Start this recipe the night before you need it. The next morning you’ll have thin, delicate palacsinta, perfect for wrapping up sweet or savory food (you could even wrap up chicken paprika in it). Some will tell you to keep the batter thin – it should pour about like maple syrup. You can thin it as needed with extra milk.
| Servings |
| 2-4 people |
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Start this recipe the night before you need it. The next morning you’ll have thin, delicate palacsinta, perfect for wrapping up sweet or savory food (you could even wrap up chicken paprika in it). Some will tell you to keep the batter thin – it should pour about like maple syrup. You can thin it as needed with extra milk.
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Ingredients
- 2 cups all-purpose flour
- 2 cups milk , plus extra as needed
- 2 eggs
- 1 1/2 tsp almond extract
- 1 pinch salt
- butter , for cooking
Servings: people
Units:
Instructions
- The night before, whisk together the flour, milk, eggs, salt and almond extract. Make the batter as smooth as you can, but down’t worry too much about the tiny lumps. After a rest in the refrigerator overnight they’ll disappear. Don’t forget that pinch of salt.
- Refrigerate overnight.
- The next morning, pull the batter out of the fridge and give it a good whisking. Add more milk until it thins to the consistency of maple syrup.
- Pour a ladle of batter into a medium-hot, buttered skillet and, with a turn of the wrist, spread the batter evenly around the pan. cook until the top changes from wet and shiny to dry and dull. Flip and cook another few seconds on the other side.
- Continue cooking the palacsinta. Keep finished ones in a warm oven until done. Spread with golden apricot jam, stack and sprinkle with crushed walnuts and a dusting of sugar.