palacsinta

It's basically a Hungarian food specialty (they really call it "palacsinta" and not blintzes, by the way!) and I am sure you could find many recipes for those in a Hungarian cookbook (though I can't recommend any specific one myself).

Blintzes! Ayala Sender 2007

At the beach, Hungarians line up for chocolate- and jam-filled crèpes, or palacsinta.

The Crème of the Krémes in Budapest András Szántó 2011

So far we have his grandmothers palacsinta, cucumber salad, and the sweet noodles dish.

Noodle IMBB#22 (Sweet noodles and 4 toppings) 2006

He recommended palacsinta for dessert, essentially crepes with cottage cheese and lots of whipped cream, dusted with sugar and flavored with vanilla.

The Magyar Venus Hamilton, Lyn 2004

For my family, we always had a palacsinta dinner - first palacsinta filled with wonderfully garlicky creamed spinach (yumm!! even as a kid!!), and the dessert (a rare thing for most Hungarian households on a day to day basis!) was palacsinta filled with cottage cheese, sweetened, with lemon peel and raisins.

BigOven.com - Recipe Raves 2010

Then, when you have a simple soup and you want some noodles fast, take out your rolled up palacsinta, and cut off little slices from the roll.

BigOven.com - Recipe Raves 2010

I, like almost always, ordered terribly and chose the dill/cottage cheese palacsinta, which neither of us were able to eat.

TravelPod.com TravelStream™ — Recent Entries at TravelPod.com 2010

Although some would call them French crepes, in our house, they were Hungarian palacsinta.

Homepage | INFORUM | Fargo, ND 2010

You'll find palacsinta (pah-lah-SHEEN-tuh), a thin pancake, in Hungarian restaurants stacked and filled with chopped ham, lobster, veal, mushrooms and other vegetables.

Moberly Monitor-Index Homepage RSS Inc. GateHouse Media 2010

Miranda's take on a Hungarian palacsinta, typically a gut-busting slab of potato pancake folded over a ladleful of goulash and topped with gobbets of sour cream, uses a coarsely shredded Swedish-style pancake in place of the denser Polish variety and is topped off with demi-glace, goat cheese creme fraiche, and crispy onions.

Chicago Reader 2010