Hungarian Crepes with Creamy Peaches and Walnut Praline (Palacsinta)
This decadent dessert filled with whipped cream cheese with a crunchy praline and the juicy peaches makes this a perfect summertime treat!
Servings: 6
Calories: 406kcal
Equipment
- skillet, blender or food processor, baking sheet
Ingredients
Crepes: makes 12-14 crepes
- 2 free-range large eggs
- 1 1/2 cups milk (2% or 3% milk)
- 1 tsp vanilla
- 1 cup unbleached all purpose flour
- 1 tbsp sugar
- 2 tbsp melted unsalted butter
- 2 tsp unsalted butter or olive oil
- dash of salt
Walnut Praline:
- 1/2 cup raw fine sugar
- 1/2 cup chopped walnuts
Filling:
- 1/2 cup light cream cheese, room temperature
- 1 tbsp powdered sugar
- 1 tbsp Grand Marnier or Brandy (can substitute vanilla extract or maple syrup)
- 1 cup heavy cream
- 5 medium peaches, peeled, pitted and diced
- mint for garnishing
Instructions
Crepes:
- Beat eggs with a wire whisk in a large bowl until frothy, then blend in milk, and vanilla; and gradually add flour and continuing whisking to remove any lumps. Stir in sugar, melted butter and salt.
- Cover and refrigerator batter for a minimum of one hour or overnight. This allows the air bubbles to relax and release, as well this avoids the batter from lifting during cooking creating a soft thin tender crepe.
- Heat a non-stick crepe pan (or 10” fry pan is an option) over medium heat until hot. Lightly brush your pan with either oil or butter and pour ¼ cup of batter into pan, tilting and rotating the pan to coat the entire bottom.
- Cook until the top of crepe is dry and lightly browned on the edges, about 1 minute. Loosen the edges with a metal spatula and flip the crepe over. Cook the other side for about 15 seconds and check by lifting side of crepe and it should be lightly toasted.
- Add to warm flat dish and continue with remaining batter. Brush butter/vegetable oil to pan as needed.
Walnut Praline:
- Line a small baking sheet with aluminum foil and brush with soft butter and set aside. In a small skillet over medium heat, add and heat the sugar until it melts. Once it’s melted add the walnuts, stirring quickly to coat the walnuts, and once the syrup turns a light amber colour remove from the heat. Pour onto the baking sheet brushed with butter, and allow it to cool. Once cooled, break pieces into a blender or food processor and chop finely with some small pieces of walnut visible.
Filling:
- In a medium deep mixing bowl, add cream cheese and using a hand mixer, cream until fluffy. Beat in powdered sugar and grand marnier. Pour in heavy cream and whip until peaks form. Fold in two-thirds of diced peaches, leaving the remaining for garnishing.
- Place two crepes on each serving plate and add 2-3 tablespoons of the filling to the centre of the crepe. Fold over the crepe and garnish with some of the diced peaches, drizzle with some grand marnier and sprinkle some reserved
- Any extra whipped cream, add on top of the crepes, sprinkle with some walnut praline.
Nutrition
Calories: 406kcal | Carbohydrates: 34g | Protein: 7g | Fat: 28g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 133mg | Potassium: 138mg | Fiber: 1g | Sugar: 16g | Vitamin A: 855IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg