Polecinta is much like the crepe from France and is offered in the finest of Hungarian restaurants. The filling can be anything your heart desires, such as sugar and chopped walnuts, or raspberry filling drizzled with chocolate syrup. It can be extraordinarily elegant and elaborate, or simple and delicious.
This recipe is modified from the traditional recipe, which calls for white flour and sugar, and butter in the pan to cook the crepe. Instead, whole wheat flour, fructose, and cooking spray to cook the pancakes are used to save fat and calories, and to provide your body with whole grains. This recipe is a basic recipe, and is good for nights where you don’t have anything in the house to offer your family for dessert, because the ingredient list is simple, where you would most likely have most of the things you need, and is quick to cook up. Since fructose is recommended and is made with whole grain, diabetics could easily enjoy this recipe.
The key to making good crepes is to watch the consistency of the batter, first when you put in the flour, then when you add the milk. This is not a recipe where everything is added all at once. It may require some experimentation.
This recipe will yield approximately 4 cinnamon rolls, 2 per egg. If you want more cinnamon rolls, start out with more eggs, keeping in mind what the yield on each egg will be.
Polecinta with Cinnamon and Sugar – Whole Grain and Healthy Cinnamon Roll
Ingredients:
- 2 large eggs
- 1 cup whole grain wheat flour (more or less)
- 1 cup of milk (more or less)
- Nonstick cooking spray
- Butter
- Fructose or sugar
- Cinnamon
Cooking Directions:
- Crack the eggs into a bowl and beat with a fork. Start adding the flour, a tablespoon or so at a time, and beat the flour into the eggs. At first, the flour will look and be lumpy. This is OK. Keep adding the flour a little at a time until the eggs and flour looks like a homogenous, thick paste. Don’t worry if you have a lot of flour left over, or if you needed more flour. The most important thing is to get the right consistency.
- Start adding the milk a tablespoon at a time, beating the milk thoroughly into the paste, thinning the batter out little by little. Stop adding the milk when the batter has a thin consistency, but it is not watery. Again, don’t worry if you have milk left over or if you needed more milk. The important thing is to focus on the consistency, a batter that is thin but not watery.
- Heat a medium sized skillet over medium flame. When hot, spray with cooking spray. Add approximately 1/4 to 1/3 cups of the batter, enough to cover the bottom of the pan, and immediately pick up the pan and spread the batter to coat the entire bottom of the pan (At this point, you may want to adjust your batter and add more milk if it seems like it is too thick, so the rest of your crepes are thinner).
- After a few moments when the edges brown, flip the crepe over. Brown for a moment or two on the other side.
- Take the crepe out of the pan and place onto a plate. Quicky, spray the pan with the cooking spray, give the batter a quick stir, and start your next crepe.
- While the second crepe is cooking, spread a bit of butter over your crepe. You can premeasure the butter amounts for each crepe, or you can just hold a stick of butter upside down and rub it on your warm crepe until it is coated.
- Usually, the second crepe will require flipping at this time, but it depends on how hot the pan is. Keep your eye on the crepe in the pan to make sure it doesn’t burn.
- Add the desired amount of fructose or sugar and cinnamon to coat your first crepe completely. Then roll up your crepe from one end to the other.
- Put aside your completed first crepe. Finish cooking your second crepe, and repeat the entire process until your batter is all gone.
Cooking Tips:
- Keep in mind that it is better to have a batter that is too thick rather than too watery because it can easily be adjusted. The thicker crepes are just as tasty, and because this recipe uses the whole grain flour, the pancakes tend to be slightly thicker anyway without compromising on taste. If you add too much milk, the batter cannot be saved and you will have to start over again, because you cannot add flour to thicken it again.
- Be sure you follow the instructions exactly in order. If the milk is added too soon, before you get your thick paste of egg and flour, your batter will be too lumpy and you will have to start over again.
- Make sure the pan is well heated before putting the batter into the pan. You will get better crepes this way.
- This recipe has a rhythm. It is better to turn off the pan in between crepes rather than let your cooked crepes go cold until you get your timing down.
- You can experiment with different types of milk. Almond milk, rice milk, and soy milk are not bad choices. Fat free milk is a lot healthier. Each will give their own flavor to the batter.
Kirsten O'Connor - I have a masters in Mental Health Counseling. I am working for a non-profit organization, Books for Charity, to establish and run a phone ...
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