
- Candied Nuts
- Apricot Jam
- Cinnamon Sugar
- Dried Fruits
- Chestnut Puree
- Sour Cream and/or Whipped Cream
Preparation
Step 1
Make the fig jam: In a small rondeau pan or shallow pot, add sugar and water and boil, uncovered, on medium-high heat for about 10 minutes, until a light amber caramel forms. Avoid stirring the mixture to prevent crystallization.
Step 2
Deglaze with port and cook over medium-high heat for about 5 minutes, stirring occasionally, until the alcohol has evaporated.
Step 3
Add in half of the cut figs along with the vanilla, and honey. Cook uncovered for 15-20 minutes on medium-high heat until thick and sticky, stirring occasionally. Fold in the rest of the cut figs. Take off heat and let cool completely before serving.
Step 4
Prepare the crepes: In a medium bowl, beat the eggs together. Add ⅓ of the milk and all of the flour and beat until combined (the thick consistency will help eliminate lumps). Add the remaining milk, salt, and vanilla and whisk to combine. Let sit for 30 minutes, then loosen the batter with a splash of seltzer, just before cooking.
Step 5
Heat a small nonstick or well-seasoned cast iron skillet over medium heat. Lightly grease with clarified butter, using a paper towel to wipe out the excess. Hold the pan's handle in one hand and pour in 3 to 4 tablespoons of the batter (a scant ¼ cup), swirling and tilting the pan to spread batter in a thin, even layer to coat the bottom.
Step 6
Let cook until the sides of the crepe begin to peel off the pan, about 2 min. Using a thin spatula, lift one edge of the crepe and flip. Or, if you’re feeling brave, use your fingers to flip the crepe like grandma Agi. Cook on the second side for less than a minute, then transfer to a plate. Repeat with remaining batter.
Step 7
To recreate the palacsinta at Agi’s Counter, gently crumple the crepe to form peaks and valleys. Top it with sticky fig jam, a slice of cold butter, and a dusting of icing sugar. For a more traditional plating, fill the crepes with desired fillings and roll into logs. Finish with a dollop of sour cream and/or whipped cream and powdered sugar.
Store fig jam in an airtight container in the refrigerator for up to 2 weeks.
