Does anyone like mustard pancakes?!
Does anyone like mustard pancakes?
My aunt eats them EVERY DAY, and I tried it, and it's GROSS. How can she eat that?
Answers:
I've never had it, but doesn't sound that bad. I ate pancakes with meat. That is really good
Central European Recipes-HUNGARIAN
Pancakes Hortobágy
from Gundel's Hungarian Cookbook
12 crêpes
veal p?rk?lt
2 cups sour cream
1/4 cup flour
Veal P?rk?lt Crêpe Filling:
8 tablespoons lard
1 cup chopped onion
4 teaspoons paprika
1 1/4 cups green pepper, diced
1 large fresh tomato, diced
salt to taste Simple Crêpes
2 eggs
3/4 cup milk
1 1/2 cups semolina flour
3/4 cup milk or soda water
salt
1/2 cup lard
Yield: 9-12 crêpes
Crêpes
To obtain a very thin crêpe, mix the cold milk, pinch of salt and eggs with a wire whisk, slowly adding the flour and keep on mixing. When the dough is very smooth, add more milk or soda water until a cream-like consistency is obtained.
Melt the lard in a small saucepan. Heat a well-cleaned crêpe pan. Add 1/2 teaspoon of lard to the crêpe pan and swirl to coat the pan. Pour the rest of the lard back into the saucepan. Pour about 1/2 cup batter into the hot crêpe pan, swirl it around, fry over high heat, shaking the pan all the time. The batter should separate from the pan. Fry for 5 seconds longer, then turn and fry the other side, too.
If the crêpe breaks or doesn't stay together, add an egg or flour to the mixture. If it is too thick, thin with soda water. Stir the mixture before adding it to the hot crêpe pan between crêpes to prevent the flour settling out. If the crêpes are sticking, possible reasons are the lard was not hot enough, the quantity of lard was inadequate, or the crêpe pan was not properly cleaned.
P?rk?lt Filling
The onion should be slightly browned to a light yellow color. Reduce the heat, add the paprika, stir it rapidly, then add the meat and salt, browning the meat while stirring it. When the meat is well browned, add a small amount of water or stock, spices and herbs.
Cover the pot and simmer the p?rk?lt. Stir occasionally. If necessary, add more liquid, but very sparingly. Do not boil the meat; it should be almost fried. When the meat begins to soften, add the green pepper and tomatoes, and simmer until the meat is tender. Remove the meat from the sauce and chop it up finely. Add 1/3 of the sauce to the chopped meat and add the sour cream; cook this until the consistency is pasty.
The Pancake
Divide this paste and place it on each pancake, fold two edges over the filling, then roll up. Mix the flour and sour cream into the sauce and bring it to a boil. Strain the sauce over the filled pancakes. When chicken p?rk?lt is used as a filling, this is called palacsinta in Hungarian.
Yield: 6 servings