Hungarian Palacsinta, about 15 pancakes

Ingredients:

2 cups sifted flour

1 teaspoon salt

2 eggs

3 cups milk, or equal parts milk and water

Instructions:

1. Combine flour, salt, eggs and one cup of milk, stirring until smooth.

2. Slowly add remaining milk to achieve a batter with the consistency of heavy cream.

3. Ladle about a ¼ cup into a medium-hot, greased skillet, rotating the batter around for a thin pancake. (You can pour any excess batter back into your bowl.) Cook about 2 minutes one side and flip, cook for one more minute or until done.

4. Give the batter a slow stir before each new pancake.

5. Fillings: Spread a thin layer of warmed chocolate cream (I use Nutella), favorite jams, chopped pecans or walnuts, thinly sliced fresh fruit.

The Hungarian palacsinta is a thin pancake, quite like a French crepe, that can be filled with sweet or savory tastes. The dessert pancake is usually given a thin layer of filling so that it can be rolled or folded, and then it may be dusted with powdered sugar or drizzled with (more) chocolate sauce. The effect is quite elegant.

My kids like theirs with whipped cream and more fresh fruit on top. The effect is excessive, of course!

This recipe comes from The Art of Hungarian Cooking, by Paula Pogany Bennett and Velma R. Clark.

Foodlore Library

Hungarian Palacsinta, about 15 pancakes

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