Palacsinta Americana (Sweet Pancakes)
Recipe from Jeremy Salamon
Chef Jeremy Salamon, founder of Agi's Counter in Brooklyn, presents his "Palacsinta Americana"—a delightful fusion of Hungarian tradition and American flair. Inspired by his grandmother Agi's vibrant gatherings, these crêpes transform into a DIY party where guests can customize their own sweet creations. Salamon's version offers a versatile base, encouraging indulgence with toppings like fresh farmer's cheese, candied walnuts, chocolate sauce, cinnamon sugar, caramel sauce, fruit compotes, and whipped cream. This recipe is featured in his cookbook, "Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table," reflecting his commitment to honoring and reinventing his culinary heritage.
30 minutes
40 minutes
4
What You'll Need
Ingredients
For the Crepes
- 4 cups all-purpose flour
- 4 cups whole milk
- 1¾ cups cold seltzer
- 8 large eggs
- 1½ tablespoons pure vanilla extract
- Kosher salt
- Unsalted butter, for greasing
Toppings
- Fresh cheese
- Syrupy walnuts
- Chocolate rum sauce
- Cinnamon sugar
- Fruit compotes or jams
- Cherry caramel
- Whipped cream
Directions
Step 1
In a large bowl, whisk together the flour, milk, seltzer, eggs, vanilla, and a big pinch of salt. Cover and let the batter rest in the refrigerator for 30 minutes.
Step 2
Set an 8-inch crepe pan or your Mini Always Pan Pro over medium-high heat. Add a small scoop of butter, tilting the pan to coat the surface.
Step 3
Ladle the batter onto the pan, swirling to evenly cover the surface. If needed, add a little more batter to ensure full coverage. Cook for about 2 minutes, until the edges begin to lift from the pan.
Step 4
Using a spatula—or your fingers, like Grandma Agi—flip the crepe and cook for less than a minute on the other side. The crepe should be golden brown with crater-like spots. The first crepe is usually a tester, so don’t worry if it doesn’t turn out perfectly.
Step 5
Repeat with the remaining batter to make about 12 crepes, stacking them on a plate as they’re done. Serve warm with any or all of the suggested toppings. Palacsinta are best enjoyed the same day.
Jeremy Salamon
Jeremy Salamon is a James Beard–nominated chef and owner of Agi's Counter in Brooklyn, recognized in Bon Appétit's Best New Restaurants list in 2022 and awarded a Michelin Bib Gourmand in 2023. He has worked at esteemed establishments like Locanda Verde, Prune, Buvette, and Via Carota, and served as executive chef at The Eddy and Wallflower.
