Hungarian Palacsinta

Instructions

In a medium bowl, whisk together the eggs and milk. Whisk in the salt, granulated sugar, vanilla. Add flour slowly constantly whisking until mixture has a thickness that can be described as coating the spoon. Add more flour if necessary until you have this thickness. Set aside for 30 minutes.

Put the oil in a soup bowl and use the back of a large soupspoon to apply when cooking. [The procedure you will use is to ladle on the skittle the batter, coat the uncooked side using oil from the back of the large soup spoon, turn the palacsinta, remove the completely cooked palacsinta and with the back of soup spoon, re-oil the skillet.]

Take a nonstick 10-inch skillet and add 1½ tsp. of oil to the skillet, coat base of skillet while heating until very hot. When the oil shimmers pour or ladle in about 1/8 cup (2-3 tbs.) of batter. Remember to use as little batter as possible to coat the skillet. Palacsintas are supposed to be very thin. Using your arm in a circular motion to swirl the pan so the batter coats the bottom of the pan. This is a trick that you will get use to doing. If the batter leaves holes in the batter, just ladle a little batter to cover the holes. Replace the pan on the burner and cook just until set and bubbles begin to form and the underside is lightly browned. [At this stage don't forget to apply a little oil using the back of your pre-oiled soupspoon.]

Using a knife or spatula, flip and cook until the other side is lightly browned. Transfer to the warmed platter. Repeat until the batter is used up. Remove the palacsinta's (crepes) from the oven. One by one, spread each crepe with a thin layer of jam and roll up like a cigar.

Place 2 rolled crepes on each of 4 serving plates. Sprinkle with confectioners' sugar and serve.

Author's Comments

This is the recipe that accompanies the other recipe entitled Hungarian Palacsintena. The ingredients created by the Hungarian Palacsintena recipe is used as filling for the Palacsinta. This is an original 1890 recipe from my grandmothers (one of the first women Master Chefs, in France). Born in Nice, France, she was one of the youngest students (age 15) to study privately under Master Chef Georges Auguste Escoffier. She ran a restaurant in the New York Theater District in the late 1800's.

Note: Recipe for Hungarian Palacsintena can be found in my new electronic Cookbook which can be found at www.gelb.com/gayninetiescookbook/

Note: that you can use this recipe for a dessert, or as the wrapping for the main meal.