Prep 35 mins
Cook 20 mins
Ormeny Rakott Palacsinta (Ur-mayny rah-kot pah-lah-chin-ta The following recipe will make at least 20 palacsinta 6 1/2 inches in diameter. The batter will keep for three days in the refrigerator; after that it is like to sour. Always shake it or stir well before using it, and add the soda water at the last minute. Taste the first palacsinta: if it is too thick, add more soda water to the batter; it may also need a pinch more salt. The second palacsinta will also have to be discarded, since it will get soggy lying on the bottom of the pile. It is best to make palacsinta in a special palacsinta or French crepe pan, which is easy to handle because it is the right size and shape. Once you have the knack, though, it goes fast, and eventually you should be able to work with two pans simultaneously.
- 3 cups sifted all-purpose flour
- 1 tablespoon sugar, added to flour
- 1 1⁄2 teaspoons salt
- 6 eggs
- 1 1⁄2 cups milk
- 6 tablespoons melted butter
- 1 1⁄2 cups soda water (about)
- 3 tablespoons cooking oil
- 1⁄2 cup coarsely chopped walnuts (2 ounces)
- 1 -2 tablespoon honey
- 1 cup ground poppy seed
- 2 tablespoons honey
- 1⁄4 cup damson plum jam
- 1⁄4 cup coarsely chopped walnuts
- 2 ounces semisweet chocolate, grated
- 1⁄4 cup golden seedless raisins
- 1 1⁄2 tablespoons chopped candied orange peel
- 2 tablespoons rum
- 2 tablespoons granulated sugar
- 1 tablespoon butter
- FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl.
- Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along.
- Beat in the melted butter and strain the batter to remove any large lumps.
- Cover and refrigerate for at least 2 hours or overnight.
- Just before using, shake or stir the batter and pour in as much soda water as needed to make a thin batter, the consistency of light cream.
- Make each palacsinta separately: heat a 6 1/2 inch crepe pan or a small frying pan with sloping sides until very hot, then brush with cooking oil.
- When it starts to smoke, remove from the heat and pour 2 to 3 tablespoons of batter into the pan (work with a ladle the right size, if possible).
- Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom.
- A palacsinta is supposed to be very thin, as thin as it can be without getting lacy.
- Pour any excess batter back into the bowl.
- Put the pan back on the heat for about a minute, then give it a couple of good jerks to loosen the palacsinta, then flip it if you can or turn it over by hand, using a spatula to lift it up out of the pan first.
- Cook briefly on the second side and slide it into a warm dish or pie plate.
- Continue making palacsinta until you have at least three per person.
- Keep the palacsinta warm on the back of the stove or in the warming oven, or make them several hours in advance and warm them up later.
- The palacsinta batter may also be made in a blender: put the milk, eggs, salt, flour and melted butter in the jar, in that order.
- Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds.
- Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water.
- FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings.
- Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush.
- Butter an 9-inch springform pan and place a palacsinta in the bottom.
- Spread it with the nut filling (number 1) and cover it with another palacsinta.
- Spread the second one with the poppy seed filling (number 2) and cover that.
- Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4).
- Continue in this fashion until you reach the top of the pan, ending with a palacsinta.
- Sprinkle it with sugar and dot with butter.
- About half an hour before serving, place the pan in a preheated 375 F.
- oven and bake for about 20 minutes.
- Remove the sides of the pan and transfer the rakott palacsinta to a platter.
- Cut in wedges like a cake to serve.
- The Hungarian Cookbook.
- Susan Derecskey.