27.3.10

CREPES - PALACSINTA

At a certain age both my granddaughters were interested in palacsinta making. I’ve watched my mother making them of course, but I never actually had my hands in the process, except maybe rolling up a few crepes. We were a rather large family back in the days. Some of us ate three or four, but when my brothers started to grow up they could put away a dozen or so. Palacsinta making was like playing a musical instrument. With four skillets going on the stove and nine people taking turns at the kitchen table... the excitement was palpable.   
little Kristen
CREPES 
3 eggs
1/2 tsp salt
1- 1/2 cups flour
2 cups milk
zest of 1 lemon (optional)
1/4 cup oil for cooking

• Beat the eggs and salt until well combined.
• Gradually add flour while continuing to beat.
• Gradually add the milk while continuing to beat.
• Leave finished batter on the counter for at least 2 hours, or
• Wrap and place in fridge overnight.
• Melt 1/2-1 tsp of oil in a hot no-stick pan.
• Tilt the pan to run fat around all of the bottom pan surface.
• Pour a little batter into pan.
• Remember, you cannot make good crepes unless the pan is hot.
• Keep the heat at only 1 or 2 marks below "HOT".
• Tilt pan, to let batter to run around to cover the pan.
• When the bottom is golden brown and top lost its wet look, flip over.
• Shake pan to settle crepe evenly in pan.
• Cook until bottom of crepe is also golden.
• Tilt pan over plate and slide crepe out onto a platter.
• Repeat until all the batter is used up.
• Spread crepe with a filling and roll up.
• Repeat until all the crepes are rolled up.
• Sprinkle confectionary sugar on the top. Makes 12 - 15 crepes
• When you are comfortable making crepes try using 2 pans.

Our 1972 visit to Hungary: Mamika on the left frying the palacsinta
the little boy on the bottom and the little girl in the back are my babies. 
I am sifting confectionary sugar. 

Postscript 
Crepe batter should be smooth as a baby's bum. 
If you have trouble with lumpy batter the fix is easy: 

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!