Dairy-Free Hungarian Palacsinta
Elevate your crepe game with this **Dairy-Free Hungarian Palacsinta**, a delightful twist on the beloved Hungarian classic. Perfectly thin and tender, these dairy-free crepes are made with almond milk and a touch of vanilla, creating a subtly sweet base that pairs beautifully with both sweet and savory fillings. With just a handful of simple ingredients like all-purpose flour, eggs, and vegetable oil, this recipe is easy to whip up in just 30 minutes. Whether you fill them with fruit jams, dairy-free chocolate spreads, or savory options like sautéed veggies, these crepes are as versatile as they are delicious. Ideal for breakfast, dessert, or even a light dinner, this recipe serves as a crowd-pleaser for anyone seeking a lactose-free treat inspired by authentic Hungarian cuisine.
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.5 cups unsweetened almond milk
- 2 units large eggs
- 2 tablespoons vegetable oil
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon extra oil
Instructions
In a mixing bowl, combine the flour, eggs, almond milk, vegetable oil, sugar, vanilla extract, and salt.
Whisk the ingredients together until well mixed and smooth. The batter should be quite thin, similar to heavy cream.
Let the batter rest for about 10 minutes to allow the gluten to develop and air bubbles to release for smoother palacsinta.
Heat a non-stick skillet over medium heat and lightly coat it with a bit of extra oil using a brush or paper towel.
Pour approximately 1/4 cup of the batter into the center of the pan. Immediately tilt and rotate the pan in a circular motion to spread the batter to the edges.
Cook until the edges start to lift and the underside is light brown, about 2 minutes. Flip the palacsinta using a spatula and cook for another 30 seconds to 1 minute.
Transfer the cooked palacsinta to a plate and repeat with the remaining batter, re-oiling the pan as needed.
Serve the palacsinta warm, filled with sweet options like jam, fruit compote, or dairy-free chocolate spread, or savory fillings such as sautéed mushrooms or spinach.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.1 g | 71% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 110.8 g | 40% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 14.6 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 740 mg | 57% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 305 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
