Low Carb Hungarian Palacsinta
Indulge in the classic Hungarian Palacsinta, reinvented with a low-carb twist! Perfect for keto enthusiasts or those seeking a healthier option, these delicate crepes are made with almond and coconut flour for a gluten-free base, while eggs and heavy cream lend richness and pliability to the batter. Ready in just 30 minutes, this versatile dish can be customized as sweet or savory—think sugar-free jam and berries for breakfast or smoked salmon and cream cheese for a satisfying dinner. Lightly cooked in butter or olive oil for a golden, crispy edge, these crepes are thin, tender, and utterly delicious. Whether you're embracing a low-carb lifestyle or simply exploring new flavors, this Hungarian-inspired recipe is a flavorful, crowd-pleasing indulgence you'll want to make again and again!
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Recipe Information
Ingredients
- 1 cup almond flour
- 2 tablespoons coconut flour
- 3 large eggs
- 1 cup heavy cream
- 0.5 cup water
- 2 tablespoons unsalted butter
- 0.25 teaspoon salt
- 0.5 teaspoon vanilla extract (optional, for sweet variation)
- for cooking olive oil spray or additional butter
Instructions
In a large bowl, combine almond flour, coconut flour, and salt. Mix well to ensure the flours are evenly distributed.
In a separate bowl, beat the eggs together with the heavy cream and water until well combined.
Melt the butter in a small saucepan or microwave and allow it to cool slightly.
Gradually add the melted butter into the egg mixture, whisking constantly to incorporate.
Slowly pour the wet ingredients into the dry ingredients, stirring until the batter is smooth and free of lumps. If making a sweet version of Palacsinta, add vanilla extract at this stage.
Lightly grease a non-stick frying pan with olive oil spray or a small amount of butter and place over medium heat.
Pour approximately 1/4 cup of the batter into the pan, tilting the pan in a circular motion to spread the batter evenly to a thin round layer.
Cook for about 2-3 minutes, or until the edges start to lift and the bottom is golden brown and set. Flip carefully using a spatula and cook the other side for an additional 1-2 minutes.
Transfer the cooked Palacsinta to a plate and cover to keep warm. Repeat with the remaining batter.
Serve warm with your choice of filling. For a sweet Palacsinta, consider fillings like sweetened cream cheese, berries, or sugar-free jam. For a savory option, use fillings such as spinach and feta or cream cheese and smoked salmon.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.2 g | 226% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 860 mg | 287% | |
| Sodium | 789 mg | 34% | |
| Total Carbohydrate | 34.5 g | 13% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 6.1 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 348 mg | 27% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1088 mg | 23% | |
*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.
