Low Sodium Hungarian Palacsinta
Discover the lighter side of traditional European cuisine with this delightful recipe for Low Sodium Hungarian Palacsinta. These delicate, paper-thin crepes are crafted with a blend of all-purpose flour, eggs, milk, and a hint of vanilla, making them irresistibly light and flavorful without relying on added salt. Perfect for those watching their sodium intake, this version stays true to the authentic texture and taste of Hungarian palacsinta while offering a heart-healthy alternative. With a quick 10-minute prep and just 20 minutes of cooking time, these crepes come together effortlessly, making them ideal for breakfast, brunch, or dessert. Pair with low-sodium fillings like fresh berries or a light dusting of powdered sugar for a sweet yet wholesome indulgence. Whether you're hosting guests or treating yourself, this recipe ensures a satisfying and healthy twist on a beloved classic!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1.25 cup milk
- 2 large eggs
- 2 tablespoons vegetable oil
- 0.5 teaspoon vanilla extract
- 1 tablespoon sugar
- 0.5 teaspoon baking powder
- 0.25 cup water
- 2 tablespoons unsalted butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, sugar, and baking powder.
In a separate bowl, beat the eggs and mix in the milk and water.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to combine until smooth.
Add the vegetable oil and vanilla extract to the batter and mix well until fully incorporated.
Let the batter rest for about 5 minutes to allow the flour to absorb the liquid and ensure a smooth consistency.
Heat a non-stick skillet over medium heat and lightly grease it with a small amount of unsalted butter.
Pour approximately 1/4 cup of batter into the skillet, tilting it in a circular motion to spread the batter evenly across the bottom.
Cook for about 2 minutes or until the edges start to lift and small bubbles form in the center.
Carefully flip the palacsinta using a spatula and cook for another 1-2 minutes on the other side until lightly golden.
Transfer the cooked palacsinta to a plate and cover with a clean kitchen towel to keep warm.
Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve the palacsinta warm with your favorite low sodium fillings or toppings, such as fresh fruits or a light sprinkle of powdered sugar.
Nutrition Facts
Calories |
1222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.9 g | 87% | |
| Saturated Fat | 24.7 g | 123% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 461 mg | 154% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 122.2 g | 44% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 28.0 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 464 mg | 36% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 753 mg | 16% | |
*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.
