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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Hungarian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. FOR THE BATTER: Mix the flour and salt and one tablespoon sugar together in a big bowl. | 2. Work in the eggs, one at a time, then very gradually add the milk, beating well as you go along. | 3. Beat in the melted butter and strain the batter to remove any large lumps. | 4. Cover and refrigerate for at least 2 hours or overnight. | 5. 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. | 6. 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. | 7. 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). | 8. Quickly turn the pan around so the batter flows to the sides, thinly coating the entire bottom. | 9. A palacsinta is supposed to be very thin, as thin as it can be without getting lacy. | 10. Pour any excess batter back into the bowl. | 11. 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. | 12. Cook briefly on the second side and slide it into a warm dish or pie plate. | 13. Continue making palacsinta until you have at least three per person. | 14. 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. | 15. 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. | 16. Blend at top speed for about 1 minute, then scrape down the sides of the jar and blend another few seconds. | 17. Cover and refrigerate for 2 hours or overnight; just before making the palacsinta, shake or stir the batter and ADD the SODA water. | 18. FOR THE FILLING: Cook the palacsinta and keep them warm while making the fillings. | 19. Prepare each filling in a separate dish, combining the listed ingredients and stirring with a fork to get four different kinds of thick mush. | 20. Butter an 9-inch springform pan and place a palacsinta in the bottom. | 21. Spread it with the nut filling (number 1) and cover it with another palacsinta. | 22. Spread the second one with the poppy seed filling (number 2) and cover that. | 23. Next use the jam filling (number 3), cover it, and lastly the chocolate filling (number 4). | 24. Continue in this fashion until you reach the top of the pan, ending with a palacsinta. | 25. Sprinkle it with sugar and dot with butter. | 26. About half an hour before serving, place the pan in a preheated 375 F. | 27. oven and bake for about 20 minutes. | 28. Remove the sides of the pan and transfer the rakott palacsinta to a platter. | 29. Cut in wedges like a cake to serve. | 30. The Hungarian Cookbook. | 31. Susan Derecskey. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	cups	sifted	-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
salt	1 1/2	1/2		-	-	-	-
egg	6			429.0	2.16	37.68	28.53
milk	1 1/2	1/2		223.26	17.4948	11.529000000000002	11.9682
butter	6	tablespoons	melted	513.0	23.570999999999998	16.029	43.2
soda water	1 1/2	1/2		-	-	-	-
cooking oil	3	tablespoons		-	-	-	-
walnut	1/2	cup	chopped	963.56	0.0	0.0	109.0
honey	1 -2	tablespoon		-	-	-	-
poppy seed	1	cup	ground	705.6	37.8067	24.1786	55.8566
honey	2	tablespoons		-	-	-	-
plum jam	1/4	cup		-	-	-	-
walnut	1/4	cup	chopped	963.56	0.0	0.0	109.0
chocolate	2	ounces	semisweet grated	32.8854	5.3694	1.168	0.8165
golden raisin	1/4	cup	seedless	124.575	32.802	1.3984	0.1898
orange peel	1 1/2	1/2	chopped candied	2.91	0.75	0.045	0.006
rum	2	tablespoons		-	-	-	-
sugar	2	tablespoons	granulated	39.975	7.501	1.2512	0.624
butter	1	tablespoon		513.0	23.570999999999998	16.029	43.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.