A Palacsinta is a Hungarian Dessert, a crepe. It consists of a thin dough that is fried in a frying pan and filled with one of several fillings, rolled up and sprinkled with powdered sugar. You can choose your favorite filling such as Apricot, Chocolate, Raspberry and Cinnamon Sugar.
This recipe will make at least 10 palacsintas 6 1/2 inches in diameter
1 1/2 cups sifted all-purpose flour
3/4 teaspoons salt
3/4 cups milk
3 tablespoons melted butter
3/4 cups soda water
1 1/2 tablespoons cooking oil
Apricot butter or nut filling
Start by mixing the sifted four and salt together in a big bowl.
Work in the eggs one at a time
Very gradually add the milk beating well as you go along
Beat in the melted butter and strain the batter to remove any large lumps
Cover and Refrigerate for at least 2 hours or overnight
Just before using, stir the batter and pour in as much soda water as needed to make a THIN batter, the consistency of light cream
Make each Palacsinta separately!
Heat a 6 1/2 inch pan (small frying pan with sloping sides until very hot) Then brush with cooking oil
When it starts to smoke, REMOVE from Heat and pour 2 to 3 tablespoons of batter into the pan
Work with a Ladle the right size if Possible.
QUICKLY turn the pan around so the batter flows to the sides, THINLY coating the entire bottom.
A Palacsinta is supposed to be VERY THIN as thin as it can be without being lacy.
Put the pan back on the heat for about a MINUTE, then give it a couple of good jerks to loosen the Palacsinta
Flip it if you can or turn it over by hand using a spatula to lift it up out of the pan first.
Cook BRIEFLY on the Second side and slide it into a warm dish or pie plate.
Keep the palacsintas warm
Fill with a few tablespoons of the filling you choose and roll
Sprinkle with Powdered Sugar