Rakott Palacsinta (Layered Pancake Casserole)

Ingredients

• For the pancakes: For the pancakes:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 2 cups (470ml) milk 2 cups (470ml) milk
• 3 large eggs 3 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the filling: For the filling:
• 2 cups (500g) cottage cheese 2 cups (500g) cottage cheese
• 1 cup (240g) sour cream 1 cup (240g) sour cream
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• For the tomato sauce: For the tomato sauce:
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 can (400g) crushed tomatoes 1 can (400g) crushed tomatoes
• 1 teaspoon sugar 1 teaspoon sugar
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 45g, 8g
• Protein: 18g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, whisk together the flour, milk, eggs, and salt until smooth. Let the batter rest for 10 minutes.
2. 2.
   Heat a non-stick skillet over medium heat and brush it with a small amount of vegetable oil. Pour a ladleful of batter into the skillet and swirl it around to evenly coat the bottom. Cook the pancake for about 2 minutes on each side until golden brown. Repeat with the remaining batter to make approximately 8 pancakes.
3. 3.
   Preheat the oven to 180°C (350°F).
4. 4.
   In a separate bowl, combine the cottage cheese, sour cream, eggs, and salt. Mix well until smooth and creamy.
5. 5.
   In a saucepan, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent. Stir in the paprika and cook for an additional minute.
6. 6.
   Add the crushed tomatoes, sugar, salt, and pepper to the saucepan. Simmer the sauce for 10 minutes, stirring occasionally.
7. 7.
   To assemble the Rakott Palacsinta, spread a thin layer of tomato sauce on the bottom of a baking dish. Place a pancake on top and spread a layer of the cottage cheese filling over it. Repeat the layers until all the pancakes and filling are used, finishing with a layer of tomato sauce on top.
8. 8.
   Bake the Rakott Palacsinta in the preheated oven for 30 minutes, or until the top is golden and the casserole is heated through.
9. 9.
   Allow the dish to cool for a few minutes before serving. Cut into squares and serve warm.

Treat your ingredients with care...

• Pancakes — Ensure the batter is smooth and free of lumps for perfectly cooked pancakes.
• Cottage cheese — Use a smooth and creamy cottage cheese for a luscious filling.
• Crushed tomatoes — Opt for high-quality crushed tomatoes to enhance the flavor of the tomato sauce.
• Paprika — Adjust the amount of paprika according to your spice preference.
• Sour cream — Use full-fat sour cream for a richer and creamier filling.

Tips & Tricks

• To save time, you can prepare the pancakes and tomato sauce in advance and assemble the Rakott Palacsinta just before baking.
• For a twist, add a layer of cooked spinach or sautéed mushrooms between the pancakes and the filling.
• Serve the Rakott Palacsinta with a dollop of sour cream on top for extra creaminess.
• Leftovers can be refrigerated and reheated in the oven or microwave for a quick and delicious meal.
• Experiment with different herbs and spices in the tomato sauce to customize the flavor to your liking.

Serving advice

Serve the Rakott Palacsinta warm as a main course accompanied by a fresh green salad or pickled vegetables. It can also be enjoyed as a hearty brunch dish.

Presentation advice

Garnish the Rakott Palacsinta with a sprinkle of fresh parsley or dill to add a pop of color. Cut it into neat squares and serve on individual plates for an elegant presentation.