Palacsinta (hungarian Crepes)
Palacsinta Is The Crepe-like Pancake Of Hungary. This Is The Ultimate Favourite Food Of Young & Old Alike. A Thin Melt-in-the-mouth Palacsinta Is Also The Measure Of A Good Cook. No Doubt Successful Preparation Takes Some Practice, But The Result Is Worth It. A Proper Crepe Pan Is Best, However, A Non-stick Pan Will Work As Well.
4 Eggs
1½ Cups All Purpose Flour
2 – 3 Cups Whole Milk
1 Tbsp Oil
½ Tsp Salt
Using An Electric Beater, Blender Or Food Processor Beat Eggs, Add Flour & 2 Cups Of Milk. Mix Thoroughly, Add 1 More Cup Of Milk If Making Very Thin Dessert. Add Oil & Fry Immediately. The Batter Should Be Like Thin Syrup.
To Fry, Heat ¼ Teaspoon Of Vegetable Shortening In The Crepe Pan On Medium Heat. Swirl To Cover All Parts Of The Pan. The Shortening Must Be Very Ht Before Adding The Batter; Otherwise It Will Stick. Using A Soup Ladle Or Measuring Cup Pour Enough Batter In The Pan To Cover About 2/3 Of The Area, About ¼ Cup For A 9-inch Pan. Swirl To Cover The Rest Of The Pan.
The Edges Will Start To Curl & The Top Will Begin To Dry. When The Entire Top Is Dry, Loosen The Palacsinta With A Spatula & Turn Over. The Underside Should Be A Golden Brown. The Second Side Takes Only Seconds To Turn Colour. Slide Out From Pan Onto A Flat Plate & Fill. Mix Batter Often While It Sits.
Palacsinta Freezes Quite Will. Place A Sheet Of Wax Paper Between Each Cooled Palacsinta Before Stacking & Freezing.