Cannabis Infused Hungarian Crepes – Palacsinta
In order to incorporate cannabis into Hungarian crepes, you will need 1 1/4 cups of cannamilk. If you do not have cannamilk on hand, you can easily make some. Break cannabis into small pieces and decarb in the oven at 240°F for 25 to 30 minutes. Add cannabis to milk and heat milk in a double boiler to 175°F. Keep it at this temperature for 30 minutes, stirring frequently. Pour through a fine strainer and press out all the liquid with the back of a spoon. Let cool.
Hungarian Crepes Batter
Whisk eggs, cannamilk, melted butter and salt in a medium mixing bowl. Whisk flour in using small amounts at a time until batter is smooth and has no lumps. Refrigerate, covered for at least one hour. This allows the Hungarian crepes batter to thicken.
Filling For Hungarian Crepes
Most people consider crepes to be a dessert meal, but it can be savory also. This recipe uses a sweet, creamy filling with cottage cheese, icing sugar, lemon zest and vanilla extract. While your batter is chilling in the fridge, mix your filling ingredients together. Refrigerate, covered until needed.
Sauce For Hungarian Crepes
This recipe uses chocolate sauce to top the crepes. You can use raspberry or other fruit if you don’t like chocolate on your Hungarian crepes. The easy to make chocolate sauce contains water, white sugar, cocoa powder, salt and vanilla. Heat all ingredients except for vanilla over low heat in a saucepan. Whisk constantly until mixture simmers and becomes thick. Remove from heat and stir in vanilla. Serve warm or cold.
Frying Hungarian Crepes
Prepare your nonstick pan by adding a teaspoon of oil to it. Spread the oil around with a paper towel, then heat on medium heat. Once heated, add 1/4 cup of batter to the center of the pan. Work quickly to evenly spread the batter thinly over the pan by lifting and tilting. In about 20 to 30 seconds, when the crepe appears to become dry, flip it over with thin spatula. Cook until it is only slightly browned, about 10 to 15 seconds. Put crepe on a plate. Repeat with the remaining batter until all the crepes have been cooked.
If crepe batter is too thick, you can mix a small amount of milk in. Likewise, if the batter is too runny, add small amount of flour.
You should get 12 crepes, but if it is your first time, you may end up with more or less. It takes a few tries to get the hang of spreading the batter evenly.
Serving Hungarian Crepes
Now it is time to plate your dish. Place one crepe on a flat surface, spread about 2 to 3 Tablespoons of filling over the crepe to within 1 inch of the edge, then roll it up. Place onto a plate, seam side down and top with chocolate sauce.
Essentials For Making Cannabis Crepes
Some things you will need to make cannabis infused Hungarian crepes or Palacsinta:
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Hungarian Crepes – Palacsinta
- 3 Large eggs beaten
- 1 1/4 cups Cannamilk
- 3 Tbsp Melted Butter
- 1/4 tsp Salt
- 1 cup All-purpose flour
- 2 cups Cottage cheese
- 1/4 cup Icing sugar
- 1 Tbsp Lemon zest
- 1/2 tsp Vanilla extract
- 1 1/2 cups water
- 1 1/2 cups white sugar
- 1 cup Cocoa
- 1 dash Salt
- 1 tsp Vanilla extract
- Using a medium mixing bowl, whisk together eggs, cannamilk, butter and salt. Whisk flour in, using small amounts at a time until well mixed and there are no lumps.
- Refrigerate, covered for at least one hour. Make filling and topping while your batter is chilling.
- Spread 1 tsp oil evenly over non-stick frying pan, using a paper towel to distribute evenly. Heat over medium heat.
- Pour 1/4 cup of batter in center of pan and spread quickly by tilting and turning until the entire pan is evenly coated with a thin layer of batter.
- When the batter starts to look dry after about 20 to 30 seconds, flip crepe over with a thin spatula. Heat until slightly brown, about 10 to 15 seconds. Remove from pan.
- Stack crepes on a plate, they will not stick together.
- After all crepes are done, you can prepare them for serving. Place crepe on a flat surface, spread filling to within an inch of the edge and roll up. Drizzle with chocolate sauce.
- Mix cottage cheese, icing sugar, lemon zest and vanilla in a bowl. Cover and refrigerate until needed.
- Put water, white sugar, cocoa powder and salt in a saucepan. Heat over low heat while whisking constantly until mixture simmers and thickens. Remove from heat and stir in vanilla. Serve warm or cold.