Prep 40 mins
Cook 1 hr
I always get this at our favorite local French restaurant, Paulette's, so I absolutely had to figure out a recipe for it. I use French crêpes (my specialty!), though traditional Hungarian palacsinta are a little different, I think. It takes a little bit of time to make, unless you have the crêpes already made, but it is so completely worth it! I found the actual recipe from the restaurant, and the sweet mustard sauce is from there. I cut it down from like, a gallon, which is why some of the measurements are so small. The sauce is absolutely delicious though!
For the crepes
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 3 tablespoons butter, melted
- 1 tablespoon sugar
- 1⁄2 teaspoon salt
For the filling
- 1⁄2 lb cooked ham, ground (I just use regular processed deli ham, then stick the slices in the food processor until it's ground)
- 1⁄2 cup sour cream
For the coating
- 1 1⁄2 cups breadcrumbs
- 2 eggs
- 2 tablespoons milk
- oil (for frying)
For sweet mustard sauce
- 1 cup mayonnaise
- 2 tablespoons white sugar
- 1 tablespoon yellow mustard
- 1⁄4 teaspoon prepared horseradish
- 1⁄2 teaspoon chives, chopped
- 1 dash lemon juice
- To make the crêpes: Whisk together all ingredients in a large bowl. Cover and chill for one hour.
- Heat an 8" skillet over medium heat. Grease it with cooking spray or a little oil, then spoon some batter in (I use a 1/4 cup measuring cup. It works perfectly), and quickly tilt in all directions so that batter covers bottom of skillet.
- Cook 2 minutes or until crêpe can be shaken loose from skillet. Turn crêpe, and cook about 30 seconds. Slide out of pan, and repeat until you've used up the rest of the batter, stacking crêpes with waxed paper in between each. Refrigerate until you're ready to fill them.
- To fill the crêpes: Mix ham and sour cream well.
- Spread at least 1 teaspoon (you'll know how much is right) of ham filling on top of one crêpe. Keep at least 1" from the edge of the crêpe.
- Roll up and tuck in corners, like rolling up a burrito. Repeat with all, until you're out of filling or crêpes (but you should have plenty crêpes).
- For the coating: Combine milk and eggs together. Place flour, egg mixture, and breadcrumbs in separate containers in that order in a row.
- Take each rolled-up crêpe, cover with flour, dip in egg mixture, then cover with breadcrumbs.
- Heat enough oil to pan fry (you don't want to deep fry, but you want enough to surround the crepe), over medium to medium-high heat, then stick each crêpe in and fry slowly until golden brown.
- Top with some honey mustard dressing, to taste.